Friday, July 16, 2010


The Filipino grill house Tribu in San Bruno makes really tasty authentic pork sisig that has the right balance of salt, fat, sizzle, and crunch. Aside from pig face parts, popular versions of sisig use chicken and fish. Tselogs, a hole in the wall in Daly City known for its "silog" plates ― meat dishes served with ├╝bergarlicky fried rice and fried egg ― serves insanely inexpensive but incredibly tasty sizzling chicken sisig.

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