Filipino food is often humble and hearty, but it can sometimes be a little unapproachable if you’re not familiar. Fortunately, the native fare is slowly infiltrating our culinary mainstream, thanks to chef Joe Elevado at Andrea’s in Encore. Example: sisig, a traditional bar snack that’s best enjoyed with cold beers, is usually made with the offal bits (pig ears and face), but Elevado tones it down, using everyone’s favorite crispy pork belly mixed with bits of jalapeño and red onion for texture and crunch. Then he tops it with an egg and serves it all on a sizzling platter. There’s also Elevado’s take on crispy pata, a pork shank with crackling skin served with house-made pickles and black vinegar to cut into the luscious fat of the pata. It’s so elegant, some might not even be aware they’re being introduced to traditional Pinoy cuisine. In Encore, 702-770-3463, WynnLasVegas.com.