Chowhound Presents: Table Talk with Lidia Bastianich Chef, Author, Owner of Felidia | Ask Your Questions Now ›

Restaurants & Bars

San Francisco Bay Area Filipino Adobo (Filipino)

Can we get more Filipino food popularized than just adobo and sisig?

Share:

Restaurants & Bars 18

Can we get more Filipino food popularized than just adobo and sisig?

Halcyonwing | Apr 29, 2013 05:29 PM

When I'm here I crave things like chicken afritada (without the hotdogs), Fil-Chinese fish and tausi, ginataang dalag, tilapia in mustasa and gata, sinigang sa miso, sinanglay, KBL (kadyos baboy langka), ginataang munggo with kangkong/ginisang munggo, chicken binakol, etc. I know a lot of it is due to lack of ingredients, but I'd like to see more true diversity. We have so many diverse flavors in our cuisine (plus many regional variations per province) but all I've seen being commonly promoted is adobo and beerhouse food...which is a shame since when I introduce non-Filipinos to this other food, they usually like the flavors quite a bit. There is a great deal of coconut milk, use of chili (but less so than our Southeast Asian neighbors), banana blossom, bamboo shoots/SE Asian vegetables, succulent seafood, that I believe would win the cuisine more fans if only it were available.

Restaurant recommendations for veg-heavy, less-greasy Filipino favorites would be welcome.

Want to stay up to date with this post?

Feedback