sira ulo | Open-Fire Filipino Pop-Up

not your lola's cooking

Open-Fire Filipino · Hudson Valley, NY

Instagram: @siraulo.ny jessandharry@studiosiraulo.com

Pop-Up's · Catering · Events · Custom Experiences

"Sira ulo" loosely translates to crazy head — a phrase many children of Filipino parents grew up with.

It felt like the perfect name for a brand that's honest and rooted in my upbringing, as well as being a little unconventional, creative, and not afraid to do things differently.

— Jesseca Naldo

Our Story

Chef Jesseca Naldo and Chef Harrison Cohen are career chefs and life partners — a New York-based duo cooking imaginative yet nostalgic Filipino-rooted food over open fire in the Hudson Valley.

From pop-ups at Rose Hill Farm to chef collaboration dinners at Restaurant Kinsley, they curate bold, creative menus infused with personal stories — Dad's chicken adobo, Mom's lumpia, and dishes that channel the flavors they grew up with.

Driven by a deep love for food, hospitality, culture, and community, sira ulo shares the richness of Filipino traditions through open-fire cooking and heartfelt expression.

GF DF Nut-Free Vegan Options

@siraulo.ny · jessandharry@studiosiraulo.com

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Pancit noodles and chicken inasal on a rustic table

Grilled skewers lined up on the counter at Basilica

Eating a fresh salad at C. Cassis pop-up

Full kare-kare bowl with lumpia and ube brownie

Kare-kare bowl with ube brownie and lumpia spread

Family-style Filipino feast at Restaurant Kinsley

Chicken Inasal

lemongrass & ginger, crispy garlic skewers

Chargrilled over open flame, our inasal draws from the Visayan tradition of marinating chicken in lemongrass, calamansi, and annatto oil. Each skewer is basted until caramelized and served with crispy garlic chips.

"Your lola would approve. Eventually."

Whole Roasted Lechon

suckling pig from Northwind Farms

Our lechon is a centerpiece collaboration with Restaurant Kinsley. Whole suckling pig from Northwind Farms, slow-roasted over hardwood coals until the skin shatters and the meat falls apart.

"Your lola didn't source from Northwind Farms. But she'd respect it."

Dad's Chicken Adobo

soy, cane vinegar, peppercorns, bay leaf, crispy garlic

The dish that started everything. Dad's chicken adobo is braised low and slow in soy, cane vinegar, cracked peppercorns, and bay leaf, then finished with a shower of crispy garlic. It's the recipe that made us want to cook.

"This one's actually lola's cooking. We kept it."

Guava-Garlic Pork Tocino

cured pork belly, grilled pineapple relish

Our tocino is cured in guava, garlic, and cane sugar, then chargrilled over open flame until caramelized. Served with a grilled pineapple relish that cuts through the sweetness with acid and heat.

"Your lola's tocino came from a bag. Ours doesn't."

Oxtail Kare-Kare

braised oxtail, sunflower butter, grilled vegetables

Low and slow braised oxtail in a rich sunflower-butter kare-kare sauce, served with grilled okra, eggplant, shallot rice, and mushroom bagoong. This is the dish that makes people come back.

"Lola used peanut butter. We use sunflower. She'd understand."

Ube Fudge Brownie

purple yam, dark chocolate, coconut

Dense, fudgy, and impossibly purple. Our ube brownies are made with real purple yam, dark chocolate, and a drizzle of coconut cream. The only dessert that consistently sells out before the mains.

"Your lola would eat three and blame you."