Isaw, fishball in New York? Filipino street food has found a home in the Big Apple

Filipino street food is probably the least you'd expect to come across on the streets of New York.

Well, not anymore.

Thanks to pop-up vendor So Sarap NYC, Filipino street fare are now mingling with New York staples like hotdogs, cheesecakes, bagels, and pizzas.

The selection ranges from isaw, kwek-kwek, taho, binatog, fishball, green mangoes with bagoong, barbecue, balut, and sorbetes, among others.

They've also added an unusual yet exciting touch to Filipino dishes by giving them an international twist.

Their Filipino food served Mexican style is a big hit, and patrons can't get enough of the delectable taco de adobo, taco de dinuguan, taco de nilaga, taco with beef bone marrow soup, and taco stuffed with longganisa, tocino, and tapa.

So Sarap NYC was founded by good friends VJ Navarro and Sebastien Shan, and is currently located on Kabisera Kalye, Allen Street in New York City.

“Our mission is to remind you of your childhood memories and give you a taste of what Filipino street food is about. It's all about the taste, the flavors and gimik vibes!” said its website.

Interest in Filipino food has been growing recently as more dedicated venues have started getting publicity online.

In Texas, a weekend-only outdoor eatery serving Filipino dishes and lechon has become the talk of the town after a visit from food vlogger Mikey Chen.

Old Rooster Creek's Filipino / Asian American BBQ (ORC BBQ) is owned by Josephine and Allen Cook.

While not exactly a Filipino invention, the Pinoy version of the lumpia or spring rolls has captivated the palate of other nationalities including foreign celebrities. Here are just some of them: