For whatever reason, the heavens did not introduce me to Filipino food until San Francisco – that’s 30 years of missing out on sweet yet tangy marinated meat with a yolky egg on top of garlic rice. My first foray into Filipino food was at Señor Sisig food truck. We ordered the sisig fries — fries topped with nacho cheese, guacamole, pico de gallo, pickled jalapenos, and spicy pork, along with the tselog burrito — Filipino Sweet Pork, adobo garlic rice, fresh tomatoes and a fried egg with a side of peppered vinegar. For more traditional Filipino fare, a couple friends and I went to Tselogs Tapas Cafe in foggy Daly City. We ordered their famous sisigsilog (chicken), tocilog (sweet cured pork), lumpiang shanghai (Filipino eggroll), and for dessert, buko pie – a traditional Filipino baked young-coconut (malauhog) custard pie. The meat entrees come with garlic fried rice and an over-easy egg. Throw an egg on pretty much anything and you’ve won my heart.
Another Daly City gem with a more modern yet still comforting take is Toast Deli. This is food that sticks to your ribs like Filipino soul food. Sam and I shared two sandwiches with fries and demolished it all in under 20 minutes. The sisig surprise sandwich consists of grilled pork (I asked for spicy pork), jalapenos, onions, egg over-easy, and housemade sauce all on a sweet roll. The bistek sibuyas sandwich includes marinated steak with sauteed onions, potatoes, provolone cheese, and a special creamy pesto spread on a sweet roll. And, the sisig fries were topped with pork, monterey cheese, jalapenos, onions, egg, fried garlic, and special “hitter” sauce. Sweet, spicy, tangy, yum.