Mary Chappell greets curious customers unsure of Filipino food with a big smile and hello, usually then describing her dishes and what’s in them.

After one visit to Flippin’ Filipino, repeat customers know what they want. They may choose crunchy lumpia, flavorful Pancit, pork kabobs or just a treat of a sweet Ube cake or cookie.

Chappell is happy to serve and expand her following.

“I guess the biggest success is actually seeing that what I’m making, people are enjoying and loving,” Chappell said. “To me, that gives me more courage to say I can do this. I’ve had wonderful support from my family and my two girls are proud of their mama.”

Chappell was working as a medical assistant last year when the pandemic hit and lost more than half of her hours. With two young daughters, she had to figure out something quickly. That spark was ignited after taking food to her co-workers, who began encouraging her to branch out.

“After my hours got cut back significantly, and Huntsville really is not cheap place to live, I decided to start this on the side,” she said. “I had made some things for a friend at work for her birthday, and everyone loved my food. I made more for other things we were doing, and they eventually said to bring it (for them) to order and take home.

“That really took off. I ended up making more than I was at my medical assisting job so I took a leap of faith. I knew I had to be ‘out there’ so we’re active on social media and through our food truck, which I do at Redstone Arsenal, the Greene Street Market, subdivisions and other places. It’s been successful enough that I quit my medical assisting job in order to do this full time.”

Chappell also provides catering. Whether at a party or in the truck, she provides a protein and starch. The popular lumpia are hand-rolled filled and fried treats. Shanghai is ground pork seasoned with minced onion, garlic, carots and celery, while the popular Pancit is a dish with rice noodles mixed with carrots, cabbage, onion, garlic and chicken. Another popular item is Lumpiang Sariwa, a spring roll with stir-fried veggies smothered in a sweet sauce and crushed peanuts.

A popular misconception is that Filipino food is spicy, but it typically is not. Chappell said most dishes are prepared fresh and condiments — including spicy ones with a big kick — can be added for flavor or intensity. That’s typical of Vietnamese, Korean, Thai and other dishes, in that they’re not head-blowing spicy unless you add chilis or other condiments.

“Thai and Korean can have an abundance of spices, combined, sometimes, and that’s good. I like that sometimes,” Chappell said. “But I also enjoy being able to taste the protein and not so much all the spices. Filipino food is not normally spicy. For us, the condiments to add could make it spicy. You could add them (while cooking) but typically they are not and can be added later.”

Flippin’ Filipino can be found on Facebook and Instagram at @flippin_Filipino