California Soul Food: Sisig Adobo

In-PersonSOMA, San Francisco


Pop-up space
BYOW,Provided,Available for purchase
Banquet (20+ Guests)
ice cream/gelato, filipino, californian
Local, Organic
This is the second installment of my CALIFORNIA SOUL FOOD pop up series. This pop up is focused on Filipino cuisine. We're going to take the aggressive flavors of the Philippines and make hearty California dishes out of them. Collin of Uncommon Projects will be pairing six cocktails inspired by the flavors of the Philippines themselves.

Menu detail

agua fresca
We source fruits and veggies locally from the farmer's market to make a delicious and refreshing welcome drink.
Small Plate
Can't make Filipino food without lumpia. Ours is filled with local produce sourced from farmer's markets. It's delicate and refreshing, and served with a pungent garlic-vinegar sauce.
someone's house made bread
Small Plate
We special order our bread from aspiring bakers from people's homes. This bread is made from Britney Brillantes of Sacramento, CA. She will be making Senorita bread, the perfect balance of light and fluffy to accommodate the hearty dishes.
papaya salad
I didn't like papayas growing up but now I love them and we make ours nice and spicy! Topped off with crushed nuts, this is a great start to this meal.
grandma didn't burn the rice
My grandma's favorite part of the rice pot was the burnt edges. She loved it so much that when she made fried rice she would cook all of the rice til it was dark and crusty. We fry our rice with local eggs and heirloom garlic.
bok choy greens
I like making greens and I use the same technique for many different vegetables. Bok choy has a nice stanky flavor when it's liquid reduces and also has a nice heartiness that reminds you of collards.
not my dad's adobo
My dad is the king of adobo. Growing up eating it all the time became tiring, but soon after I left for college I realized what I had taken for granted. Now my dad knows to make adobo whenever I come home for a visit. My style of adobo is a bit different. I pair the salty/vinegar soaked meat with a refreshing sisig relish. It really balances out the heavy porkiness of the dish. Porkiness is a word now.
fruit du jour
Small Plate
My family didn't eat a lot of dessert but we ate a lot of fruit after dinner. My dad is a fiend for sweet fruit and will drive to the furthest asian grocery store in order to get the best available. We find fruits at the farmer's market at it's peak and use a simple preparation in order to maintain it's integrity while highlighting its beautiful flavors. Served with more senorita bread, if there's any left lol.
january's ice cream
This month's ice cream will feature a hibiscus-peppermint flavor topped with chocolate-hazelnut crumble.
"tito boy's"
These next six items are part of the cocktail pairing. Reduced coconut, coffee orgeat, calamansi, Rum
"eight rays"
pineapple, orange, cherry blossom, bendictine, Rum
"swan song"
rice milk, condensed milk, pistachio, calamansi, salt, Rhum
red bean, coconut, jackfruit, ube, calamansi, rum
"bay of manila"
pandan, pineapple, calamansi, pot still rum
coffee, cream, chai, tapioca, Rum


Beers for the Kitchen
Single Cocktail
Non-Alcoholic Pairing
Cocktail Pairing

California Soul Food: Sisig Adobo

In-PersonSOMA, San Francisco
(Exact Address will be shared upon purchase.)