For sisters Ada and Carla Chavez, ensaymadas taste like the summertime. When they were kids growing up in Southern Oregon, the two would go to Southern California and load up on the little swirls of pastry; it was there, in California, where they would get to experience their Filipino culture outside their own home. “We both grew up in… (a) predominantly Caucasian, little town,” Ada Chavez says. “There’s definitely no Filipino food there, besides my parents’ house.”
Years later, the Chavez sisters now make their own ensaymadas — vegan ones. After Ada Chavez lost her bartending job due to the pandemic, she started working on baking with her new
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