Laura, the Philippine province mentioned is spelled "Pampanga", not "Pompanga". Great article. I agree about the underwhelming prescence of Filipino eateries here in Arizona, especially the valley. I'll definitely check this place out.
Dining
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And for those wanting to forgo the pork altogether, there's the chicken inasal. No ordinary grilled fowl, what makes this tender piece of moist meat interesting is its lush marinade of lemongrass, garlic, ginger, lemon, vinegar, and Sprite in addition to a brushing of achuete (annatto seeds) oil. Soliman tells me the secret of its success is to marinade the chicken overnight and then freeze it until it's ready to be prepared.
At the end of the meal, don't miss the traditional Filipino parfait halo-halo. This mixture of shaved ice and evaporated milk added to sweet beans, bananas, yam, coconut meat, and sugar palm fruit, then topped with purple yam ice cream and a piece of leche flan, is a sweet and creamy dessert you won't soon forget come next summer. And when it's mixed together, the colorful concoction, served in a tall, clear plastic cup, is an eye-popping, slurp-worthy treat of the inner-child kind.
Jackie Mercandetti
With an abundance of pork, rice, and dishes spiked with vinegar, garlic, and soy sauce, there's more to Filipino food than the bizarre.
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Manila Sunrise Gourmet
2121 W. Guadalupe Road
Mesa, AZ 85202
Category: Restaurant >
Region: Mesa
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Details
Manila Sunrise Gourmet
2121 West Guadalupe Road, Mesa
480-491-5070
Hours: 8 a.m. to 8 p.m. daily
Crispy dinuguan: $6.99
Pansit palabok: $5.99
Chicken inasal: $5.99
Lechon kawali: $6.99
2121 West Guadalupe Road, Mesa
480-491-5070
Hours: 8 a.m. to 8 p.m. daily
Crispy dinuguan: $6.99
Pansit palabok: $5.99
Chicken inasal: $5.99
Lechon kawali: $6.99
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Given the assimilation problem of Filipino food in America, the leftover deli décor on the walls of Manila Sunrise — a Route 66 sign, a 1950s rock 'n' roll guitar — seem outright comical amid the condiment counter sporting fish sauce, vinegar, and banana ketchup and a television tuned to a Filipino cable channel. Soliman's Filipino customers barely seem to notice. They're too busy sitting down for a meal at one of the few scattered tables, waiting in line at the turo-turo for dishes like adobo (fall-apart pork braised in vinegar, garlic, and soy sauce) and the vegetable dish, pinakbet, or grabbing an order of crispy pata (deep fried pork knuckle) to go.
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