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Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food.
Today, his dual identity is etched on the menu at Talde, where he reimages iconic Asian dishes, imbuing them with Americana while doubling-down on the culinary fireworks that made them so popular in the first place.
His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels.
His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice.
Some chefs cook food meant to transport you to Northern Thailand or Sichuan province.
Dale's food reminds us that we're home.
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