Meet halo halo, the icy Filipino purple yam sundae that can beat the heat.
. Meringue, in general, can be found on its own or worked into snacks likeWith influences from all over, what elemental qualities bind Filipino desserts together?in Brooklyn."Give-you-cavities sweet. Straight diabetes."
Just as mystifying to outsiders: cheese. I don't mean the fancy brie you get on a cheese plate; I'm talking about, the salty, highly processed commodity cheese rendered school-bus yellow. Keso gets chopped up and baked on top of ensaymada or bibingka, and even spun into ice cream. "I feel like you can't find these kinds of flavor combinations in any other cuisine," says Camba."Sometimes, we just put cheese on it. The sugar and cheese combination, I know, is kinda wonky to a lot of people.
Talde will be the first to tell you he's not a sweets guy, both personally and professionally—he prefers a pour of whiskey or amaro to end a meal, and doesn't bother with an elaborate dessert list at his eponymous Park Slope restaurant. There's just one option—halo-halo, his way."It's one of the desserts that I love," he says."I remember eating it as a kid. When you see it, you don't really know what to make of it—and I like that.
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