Does our taste for asim come from our sour green landscape? From the proliferation of sour-towards-sweet tastes in our fruits and vegetables? Certainly we Filipinos have a tongue, a taste, a temper for sour notes, which is one of our chief flavor principles. We not only sour our soups (sinigang) and cook sundry dishes in vinegar (paksiw, adobo); we also use vinegars (nipa, coconut) and citrus (calamansi, dayap) as dips and marinades.
— Palayok: Philippine Food Through Time, On Site, In the Pot, by Doreen Fernandez
P.S. Señor Sigig, a Filipino food truck, was just featured on Bay Area food program Check, Please! Owner says everything is marinated for at least 48 hours. But the lines!
It’s Filipino/Mexican — there are burritos and nachos. Open every day for lunch and dinner. Average price of a meal: $12.
Stay tuned, dear blog readers. Stay tuned.