People always ask me — Anne, where did you learn to cook like this?
The answer is simple: Mangaldan, Pangasinan. My family has run a small karenderia there for years — the kind of place where the whole barangay comes to eat. Titas, lolas, construction workers, neighbors, everyone. You cook big, you cook from the heart, and you make sure nobody leaves hungry.
The Recipes That Started It All
Pangasinan cooking is honest food. No shortcuts. Adobo slow-braised until the sauce clings to every piece. Kare-kare made with real ground peanuts, not a shortcut paste. Lechon kawali that crackles when you bite into it. These aren’t restaurant recipes — they’re family recipes, passed down and cooked the same way every single time.
When I moved to Arizona, I brought every single one of them with me.
Why I Started Catering in the West Valley
I saw a need. There are so many Filipinos here in the West Valley — hardworking families who miss the taste of home but don’t have time to cook for 30 people. And so many non-Filipino families who’ve never tried our food but would absolutely love it if they did.
So I started cooking. For birthdays. For fiestas. For Christmas and New Year and everything in between. Word spread — the way it always does when the food is good — and here we are.
Same Recipe. Same Love. Different Kitchen.
Every tray I send out has the same care that went into every pot in Mangaldan. That’s a promise I take seriously. When you book with Anne’s Filipino Catering, you’re not getting a mass-produced catering order — you’re getting a piece of home.
Browse our full menu and see what speaks to you. Then text me at 602-345-1201 — I’d love to bring these recipes to your table. 🌺