With their special twist on a Filipino happy hour dish sisig, Señor Sisig took the portability of their favorite Mexican taqueria dishes and melded the two together to reflect their diverse palette and down-home appeal. Though sisig is traditionally made from parts of the pig’s head bought from the butcher to make use of the entire pig, Señor Sisig’s more palatable version uses the meatier pork shoulder. Taken from his father’s family’s recipe in Pampanga, a region renowned as the “breadbasket” of the Philippines for its legacy in culinary traditions, Chef Gil Payumo marinates the pork shoulder for over 24 hours in a special blend of spices and charbroils the meat until it is packed with succulent juicy flavor. He then uses it as the base for most of the dishes. Not a pork lover? They also have an outstanding version with chicken and tofu, every bit as delicious and filling.