At Salo Salo, we only have a few items on our menu for a reason. This allows us to focus on the quality of each dish.

We make our own stocks, broths and sauces in house and cook mostly using the low and slow methods. We marinate the chicken for our adobo and pancit for 8+ hours and cook on low heat.

For our Sinigang (Sour tamarind soup) we use real tamarind or sampalok and wild caught shrimp. For our Kare Kare, we grind and roast the peanuts and use a homemade roux to thicken the sauce.

We try our best to use traditional methods and carefully source our ingredients from local farmer's markets.