Filipino Style Burritos & Tacos from the Bay Area | Street Food Icons

if anyone's going to ask me what's your number one protein i'm going to say pork all the way everyone has a different preference but we got a pig on the truck for a reason hi my name is gil paynumo i'm co-owner and chef of senior cc hey i'm evan cadara i'm the co-founder and ceo of senior cc senior seasick is a filipino fusion food truck out here in the bay area california we fuse filipino flavors with seasig being the main component into burritos nachos rice plates tacos of course we started one truck that was 2010. now you know it seems like every year we kind of grew you know we do san francisco-style burritos man you have your starch you have your protein you have a sauce on it and it's something easy to eat i kind of look at it like a battery pack you know like when you're just hungry as hell you know you get a burrito and just recharges you so seasick traditionally is made out of pork's head traditionally like the snout and the ears and uh it came from a province in the philippines called pampanga over the years seasig has evolved and so people do it in different ways and what we do here we use pork shoulder so we're here at the commissary in the bay view the process over here is basically to cut it about a quarter inch so i got a couple ingredients here we have the vinegar soy sauce and we also have some of the pineapple juice so we got salt over here and sugar minced garlic black pepper and red chili flakes you get different kind of flavors from the marinade from the citrus taste from the vinegar you get the depth of the soy sauce and the saltiness you get the spice of the red chili flakes and the garlic is going to hit you after that even in the beginning we didn't have a prep kitchen i had my parents house and you know you got to start from somewhere day one the marinating process was taking a pork shoulder cutting it by hand that's just the regular cutting board and a knife and again time consuming inconsistency and and refrigerated for 48 hours and with this new process we don't have to do the 48 hours we can do it in a half an hour and you can do 300 pounds at one time so i was born in san francisco but i was raised in daly city daly city was predominantly filipinos my mom and dad decided to open up a filipino convenience store like kind of a mini-mart pampanga is known as the culinary capital of the philippines so that's where the best food comes from is what they say so that's where his father and his ancestors are from i was born raised in san francisco and in my junior year i transferred to a school in delhi city when i transferred there gil was one of the first people i met our families were both immigrants that came to this country and started their own businesses and my dad came from japan and you know first thing he did was become a chef out here i'm i'm half japanese half white so i'm not even filipino a lot of folks thinks that we're both filipino and when they they realize that we're not both filipino they're like oh i get it you're mexican and he's filipino senor seasick i always loved to eat but i didn't have the passion to be a chef you know my dad would always try to teach me how to become a sushi chef this is how you roll this this is how you cut the fish and i was you know i was interested but not as interested as like how much does this cost and how much are we selling it for so we're going to be taking that marinated pork we're going to be char broiling in our charbroiler so the reason why we want the char we definitely want the smoky flavor in our meat you know almost like a barbecue flavor that balances out with the acidic sourness and spiciness of our meat our staff hand cuts all our meat that's been char boiled and you're talking about you know five to six hundred pounds a day we got all the the pork seasick chop now there's a final marinade process we're taking soy sauce lemon juice red chili flakes and black pepper this brings it back to life all the sugar comes out from the soy sauce which gives it another set of char on top of the char-broiling that we do my dad always had that kind of interest to cook even from the seasig recipe which i got that seasick recipe from him we were constantly making these for family parties and this is something that was a treat for our family to have because they know for one it's labor intensive and and it takes a lot of work to do and we did it right so i went through the whole california culinary academy here in san francisco i worked in the hotel and restaurant industry and kind of just trying to work my way up along this whole process i was also doing music you know i was a rapper that was another real big passion of mine i think around 24 is when you know i was at my job for three years my rap career was you know kind of just you know going okay but not great and and i was like look i got to figure something else out i use the analogy of like you know most people aren't ready to fight until somebody starts pushing you the last mixtape album i put out was called quit your day job it's just about if you don't have the passion for what you're doing don't waste your life doing that quit all the things that you're wasting time with and move forward we did a show in la and this was around 0809 some folks in l.a were talking about these korean tacos and i seen this truck and it and it said kogi on it and it was like a korean taco truck there was a long line in the middle of the day which i've never seen before and i was like that might be it and i saw we i jumped back into this minivan that was had like eight of us in and i was like guys i might not be rapping anymore i might like be dumb you know i just saw this truck and i'm going in the food i'm gonna start something i remember going to gil and the thing i asked him was are you happy he stopped and he thought about it and he was like you know like nah nah nah not really the biggest i think leap after you know working around the restaurants working around hotels and working my way up into pretty good position to say you know what i want to stop that and open my own business and start a food truck and they're like what what are you talking about even from my parents to my colleagues at the hotel i was working at the time was saying like man you're crazy when i first bring the idea of doing senor seasick we didn't have the name at the point to gil you know i was like hey let's do japanese filipino korean chinese all the all the asian tacos we made the seasick tacos first that's the first thing because you already had the recipe and once we kind of got that we were like yo we don't need to do anything else so i'm going to show you one of our most popular items in our menu it's the senor burrito all right the first thing i'm going to do is fry the egg so when we throw the egg on any of the items we call it the logic so traditionally salugit means an egg with garlic rice it's a breakfast item but in our menu we get to throw it on anything