Philly restaurant Tabachoy puts sisig and longganisa on hotdogs
 
 
 
 
 
 

Fil-Am restaurant in Philly puts sisig and longganisa on hotdogs and bistek on cheesesteak

Tabachoy’s inventive takes propelled this food truck business into becoming a brick-and-mortar restaurant
/ 07:20 PM July 13, 2023

Fil-Am restaurant in Philly Tabachoy puts sisig and longganisa on hotdogs and bistek on cheesesteak

Photo from Tabachoy/Instagram

Hotdogs are decidedly an American staple, and nothing makes you realize this more than the celebration of the Fourth of July.

But all year long since 2019, Filipino-American restaurant Tabachoy in Philadelphia has been making a case for making hotdogs a Fil-Am fixture by infusing them with Filipino flavors, namely sisig, and longganisa.

You may also like: This Twitter thread enlightened us on the true origins of sisig

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Husband-and-wife duo chef Chance and Maria Anies started Tabachoy as a food truck concept that evolved from pop-ups, which honored his Filipino heritage.

The sisig dog of Tabachoy is a quarter-point Filipino hotdog, topped with sisig, curry mayo, scallions, fried shallots, and atchara

The sisig dog of Tabachoy is a quarter-point Filipino hotdog, topped with sisig, curry mayo, scallions, fried shallots, and atchara | Photo from Tabachoy Instagram

Today, it’s a 28-seater brick-and-mortar restaurant located at Bella Vista where it serves filling adobo, lechon, laing, pancit bihon, and lumpia, among other beloved Filipino dishes that he grew up eating.

You may also like: Adobo from Chicago Filipino restaurant Kasama steals the scene on ‘The Bear’ Season 2

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Hotdog is a meaty topic at Tabachoy

The Anies’ inventive takes on hotdogs and Philadelphia’s favorite cheesesteak made with Pinoy bistek, which propelled his food truck business, meanwhile have become pop-up and brunch exclusives. And yes, you can book their food truck for private events, too.

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It’s hard to imagine that this restaurant almost didn’t materialize as Chance was initially employed as an English teacher and then as a university researcher before realizing his true calling in hospitality. His dad, after all, was a chef in the Navy. His formative cooking memories included helping his father at catering jobs, where he learned how to cook pork adobo.

Tabachoy’s culinary journey started with a $2,500 capital used to purchase a four-by-eight-foot cart. “Being a food truck, we’ve been able to give the food side, but we haven’t been able to show the hospitality side of Filipino culture,” he told a Philadelphia newspaper last year.

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TAGS: Filipino American businesses, Filipino restaurants, Trending
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