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Rain or shine, snow or sleet, we offer this street food favorite in our daily menu.
Unlike American barbecues that normally comes as dry-rubbed meat cooked over fire, the Filipino barbecue is pork of chicken meat neatly arranged in skewers & marinated at least overnight then cooked over an open fire. Marinade is made of soy sauce, ketchup, garlic and lemon juice. Traditional recipe calls for calamansi juice, a variety akin to key limes but sweeter (yes chef is biased) but we use regular lemon juice as an alternative since its what's available here in the U, S of A.

The Philippines' national dish. Meat stewed in vinegar and a small amount of dark soy sauce with bay leaves and a healthy dose of garlic. A lovely mix of sweet and salty, it is a dish that is hard to spoil due to its vinegar content. It is what farmers back in the day pack for lunch when they work in the fields under the blazing hot tropical sun because it doesn't need refrigeration.
Two types: Chicken or Pork.
Chicken and Pork Adobo is sold and served on rotation each day of the week.