The Tasting Trail
Marco RodriguezCelebrating Philippine culture and its arrival as a serious global food destination.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 8 | Founded | 6 months ago | Last Issue | 17 days ago |
| Active | |||||
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thetastingtrail.substack.comLatest Issues
Archipelagic Appetite
A Maranao spread at the National Food Fair
I exuberantly responded to the emcee's invitation to go up on stage--which was bedecked with vibrant fabric, intricate ornamentation, and decorative parasols--when asked for volunteers to partake...
Melbourne Elegy
Putting the finishing touches
I cupped my hands around my face, squinting hard through the darkened glass doors to make out what remained in the space within, the afternoon glow of a setting sun behind me providing just enough residual lig...
Toyo Eatery: A Philippine Revolution
The kitchen at Toyo
When an acclaimed chef reveals one of the truly indulgent things there are in life, he knows whereof he speaks. Years before receiving its first ever Michelin star just last October, a seating at Toyo Eatery was difficu...
Dining By The Hearth
The nature trail at Camp John Hay
The mountain retreat north of Manila where lowlanders would travel to escape the oppressive grasp of a stifling Philippine summer: Baguio, standing at 4,900 feet above sea level, was where endless vacation...
Hálong: Tailwinds From Tulum
Snapper Kinilaw
There are oftentimes palpable memories that come rushing back without any warning. Those indelible flashbacks, activated by random stimuli such as a familiar song, a scent, or taste however fleeting. Or perhaps piling into...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for The Tasting Trail.
| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Restaurant advocate. Exploring the new Michelin landscape and Manila’s dynamic dining scene while uncovering our local culture and culinary identity.
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