The Search for Calamansi: A Challenge for Chicago's Filipino Chefs

Filipino food is gaining popularity in Chicago, but finding key ingredients like calamansi, a citrus fruit, is tough. This small citrus is crucial to Filipino cuisine, but supply issues make it hard to get. Chefs like Joseph Fontelera from Boonie’s Filipino Restaurant and Melvin Reyes from Mano Modern Café struggle to source fresh or even packaged calamansi. Chicago has only one place, Seafood City, regularly stocking fresh calamansi. The city's Filipino restaurant scene has grown, but ingredient sourcing remains a hurdle.

Chefs share tips on where to find calamansi and how to manage supply. Kathy Vega Hardy from A Taste of the Philippines grows her own calamansi tree. Others use various suppliers but face inconsistencies and competition for resources. Restaurants like Novel Pizza Café, which uses fewer specialty ingredients, face fewer issues. The Filipino food community supports each other, sharing resources and hosting events. Despite challenges, the community is thriving and chefs hope for better supply chains.

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