Pinoy-themed restos, food trucks wowing US foodies

US exposure to Filipino cuisine has long moved on beyond pancit, lumpia, and adobo, but the opening and recognition of restaurants and food carts by Filipino-American chefs around the country is helping palates adjust faster to Pinoy tastes.

Meat on the Street making barbecues a street classic

One of these attractions is Meat on the Street, a food truck in Milwaukee ran by siblings Alexa and Matt Alfaro that sells savory barbecues of all meats with classic rice bowls.

Alexa, who left Milwaukee School of Engineering 22 weeks shy of graduating to start the truck, shared with Journal Sentinel that a childhood spent in their father's kitchen inspired the roaming resto's cuisine.

"My parents met over one of the rice dishes, pancit. I was born in Anchorage, Alaska, and that's where my parents were working at the hospital. Our recipes are my dad's family recipes. In Filipino culture, you grow up in the kitchen," Alexa said.

While the food of the highly-rated food tuck has an American spin to lure in curious customers, one look and whiff at food exiting the truck erases all doubts about the quality of their food.

"We really make sure to tell people what it is about, but once people see the food handed out the window, it's seeing the visual that gets their interest. Showing them is the best way for us to approach getting people to know our food," Alexa said.

National recognition for Pinoy food in Bad Saint

The well-reviewed Bad Saint by chef Tom Cunanan in Columbia Heights, Washington has long wowed food critics from the Washington Post, The Hoya, and Washingtonian, but it may soon reach new heights.

Washington City Paper reported that Bad Saint was one of three restaurants in D.C. selected as finalists for "America's Best New Restaurants" by the distinguished Bon Appétit food magazine.

Cunanan said it was rewarding to see Filipino food recognized nationally and considered a possible spot on Bon Appéti's "Hot 10" list this August would be a "stepping stone to getting a Michelin star."

"It’s a stepping stone to getting a Michelin star, I guess we’ll just keep working hard and see what happens next," he said.

The chef prizes his double fried burnt coconut chicken but some Pinoys might consider trying out classics such as ukoy, palabok, kinilaw, and even kanding maranao.

KalyeSATX brings Pinoy food to San Antonio

Downtown San Antonio is hardly wanting for restaurants but KalyeSATX by Katrina Cailao blitzes Filipino dishes and Texan flavors together in the form of friendly street meals.

Cailao told San Antonio Current that her interest in food "started at a very young age" in the Philippines and resurfaced while working at Paesanos as a college student.

The former interior design student moved on from Incarnate Word to the Culinary Institute of America and has worked in various kitchens and hosted pop-ups until the shift to Kalye.

Kalye offers scotch eggs, beef brisket congee, fish & chips, dumplings, steambuns, and other streetfoods from Tuesday to Saturday at 201 N. Alamo St. until midnight during the week and up to 3 a.m. on Tuesday, Friday, and Saturday.

Cailao promised that the food "will clear your mind and nourish your body" and feature "more veggies and less protein.”

Pinoy taqueria for your Instagram in 2nd City

Finally, the Instagram-addicted who might want a more worldly take on Filipino flavors might want to stop by 2nd City, a "Filipino taqueria" in West Village, New York City, whichrakes in 70 percent of its clientele from Yelp and Instagram.

30 under 30-hailed chef Jordan Andino told Grub Street that he coined the term "Filipino taqueria" to market the unique blend of Filipino and Mexican food that he brings to unfamiliar customers.

"What I’m doing is bringing Filipino food to the American masses. I want to introduce it in an accessible, tangible way, without being overtly Filipino," Andino said.

"It’s stuff that everyone’s had before: tacos, burritos, poke bowls. All the rage. With just a hint of Filipino-ness sprinkled on top," he added.

Andino, a self-styled celebrity chef, plans to open at least 20 more restaurants in "eight to ten years, full scale" and eventually franchise the exclusively non-cash restaurant. —KBK, GMA News