Thursday, April 21, 2011

2011 Apr 21 - Papa Urb's

2011 Apr 21 - Papa Urb's Grill
Tracy, CA

You can click on any photo to view a larger image, then click your browser's Back button to return to the Blog

Mom has her exercise class at 10:00AM every day except Sunday. And today her class goes overtime by about 10 minutes. It is usually a half hour long. So I will wait in the lobby for her to finish.
Thursday's it is the Arthritis Foundation Exercises


We then head again to Tracy, since I have to pick up the Apple Strudel for Easter Dinner at my home this year. But our first stop is lunch at Papa Urb's Grill.

TRACY - Not even the Pacific Ocean could keep these two worlds apart.

On one side, you can expect tacos, empanadas and menudo to fulfill your palate.

On the other, adobo, white rice and sigsig are the staples.

In Tracy these cultures collide at Papa Urb's Grill, a Filipino and Mexican fusion restaurant that is quickly becoming a local favorite.

Full article at: Papa Urb's Review at Recordnet.com {link opens in a new window}

This is my first time to eat at Papa Urb's. It has only been open since last November.
Located in a little strip mall using the driveway for the In-N-Out Burger


Most of the customers have Take-Out orders. The place is really small with only three tables of four plus a handful of high back chairs along the far wall counter.
Two of the three tables


Mom and I take the lone third table. We get the expanded menu and will go to the cash register to place our order.
Mom looking at the wall menus


There is a printed menu that explains some of the dishes and one that has a few photos of them.
Here the printed menu


Now the next two photos show the four Wall menus.

Here is an explanation of the items that are on the wall menus:

KARE-KARE: a traditional Filipino ox tail stew in a peanut-based sauce. The recipe varies from family to family and person to person.

MENUDO: a traditional stew from the Philippines. While it has the same name as the Mexican dish of the same name, it is not made with tripe but rather with sliced pork and calves' liver.

IGADO: a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart. This is definitely one of the best Filipino foods around.

KALDERETA: a dish made with cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it.

DINUGUAN: a savory stew of meat simmered in a rich, thick spicy gravy of pig blood, garlic, chili, and vinegar.

LECHON KAWALI: pan roasted pork belly.

FRIED BANGUS: fried marinated milkfish.

ADO-BOWL: Adobo is pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.
This dish is adobo over rice in a bowl.

TOCINO BOWL: a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used.

SISIG BOWL: traditionally fried and sizzled chopped bits of pig’s head and liver, but here it is chopped bits of roasted pork shoulder.

EMPANADAS: Filipino empanadas usually contain ground beef or chicken meat, potato, chopped onion, and raisins (somewhat similar to the Cuban "picadillo") in a sweetish wheat flour dough. There are doughy baked versions, as well as flaky fried versions. Often, to lower costs, potatoes are added as a filler.

LUMPIA and SHANGHAI: spring rolls. Deep fried. Popular versions include lumpiang shanghai a deep fried meat filled usually fairly narrow spring roll often accompanied by a sweet chili dipping sauce.
The middle two menus are in both photos.



I settle on the Sisig Tacos. For four dollars you get two generous tacos.
My Sisig tacos before eating



Here after a couple of bites opened to see the filling


Here is the Salmon Belly plate from one of the other tables where two doctors from Tracy Hospital are having lunch.
With rice, salad and a fried egg


Mom decides on the pork Lumpia which is ground pork rolled in a won ton like wrapper and deep fried.
Mom only finished half of her order



"Hey, this is pretty good"



But too many



Drinking her Sprite

I also have an order of dinuguan to go for a friend in Stockton.


From here we stop at Kandi's Pies and Pastries to pick up dessert for my Saturday Sausage Feed and for Easter Dinner.


My fellow high school classmate has been craving some dinuguan for quite awhile now. So I told him that I would pick up an order for him at Papa Urb's.
Back in South Stockton my friend Hon Harrison holding his prized dinuguan


I asked that he open it and give the sauce a taste.
Inspecting the dinuguan


Saying Hi to mom.

Now I have to drive mom back so she can make her 2:00 PM Bingo. She plays Bingo four times a week at Bayside Landing. We make it back with 15 minutes to spare.


~end for now
.

No comments:

Post a Comment