LOS ANGELES — When Chad and Chase Valencia were growing up in Southern California, their mother, Priscilla Valencia, made sure they stayed in touch with their Filipino heritage.

The Valencias lived in places (Rowland Heights, Chino Hills) with large concentrations of Filipino-Americans. Ms. Valencia was always inviting relatives who had recently immigrated from the Philippines to stay; Chad said that at one point there were nine people living in the family’s two-bedroom apartment.

Most importantly, Ms. Valencia — who is from Pampanga, often hailed as the culinary capital of the Philippines — cooked a large, hearty breakfast, a meal that has special significance in Filipino culture, the brothers said, because of that country’s rich agricultural past, when farmworkers ate substantial meals in the morning to get through the day.

Chad, 33, and Chase, 34, remember waking up on weekends when they were teenagers to the smell of garlic and the sound of fried eggs popping on the stove. “Chase! Chad! Dad!” Ms. Valencia would yell. “Mangan tana!” (Kapampangan for “Let’s eat.”) They’d sit down to longaniza, a type of sweet sausage; silog, or garlic rice with eggs; fried eggs; and pan de sal, a sweet yeasted roll.