Bringing atchara into the light.

Irene’s Atchara started as a “what if.” What if we could share Irene’s atchara, coveted by family and friends, with more people? What if quality atchara could be found in American grocery stores? What if we could expand the palates of people across the country and bring this beloved condiment from sidekick to star status? Now, that dream is a reality, and quickly changing the face of dishes from coast to coast.

As is the case with many Filipino dishes, in making atchara, shortcuts are not an option. The right ingredients are essential and proper preparation, a non-starter. Leaving out or substituting any one ingredient compromises the integrity and tradition of the recipe.

Irene’s treasured atchara recipe comes from her mother, Cresenciana (aka Lola Nene). Passed down to her on a handwritten note in a Filipino cookbook, it combines a traditional brine with colorful vegetables, perfectly (i.e. painstakingly) julienned for the most beautiful texture.

Irene has shared her atchara with friends and family for decades. Now, the iconic flavors of this Filipino staple can be enjoyed on plates across the country.