About Masaya Gourmet
The recipes that built Casa Manila.
Casa Manila opened in Toronto in 2007 — first from a large kitchen in York Mills, then on the Danforth. After 15+ years of cooking these recipes in our restaurants, we bottled them so you can cook them at home.
The philosophy
Nature to nurture.
“The least we tamper with Mother Nature’s goodness in the food we eat, the more she will nurture our bodies. Therefore, don’t add anything unnatural or take away anything that is naturally nutritious.”
— Mila Nabor-Cuachon, 2011
That 15-year-old idea is still our north star. It’s how we decide what goes in a jar and what stays out — for Casa Manila and for every Masaya Gourmet sauce.
01 — The story
The family, the recipes, the slow pot.
We cook the way Lola made them — with patience, the same aromatics, no shortcuts. The Casa Manila kitchen has fed Toronto since 2007. We started bottling our sauces because customers kept asking, "Why does your food taste so different? I wish I could cook it at home." Now you can.
Six recipes — adobo, sisig, kare-kare, kaldereta-afritada, inihaw, lechon — each in a 12 oz jar, each made to the same proprietary recipe so the sauce in your kitchen tastes exactly like the sauce in ours.
We have never used MSG. We have never added artificial preservatives. We have always read the labels — every sub-ingredient, every supplier — so we can make it better, tastier, and healthier. That is the Masaya Gourmet promise, in glass.
What we won’t compromise on
Made artisanally, made carefully, made well.
Artisanal
Proprietary recipes, refined over 15 years of restaurant cooking. Every jar tastes consistently — by design, not by chance.
All ingredients listed
Ingredients you can pronounce. No MSG. Citric acid from lemon, where used, is listed plainly. We read every sub-ingredient label so you don’t have to.
Family recipes
The same sauces we serve at Casa Manila in Toronto — bottled in a HACCP-certified, FDA-approved facility, never reformulated.
Cooking for a cause
Ten percent of every jar gives back.
We started Masaya Gourmet to share Filipino flavour — and to put some of what we earn back into the communities that shaped these recipes. 10% of our profits go directly to:
- 01
Gawad Kalinga
Community development across the Philippines — homes, livelihoods, and food security for families in need.
- 02
Sisters of the Good Shepherd
A Catholic congregation supporting women and children — refuge, dignity, and a path forward.
- 03
KlikMe
Direct support to Filipino communities through grassroots fundraising initiatives.
These commitments are made by Masaya Gourmet on profits from each bottle sold. You can read more about each organization at the links above.
A Filipino pantry
Historically fusion, regionally curated.
Filipino food is a layered cuisine — Spanish, American, indigenous and Chinese influences cooked together over centuries. Our six sauces are chosen to honor that regional and colonial history: the tomato-garlic base for Kaldereta and her cousins, the soy-vinegar of Adobo, the sizzling Sisig profile, the citrus-pop BBQ, the liver-rich Lechon dip, and the peanut-annatto Kare-kare to come.
02 — The kitchen
Visit Casa Manila in Toronto.
The recipes in every Masaya Gourmet jar come from the Casa Manila kitchen — the restaurant that serves lumpia, sisig, kare-kare and kamayan feasts in Toronto since 2007. Visit our Danforth pantry to pick up jars in person.
Casa Manila→The kitchen
508 Danforth Ave
Toronto, Ontario
Cooking since
2007
Five iconic sauces made the Masaya Gourmet way. Always clean. Always tasty. Always yours.