Marikina will turn up the heat on October 4–5, 2025, as the Renaissance Convention Center hosts Fire Fest 2025 Marikina — a celebration of bold flavors, smoky grills, and the country’s most passionate food communities.
What began as a humble chili festival led by the Philippine Chili Federation (PCF) has evolved into a multi-community gathering. For the first time, six powerhouse groups — from hot sauce makers to pitmasters, brewers to artisans, preppers to plant enthusiasts — will share one fiery weekend.
“This is just the start of something big,” says Ponchit Ponce Enrile, PCF President. “We are like-minded people who share the same passion in each of our crafts.”
From Chili Counters to a National Stage
Before Fire Fest, there was Chili Fest — a grassroots gathering of heat-seekers that began in 2014. By 2017, PCF had united growers, makers, and hobbyists into one national network.
By 2019, the festival featured 19 hot sauce categories with over 300 entries, free planting and sauce-making lectures, and traditions like the Labuyo 100 and Matira Matibay challenges. The Table of Fire — a spread of hundreds of local sauces — turned visitors into instant fans.
“It’s mind-blowing to taste what local makers create. We’re the only country with a sawsawan culture,” says Ponchit.
Makers Who Keep the Fire Burning
RSL Chili Garlic began in a home kitchen and is now a festival staple. Past Fiery Cup winners have gone from market stalls to export orders. The Philippine Hot Sauce Club’s Fiery Cup gave these small-batch makers national recognition, while appearances by personalities like Johnny Scoville and ties to the global League of Fire put Manila on the chili world map.
That same grit fuels this year’s HEAT hall.
The Heart of the Flame
Inside HEAT, Chili Fest 8 takes center stage — now with over 1,000 competitors and official membership in the International League of Fire.
The Matira Matibay and Carolina Reaper challenges push spice tolerance to the limit. For those who prefer to savor, the Table of Fire offers more than 200 hot sauces from Luzon, Visayas, and Mindanao.
Must-Try at Fire Fest 2025
Table of Fire: 200+ sauces from Luzon to Mindanao.
Chili Cocktail Cup: Filipino spice meets mixology.
BBQ + Craft Beer Pairing: Pitmaster grills with local brews.
Fanged & Fearless Plants: Exotic, thorny flora from Horti Filipina.
The Spark of Filipino Pride
In the SPARK hall, Sarap Pilipinas showcases food, crafts, and heritage. Highlights include the first Chili Cocktail Cup led by Chef Kalel Demetrio and a cultural encounter with Benguet mambabatok Ammin Acha-ur.
“Our focus is on MSMEs and backyard businesses,” says co-founder Gwen Roque. “Fire Fest is about communities highlighting each other’s work.”
Smoke and Sizzle
Outdoors, the SMOKE hall delivers Texas BBQ from the Pitmasters Club of the Philippines and craft beer from the Philippine Craft Brewers Association.
“BBQ and spicy food need craft beer,” says PCBA President Fred Calope. “It’s hard work, blood, sweat, and tears. We should also support what’s made here.”
The Pinoy Prepper Bazaar adds a practical twist, linking barbecue culture with disaster preparedness.
Air, with a Bite
The AIR hall, hosted by Horti Filipina, debuts with a “Fanged & Fearless” theme, pairing endemic and hybrid plants with engaging lectures — a perfect match for the chili-loving crowd.
More Than a Festival
Fire Fest 2025 champions homegrown talent. All six communities are run by what Ponchit calls “ninja production” teams — passionate, resourceful entrepreneurs who keep their crafts alive.
Guest appearances this year include Chef Kalel Demetrio, Chef Tatung, Chef Gene, and legendary chili-eater Johnny Scoville.
Where the Fire Leads
From small chili tables to an international stage, PCF and its partners have shown that Filipino flavor is about more than spice — it’s about resilience, creativity, and community. Fire Fest 2025 isn’t just an event to attend. It’s a movement to taste, cheer for, and bring home in every bottle of sauce, smoky bite, and shared laugh.
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