+
Melanie Wong | Jul 26, 200302:42 PM     10

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.

Link: http://www.chowhound.com/topics/show/...

Image: http://www.foodsubs.com/Photos/longan...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.