Lalo is the fast-casual incarnation of a beloved, decades-old lunch cart.
shish kabobs—meat marinated for three days in a closely-guarded mixture that included soy, garlic, and vinegar—served solo or on an Amoroso roll.was in the midst of a renovation, and during construction, Lolo Bas got sick. When he couldn’t stand long enough to work at his cart, family members swooped in to help him, taking shifts to keep it running.
“Our culture is hospitality,” says Santos. “We’re inviting people to the table, familiarizing them with our culture and our history, and putting our Filipino-American spin on it.” The peppers used in Lalo’s Suka 51, a spicy condiment, are also all from the farm.Crispy vegetable lumpia come with a house-made sweet chili sauce, while bowls of chicken adobo, or rich kaldereta—the intensely flavorful beef stew made with a base of liver pate, swimming with peppers, potatoes, and olives—come atop rice, with atchara, sharp and tang pickled peppers and carrots.
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