CEBU, Philippines — I must confess that, personally, I love “Callos” so much that I couldn’t seem to get enough of it. The rich flavor of the dish always leaves me feeling satisfied and full. And so I ...

Chef Ross Magnaye follows his grandma's lead when he makes callos, a hearty stew of tripe and chorizo in a thick tomato sauce. Callos is a stew common across Spain and was brought to the Philippines ...

My version is heavy with red bell peppers and Pimenton Dulce (sweet Spanish paprika). Of course, the “sweet” in the paprika isn’t really sugary, it’s more of a way to distinguish it from the hot kind ...

*Callos a la Madrileña (My Way)* A deeply savoury, slow-simmered Spanish dish built on tripe, trotters, and bold cured meats. Ingredients * 2 lbs (1 kg) beef tripe, preferably honeycomb, cut into ...

There are, however, exceptions to the rule. Here are the five dishes of 2016 that left an impression for all the wrong reasons. Sashimi and sushi, Sono. Picture: John Lethlean Sashimi and sushi, Sono ...