Filipino-Mexican Quesadilla Mash-Up

Gil Payumo

Señor Sisig celebrates the flavor-forward yet approachable mash-up of Filipino, Mexican and American cuisines. Its star ingredient is a signature take on sisig, a traditional Filipino dish featuring a highly seasoned mixture of chopped meat from the head and snout of a pig. Gil Payumo, chef/co-owner, uses a family recipe for sisig, which stars the more accessible pork shoulder, calling it a “friendlier” version of the original. The shoulder is infused with an aggressively seasoned, slightly spicy marinade for 24 hours before being grilled and chopped.

Sisig is featured in almost every dish on the menu here, from Sisig Fries to Sisig Tacos. Of all the pork-centric offerings, the Crunch-a-dilla stands out as a fan favorite. A study in textural play, the wrap features pork sisig, Monterey Jack, iceberg lettuce and pico de gallo. It’s layered with a crunchy tostada, sour cream and guacamole, then toasted on the griddle for “that unbeatable crispy bite,” says Payumo, adding, “It’s crispy on the outside, savory on the inside and perfectly wrapped in a convenient pocket. It’s the ultimate handheld delight.” A prime example of third-culture cooking, Señor Sisig tells the personal story of Payumo’s cultural experience: a Northern California upbringing with deep and proud Filipino roots.

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