Tapa or cured meat is one of the most popular breakfast fares among Pinoys---tapsilog anyone? In the olden days before refrigerators, tapa was made by curing the meat in salt and then drying it. The tapa would last for days, if not weeks. Tapa is usually made from the the meat of the cow or carabao, but tapa can also be prepared from horsemeat or fish, believe it or not. The Ongpin Noodle House in South San Francisco prides itself in making its own tasty and delightful tapa. And we have the proud tapa king with us: Manny Noguera of Ongpin with Ms. Elsie Palencia. Featured dish: tapa, gising gising, tilapia (house special w/ mushroom sauce) Ongpin Noodle House 73 Camaritas Avenue S San Francisco, CA 94080 650) 615-9788 www.ongpin.com
http://www.youtube.com/watch?v=ltaxtBRIy9w&hl=en
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