you want so once that cooking i got a 12 inch tortilla over here it's important for us to brown on each side because you want that that burrito to be insulated with the heat and also have your your tortilla fully warmed up you want it gooey see that little brown spot right there it's going to bubble up just a little bit so first we have our adobo garlic rice pinto beans i think pinto is a lot neutral you know instead of black beans so next we're going to do our chicken seasig of course our original seasig is pork but we also do a chicken version we use fresh green jalapenos next we're gonna add some shredded lettuce with some purple cabbage mixture pico de gallo cilantro cream sauce and lastly i'm gonna throw that egg or really tops it off so you see that oozing down then we're going to take this and pull it over so this is the senor seasick burrito salogic with an egg hella spicy in the beginning it was just me ev and we would just run it we'll run seven days a week and do as much markets we can if it's like a morning and a night we're doing it you know we're just trying to get out there right after that first truck is like two trucks and the next year was like three trucks and we kept on growing now we have six trucks we have a restaurant here in terms cisco and valencia always continue to grow and see what what kind of uh you know what's ahead of us and keep on pushing [Music] it's about 5 45 right now we're in my backyard i'm out here with my barber cream the barber from dog pass barbershop in san francisco i would see cream weekly and then during the pandemic when it started i had to start learning how to cut at least my size myself you know you got to get it where you can fit it you know we out here well i was born and raised in san francisco 2015 i moved to oakland i had a kid and we were kind of outgoing our space in san francisco but at that time san francisco's rents were really starting to take off and to get a reasonable space with bedrooms for a family in san francisco at that time was almost impossible and uh leading up to the pandemic you know we were probably one of the most expensive places in america to live it kind of feels similar in a way right now when it comes to the economy just because it was a little struggle in 2008 as well so a lot of folks were kind of making transitions in their careers which i feel like led up to a lot of street food as well i really feel like street food is built for a pandemic when i heard that there was a filipino food truck i was like oh man that's i gotta go and it was a good thing because that's that's part of my culture me and being a filipino you know growing up in a bay area to see something like that compete with like the the masses you know we're talking about culturally it's a beautiful thing to see so i love it man well it's another day it's another day back here so it's saturday today it's the weekend you know it's one of our busiest days we got about four trucks going out today um and you know i expect union city to be pretty busy today they always show up the first time we went out there you know like 250 people came out to come support us man there's nothing like this there's nothing like it i mean it always gets me really pumped coming in i mean it's my my home city but like look at that man it's a gorgeous city at the beginning of our day we load the trucks probably around 7 00 a.m after that we have hooks start around 8 30 start setting up the truck and after that we're on the road then we get to location around probably 9 15 9 20. we open around 11 and serve to 5 pm got to do this horn before you leave i was talking a little bit about evan's creativity he's not a cook and he doesn't cook as much but he does have the vision of like being risky and trying different things you know he helped me out with that because i like to like be realistic with him like saying like you know let's let's try something different or let's stick to this kind of concept a little bit more it kind of aligns me and i just move forward after that i don't even know where i'm parking but i'm just gonna go in here and try not to get stuck [Music] so right now we're doing pork season fries and i feel like it's a nice sharing dish or something for yourself the fries is what sets it apart first we're gonna take our fries and put in the basket again these fries are lightly coated i wish you had tongues but they don't just have to bare hand it i got burns all over my hands i think the reason why i got this sleeved up is because i got a fat ass burn here and i was like hey i'll just cover with some some roses and that's cool used to it i mean it's nacho cheese you know you can't go wrong with nacho cheese so we're gonna use the pork also on this we're gonna hit it up with sour cream or the crema and we got some fresh guacamole next i'm gonna go with the pickled jalapeno this is a must if you have fries or or nachos pico de gallo and if people are asking for hey i want i want a little bit more kick in it i want to throw a little bit more spice then that's when the fresh jalapenos come in also on top of the pickled jalapenos i feel you need that freshness there's so much flavor coming from the seasick itself you need kind of things to kind of tame it down in a good way there you go that's a pork seasick fries when we started the business we got a lot of good feedback with the younger generation people were excited about it you know i'm filipino yeah i know seasick so people were identifying the dish um but of course they're the elders they were very stuck on something that was original or how people make it and filipinos are very kind of like you know i make this dish better no i make it the right way with something like with food shows a lot to the younger generation it's okay to speak your mind it's okay to say what you believe it's okay to do something that you're not told to do in a sense of a career-wise when it came full circle for me was when i went to the philippines i think in 2017 and i was in makati i went to i think it was a dive bar that served it was called like chupacabra or something like that and they had seasig on the menu and then down at the end of the menu it said san francisco style cc and we talked to the owner and the owner was like yeah we got this inspiration from a food truck in san francisco and we didn't say anything but it was it's like we kind of knew [Music] foreign

Channel: Munchies

Views: 1,085,435

Keywords: how to, cooking, Munchies, food, eating, chef, restaurant, VICE, san francisco food, mexican food, tacos, street food, filipino food, street food icons, burritos, nyc street food, food icons, sisig, sisig tacos, sisig burrito, best food trucks in san francisco, sisig near me, best mexican food in san francisco, asian mexican fusion, asian mexican fusion recipes, burrito recipe, best sisig, filipino recipes, Señor Sisig, food in bay area, bay area eats, asian cuisine, pork tacos

Id: v4EwZ2B05qM

Length: 13min 49sec (829 seconds)

Published: Thu Feb 04 2021