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Manila Machine

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I’ve never heard any buzz about this truck. I was introduced to  it through Twitter. I was curious and looked at their website.  I finally tweeted asking if they were planning a visit to the West Covina area because there are A LOT of Filipinos in that area and thought they would get a pretty good reception.  I got a tweet back asking if I had any suggestions. The TruckSquad holds GFT Tuesdays at Best Buy in Industry and I told them to contact the Truck Squad to make arrangements and they did.
Traditional ways are wonderful; but new ways, when applied with understanding and sensitivity, can create a dish anew – without betraying the tradition. – Doreen Fernandez: critic, author, Filipino food historian.
This quote is the first thing you see on their menu online. So naturally I thought “YES!! Authentic Filipino food, not a fusion where flavors get lost in all of the different ingredients; just good old fashion Filipino food like how my mom used to make”

I was already full from all of the  food from the other trucks and was only going to order the ube cupcake but Ed came back with The Original Manila Dip, Longganisa slider and the ube cupcake.

The Original Manila Dip had shredded chicken adobo and caramelized onions on toasted pan de sal, a traditional roll in the Philippines. It came with an adobo dipping sauce. I don’t know about you, but I LOVE to smell the something before I eat it. If it doesn’t smell good, I just can’t put it in my mouth. (Get your minds out of the gutter people, please. I’m talking about food here!) The pan de sal was warm, the smell of warm pan de sal is so soothing. Then I smelled adobo meat. At that first sniff, I knew it was going to be good.

I took a bite.. DUDE! I didn’t expect it to be that good! I didn’t even need the adobo dipping sauce. The shredded chicken was soft, as if it was simmering for hours in a bubble bath of adobo sauce. The flavors were on point, and traditional. It had enough vinegar to compliment the sweetness of the caramelized onions while the soy sauce gives it that extra dimension of taste. I think I may actually like it better on pan de sal than on rice. The pan de sal soaks up more of the sauce and holds up to it and doesn’t get soggy. Those who really know me, know that my daughter is the fiercest critic. She loves adobo and will only eat my mom’s because all others have failed. I had her take a bite. The minute I saw her face, I knew I had to give up my slider. I don’t think she’ll ever admit, or I for that matter, that this adobo was better than my mom’s but this indeed is a MUST try!!!

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