Señor Sisig Food Truck: Reviews

Señor Sisig Food Truck: Reviews | restaurant info + video | full episode video

Suki van Arsdale
Name: Suki
Occupation: Student/Aspiring Filmmaker
Location: Oakland
Favorite Restaurant: Señor Sisig Food Truck
Reviewed Señor Sisig Food Truck: Friday, December 20, 2013

This food truck is amazing. As a vegetarian, I’m constantly looking for great dishes that use tofu in them correctly and Sisig is it. On this last visit I ordered one of my favorites, the Tofu Sisig with Steamed Rice (spicy) and I “silog’d” it by adding a fried egg to it, which was placed on top of the rice. I also ordered their dessert, the Ube Alfajores, which is a really buttery, delicate cookie with a purple yam filling. Not super sweet, but just right. I also tried the Sarsi soda for the first time; it’s essentially a Filipino version of Root Beer. Not really my favorite, it kind of had a licorice flavor to it, but it was worth a try.

What I love about my entrée is the simplicity of it yet the amount of flavor I get from it, including spiciness from the jalapeños. You can really taste your protein, in my case tofu, exactly as it is without muddling the flavors. They use firm tofu and fry it, then add a marinade of sweet chili sauce, garlic, and jalapeños to get an amazing sweet and smoky flavor. The mellowness of the rice really calms the spice from the diced jalapeños (which is optional). There are definitely peak hours with this truck due its popularity, so whenever I go, I also plan to go at the beginning or the end of their operating hours to beat the crowds. But I will say, once you order the food, it comes fast. The staff is super friendly, they even remember my name and order. Even though you’re not going to walk away from this place paying less than $8, it’s definitely worth it because of its perfect mix of Mexican spiciness and Asian flavors.

Shannyn Kastner
Name: Shannyn
Occupation: Housewife and Foodie
Location: San Francisco
Favorite Restaurant: M.Y. China
Reviewed Señor Sisig Food Truck: Tuesday, January 7, 2013

I was a bit hesitant to try cuisine from a food truck because I usually like a full dining experience, but I was pleasantly surprised after trying Señor Sisig.

I read about the history of the truck prior and took notice to the Marinated Pork Shoulder (which marinates for 24 hours in a special blend of spices) which is the base of most of their dishes, so I ordered a Spicy Pork Señor Sisig Burrito. The burrito included adobo garlic rice, pinto beans, lettuce, pico de gallo and cilantro cream sauce. I opted for cheese and removed the pico de gallo and cilantro cream sauce. It was full of flavors and incredibly spicy. It was a bit dry, but I think it probably would have had more moisture had I included the cilantro cream sauce (although, I am allergic to cilantro).

I arrived 15 minutes after their opening time of 11am and there were already approximately 10 people in line. The line moved fairly quickly and I was off with my burrito by 11:35am.

The lady at the counter was friendly, fast and efficient.

Douglas Schlafer
Name: Douglas
Occupation: Trust Officer
Location: Oakland
Favorite Restaurant: Italian Colors Restaurant
Reviewed Señor Sisig Food Truck: Friday, January 3, 2013

I went to Señor Sisig's truck at the corner of Pine and Sansome, in San Francisco's Financial district, on an extremely quiet, post-holiday Friday. This was carefully planned, as I've seen the extraordinarily long lines that appear at lunchtime during a "normal" work week. The enthusiasm is well deserved, as the very abbreviated menu offers some vibrant and unexpected tastes.

Our first choice, the Señor Sisig Burrito, was prepared with pork, adobo garlic rice, pinto beans, lettuce, pico de gallo and a delicious cilantro cream sauce. The heavy burrito was enough for two, with ample meat and fillings. Each component worked perfectly with the others, especially the adobo garlic rice which was perhaps the best I've ever had. Our second selection, the California Sisig Burrito, came with chicken, French fries inside, shredded cheese, sour cream, guacamole and pico de gallo. This was far less successful than the first burrito. My companions and I are still at a loss to understand why the French fries had been incorporated into a burrito, particularly since they replaced the near perfect rice. The chicken suffered under the preparation, the small dice drying out quickly. Our third choice was the Sisig with steamed rice and an optional fried egg. It was a simple presentation of the pork and white rice, with diced onions and diced jalapeños all topped with a fried egg. It was simple and straight forward and very good, although the meat approached dryness and we all longed for the adobo garlic rice. Man, I love that rice!

Be warned, the food at Señor Sisig is very, very good, but you must race to consume your lunch, as there is little in the offerings to retain heat, and if you visit the truck in the Financial district there is no place to sit. After a three block walk, all of our dishes had cooled markedly and lost much of their vibrancy.