SENIOR SASIG

S.F. native Evan Kidera, 27, launched the truck with high school buddy Gil Payumo, 29, a CCA graduate currently cooking at the Marriott. Senor Sisig is a couple of years in the making, says Kidera, who ― like a lot of aspiring truck vendors ― caught fire from L.A.'s Kogi. "I thought, This was amazing, but I didn't really want to do Korean tacos," says Kidera, who's Japanese American. "I thought, What else can I do?" The answer: Filipino.

Kidera enlisted Payumo, who is Filipino. They acquired a second-hand taco truck at the beginning of the year (gotta love Craigslist), replaced the vending windows, had it painted and decaled. Unlike Hapa SF, which does contemporary versions of Filipino dishes, Senor Sisig skews street food: tacos, burritos, nachos, and rice plates, all starring sisig. Well, some heavily adapted version of sisig, a dish traditionally made of fried-up boiled bits from a pig's head.

Besides pork sisig, Kidera and Payumo plan to offer chicken sisig, beef sisig, fish sisig (made from bangus), even tofu sisig. They'll fry up lumpia too, and plans call for adobo, eventually, as well as silogs, breakfast plates.

Kidera's currently trying to work out a deal with lounges in the city that'll let him park Senor Sisig out front, even as he's researching Peninsula lunch spots. He's talking with Off the Grid organizer Matt Cohen, too, about appearing at Cohen's Friday night street-food events.

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