"Newcomers to the cuisine might want to start at National City stalwart Tita’s Kitchenette. Steam tables are filled with the usual suspects like lumpia and adobo, but those willing to expand their tastes should try dinuguan, affectionally called chocolate meat by many Filipinos. There’s no chocolate in the dish — instead, pork pieces are stewed in pigs' blood, garlic and spices." - Darlene Horn, Paolo Bicchieri
Tita’s Kitchenette | Eric Fernandez