Explore Try 5: Five places to try ube desserts in metro Atlanta He’s got a Filipino rendition of loaded fries served with a fry sauce featuring Jufran, a brand of Filipino-style ketchup made from bananas. There have been egg tarts made bright purple with ube, a sweet potato native to the Philippines. Pimentel sticks to traditional preparation methods for chicken adobo and lumpia, but other dishes sport a contemporary culinary playfulness that resonates with patrons less concerned about so-called authenticity than taste. I don’t want to mislead people into thinking that I grew up in the Philippines, that this is the food of the Philippines, because I grew up here.”
“But my approach to Filipino food, what I want to offer, is my experience growing up in the U.S. “A lot of my recipes are influenced or inspired by the food I grew up eating at home,” Pimentel told The Atlanta Journal-Constitution in August 2020, a year after his pop-up debuted at Monday Night Brewing. After volunteering to roll lumpia (Filipino-style egg rolls) and pitch in on other tasks for Oriño’s events, Pimentel was inspired to start a pop-up and catering business of his own. Through Instagram, he met the few Filipinos in the local food community, including Mia Oriño, who was getting her own pop-up, Kamayan ATL, off the ground. Posting photos of his dishes on social media was a way to connect with fellow Filipino-Americans (Fil-Am) and express pride in his heritage. Separated from family, he missed the Filipino food of his upbringing and was hard-pressed to find it, despite Atlanta’s reputation as an international city. Pimentel began cooking more frequently in 2014 when he moved to Atlanta to work for Delta. Besides his mom and an aunt who lived nearby, Pimentel learned his way around the kitchen from his lolas - grandmothers - who lived on and off with the family in their home in West Nyack, about an hour’s drive north of New York City.
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