Author
Joe Costales
Founder and Editor, Tagayan
Joe Costales has a habit: wherever he goes in the Philippines, he ends up at somebody's table. He is the founder and editor of Tagayan, a publication documenting Filipino drinking culture, the rituals, the food, the drinks, and the people around the table.
He grew up in Manila and works as an engineer, a career that has sent him on project assignments to different parts of the country. Between assignments he travels for the love of it, mingling with locals and expats alike. Along the way he has shared tables, tasted regional wines and spirits, and seen how drinking customs change from province to province.
Spending time with both Filipinos and foreigners showed him exactly where newcomers get confused. So Tagayan exists to help anyone invited to a tagayan or inuman know what to expect and join in with confidence and respect.
Latest articles by Joe
- Filipino Beer Brands: San Miguel, Red Horse and Other Beers to Know
- Filipino Alcoholic Drinks: A Guide to Beer, Liquor and Traditional Spirits
- What to Bring to a Filipino Inuman: Food, Drinks, and Etiquette
- Tagayan Without Alcohol: How to Join and Host
- How to Host a Tagayan: A Practical, Considerate Guide
- The Tito Who Takes Over the Videoke
- Basi: The Ilocano Sugarcane Wine at the Heart of a Revolt
- Tapuy: The Cordillera Rice Wine That Carries a Harvest
- “Two Bottles?” Why Biglaang Tagay Feels So Filipino
- “Isa Lang”: The Filipino Art of Saying “Just One”
- “Last Na 'To”: The Filipino Drinking Phrase That Rarely Ends the Conversation
- Why Food Matters So Much at a Filipino Inuman
- “Alak Singko Na!” The After-Work Call of the Filipino Barkada
- Inihaw and Inuman: Why Grilled Food Belongs at the Filipino Drinking Table
- Why Sisig May Be the Ultimate Filipino Pulutan
- Filipino Beer Culture: Why Beer Is Everywhere at Barkada Gatherings
- Gin in Filipino Inuman Culture: From Gin Bilog to Gin Pomelo
- Tanduay: The Filipino Rum the World Learned to Notice
- Why Videoke and Tagayan Always Seem to Find Each Other
- Ambagan: The Unwritten Economics of a Filipino Tagayan
- Alay sa Demonyo: Why the First Pour Sometimes Goes to the Ground
- Why Barkada Reunions Somehow End Up Around the Tagayan Table
- Why Filipino Family Gatherings Often End Around the Table
- What OFWs Miss About Tagayan Back Home
- The 10 People You Meet at Every Tagayan
- How Filipinos Bring Tagayan Culture Abroad
- Joining a Filipino Family Tagayan: What Foreign Partners Should Know
- Invited to a Filipino Tagayan? A Foreigner’s Guide to Saying Yes—or No
- How to Join a Filipino Tagayan Without Looking Lost
- Can You Say No to a Drink in the Philippines? Yes.
- Tagayan vs. Inuman: What's the Difference?
- Shared Glasses and Modern Tagayan: Hygiene, Choice, and Respect
- Regional Filipino Drinking Traditions Worth Knowing
- Filipino Drinking Culture Through the Generations: What Changed, What Stayed
- Why Tagayan Deserves to Be Documented
- What Does “Tagay” Mean in Filipino Culture?
- Chicharon, Mani, and the Simple Pulutan Table
- Kilawin as Pulutan: A Filipino Drinking Table Classic
- What Makes Good Pulutan? 7 Rules of the Filipino Drinking Table
- 15 Popular Filipino Pulutan Dishes and What They Say About the Table
- Lambanog: The Filipino Spirit That Starts in a Coconut Flower
- Tuba: The Coconut Wine That Changes With Time
- What Is Tagayan? A Guide to Filipino Drinking Culture
- How Does a Filipino Tagayan Actually Work?
- Why Do Filipinos Sometimes Share One Drinking Glass?
- What Is a Tanggero? Meet the Person Who Keeps the Tagayan Moving
- Filipino Drinking Etiquette: The Unwritten Rules of Tagayan
- What Is Pulutan? The Food That Keeps a Filipino Tagayan Going
- Your First Filipino Tagayan: What to Expect Before Someone Hands You the Glass
- Filipino Drinking Words and Expressions You Should Know
- Before the Beer Bottle: The Deep History of Filipino Drinking
- Ano ang Tagayan? The Filipino Art of Sharing One Glass
- Lambanog: The Coconut Wine of Quezon Province
- Sisig: Why Pampanga's Greatest Export is the Ultimate Pulutan
- Tagay Abroad: How OFWs Keep Filipino Drinking Culture Alive
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