Most food trucks fill an existing niche, bringing tacos, pizza or whatever to the places where the people are many but the restaurant options few, or boring (or both). With Guerrilla Street Food, however, Brian Hardesty and Joel Crespo have created their own category: badass, progressive Filipino cuisine that just happens to be served from a truck. Guerrilla's signature dish, the "Flying Pig," is like nothing else in town, slow-roasted pork on a bed of jasmine rice, with a one-two, hot-tart punch from Sriracha chile sauce and calamansi (a citrus fruit), all of it topped with a silken egg that has been incrementally cooked for an hour. Regular customers return for this and other favorites, like chicken adobo and lumpia (imagine a cross between a spring roll and a crêpe), but also for the inventive new dishes the chefs like to try out: duck poutine, quail with an Asian pear relish, watermelon gazpacho. You're content to wait for trucks bearing tacos, pizza or whatever to park near you. Guerrilla Street Food you hunt down.
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