Maharlika

One last thing, though it might simply be personal preference – I felt at times that too much was made explicit in the text: the truth about Barrera, about North Maharlika … The text did a good job in earlier parts of giving the reader enough to infer those truths; there was no real need to explicitly spell them out later.

Review: Philippine Speculative Fiction IV (1 of 4) « BAHAY TALINHAGA 2009

Today, there are PROUT conferences and workshops held all over the world, in Australia, India, Taiwan, Philippines or Maharlika, Europe, North, Central and South America.

Economics of Liberation 2008

Check out The Maharlika Legacy, his own novel-in-progress.

salamanca status Dean Francis Alfar 2004

Check out The Maharlika Legacy, his own novel-in-progress.

Archive 2004-11-01 Dean Francis Alfar 2004

As soon as we can find, you know, Mira Hangwa Awad (ph), the Palestinian singer, singing with workers at Wasader (ph), the Maharlika (ph) singer singing with some 84 years old Yusuf Sugbana (ph), the Yemenite singing.

Israeli Musicians Find Unity in Cultural Fusion 2006

Maharlika restaurant in the East Village, whose most popular dishes include balut (fertilized duck embryos boiled alive and eaten in the shell) and oxtail kare kare (oxtail stew with a savory peanut sauce).

The Full Feed from HuffingtonPost.com Krisanne Alcantara 2012

With options ranging from Sip Sak's poached calf's brain to Taqueria Puebla's wildly popular goat's eyeball tacos not to mention Takashi's raw beef heart and Maharlika's fried pig ears, whole-animal eating has taken New York by storm.

The Full Feed from HuffingtonPost.com Krisanne Alcantara 2012

With options ranging from Sip Sak's poached calf's brain to Taqueria Puebla's wildly popular goat's eyeball tacos not to mention Takashi's raw beef heart and Maharlika's fried pig ears, whole-animal eating has taken New York by storm.

The Full Feed from HuffingtonPost.com The Huffington Post News Editors 2012

Nicole Ponseca, an owner of Maharlika, said the restaurant's dish is a strictly traditional version of the snack, which she grew up eating while playing mah-jongg with her family.

NYT > Home Page By SARAH DiGREGORIO 2011

Maharlika, a new Filipino restaurant in the East Village, serves chicharon manok with spiced sugar cane vinegar as a free pre-dinner treat until they run out of it they do most nights.

NYT > Home Page By SARAH DiGREGORIO 2011