jeepney
I’m a Jeepney Driver in the Philippines. Here’s What I’m Afraid Of.
What’s wrong with driving jeepneys? We’re actually helping people; we bring our passengers to where they need to be.
Filipino Food Has a Lot to Gain As It Builds Traction in the United States
The young chefs behind the evolving new wave of Filipino food are more than ready to share their beloved cuisine with a bigger audience.
Pinoy-Style Ribs Recipe
No need for a fancy oven. These Filipino-style ribs are stupid-simple and mouth-meltingly tender.
How-To: Make Pinoy-Style Ribs
Watch Miguel Trinidad of Jeepney restaurant make some perfectly juicy ribs.
The Barrelman Recipe
This is Jeepney's house cocktail, named after a Philippine souvenir called the barrel man. When you lift the barrel, his erection pops up.
Real Tiki Cocktails Should Taste Like an Elvis Movie
In the 1970s and 80s, tiki drinks got a bad reputation for being too sweet. But a true tiki cocktail should be balanced, complex, use good rum, and instantly transport you to a palm tree-lined beach. I should know, because I'm tiki as fuck.
Chef's Night Out: Jeepney
We visit Jeepney, the bustling restaurant in New York City's East Village, to learn what Filipino cuisine is all about. Then we hit the town with head chef and owner, Miguel Trinidad, and his business partners, Nicole Ponseca and Tomas De Los Reyes.