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Longanisa Ilokano

Melanie Wong | Jul 26, 200302:42 PM

Recent talk of k/crispy pata planted Filipino food firmly in mind. Thursday I picked up a Filipino breakfast plate from Goshen Foods in Vallejo. Ownership has changed but I saw the same lady cooking in the kitchen, so all’s well.

The longanisa ilocano-style is made in house. They’re sweeter and even more garlicky than “regular”. Dyed bright red, the coarse ground pork was surprisingly lean and pleasantly crumbly. Three chubby longanisa sausages were grilled and served over a huge mound of garlic rice. Now two eggs, instead of four, these were extra large and cooked sunny-side up with perfect runny yolks. Two thick slices of tomato completed the picture. A very substantial breakfast for $4.99, two in fact, because I finished the second half the next day.



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