LOVE IN EVERY BITE. At Mahal Ina, Esperanza Alberto’s new pop-up venture in Market On River (128 W. River St., Chippewa Falls), a menu of Filipino fusion cuisine honors not only her heritage, but the legacy of her late mother – who many of the recipes are sourced from. Mahal Ina will host its next pop-up event from 11am-2pm on Saturday, Aug. 22 in Chippewa Falls. (Submitted photo)

“You never stop craving your mother’s home cooked meals, no matter how old you get,” entrepreneur and cook, Esperanza Alberto of Mahal Ina, shared with me. 

It’s a statement that tugs at the heartstrings and makes you wonder, when was the last time you enjoyed your family’s home-cooked delicacies? For Esperanza, dishes like lumpia, carioca and buko pandan are just a few ways she honors her late mother’s legacy.

At Mahal Ina, Esperanza’s new pop-up venture in Chippewa Falls’ Market On River (128 W. River St.), these dishes also represent her hope of seeing Filipino flavors take flight in the Chippewa Valley’s food scene.

Plus, its namesake, a Tagalog phrase which translates to “your mother” or “beloved mother,” celebrates the matriarch who inspired Esperanza's culinary journey – and likely that of many other locals.

“She passed away when I was only three years old,” Esperanza said of her late mother. “It wasn’t until I was older, at 22, where I finally was trying to understand my culture and I was able to find it through cooking.”

As of July 25, patrons of Market On River have had the chance to savor lumpia: crispy Filipino spring rolls filled with savory seasoned pork and vegetables, fried until golden and served with Esperanza’s sweet chili dipping sauce. Those are just $9 for four and $24 for 12.

“The true core of why I love cooking is just how it brings people together.”

esperanza Alberto

owner and cook, mahal ina

Customers can also dive into skewers of carioca – chewy rice balls blended with coconut milk and coconut shreds – that are fried until golden and coated in a caramelized brown sugar glaze.

When Esperanza began to learn Filipino recipes – found today in the menu items of Mahal Ina – she had a “full circle” realization: the meals her father would often cook for the family growing up, such as spam fried rice (silog), were actually traditional Filipino dishes her mother had taught him.

“It was a full circle moment for me,” Esperanza said. “(Food) is kind of the way I grieve her and love her.”

She acknowledges that even her own access to cuisines from the Philippines was often – outside of the home – through multicultural festivals and events. In contrast, Esperanza sees Mahal Ina not only as a home-style kitchen environment where locals can grab a warm plate of comfort recipes, but also a hub for creative fusions that blend her identity as a mixed woman.

Kwek kwek from the menu, pictured above. Made from hard-boiled chicken or duck eggs, this Filipino street food is coated in a flour batter and deep-fried. At Mahal Ina, the dish is served with a sweet-and-savory sauce. (Submitted photo)

Banana cue from Mahal Ina, pictured above. It's a popular Filipino street food made from deep-fried saba bananas and coated in sticky, caramelized brown sugar – served on skewers. (Submitted photo)

Mahal Ina may soon see a combination of lumpia nachos, pork tocino smash burgers and Filipino-Mexican Fusion. Esperanza noted, “that’s going to be my soul cooking – to express the different cultures that I am and know there are many other people who are mixed and do see (their cultures) represented.”

Though upcoming pop-up dates for Mahal Ina have not yet been announced on social media (the goal will be to host one once a month, Esperanza said), Esperanza asks guests to pre-order once schedules are posted. Doing so helps minimize food waste and to support her team’s working capacity – a roundup of her siblings.

Plus, “if someone does a pre-order, they are less likely to wait than the people who walk in,” Esperanza added.

With mindful practices like these – plus a deep celebration of family heritage – Mahal Ina makes it easy for patrons to feel connected with its staff at every step, from prep to plate. Esperanza feels Market On River’s commercial kitchen space, too, brings those shared values to life.

“The true core of why I love cooking is just how it brings people together,” Esperanza said. “The way (Michelle Thiede) expressed having collaborations and what she hopes for the space … I just really wanted to be part of that vision.”

Mahal Ina will host its next pop-up from 11am-2pm on Saturday, Aug. 22. To request a food item from the "pre-order only" menu, send a direct message to Esperanza via Mahal Ina’s Facebook page.

Visit Mahal Ina’s Facebook page online to view the latest menu iterations and other new announcements for pop-up dates at Market On River (128 W River St., Ste 103, Chippewa Falls).