What Minda is cooking

Tender chicken simmered in soy, vinegar, garlic, and bay. The house plate — the one Minda has been making for family the longest.

Tamarind-sour broth, melting pork belly, kangkong, tomato, and radish. The kind of sour that makes you want another spoon of rice.

Crispy pork shanghai over garlic rice with chili vinegar. Crunch, heat, and a little sweetness in every bite.

Seasoned chicken lumpia, fragrant rice, and a side of chili sauce.

Tender pork mixed with vegetables, wrapped crisp, served with steamed rice and chili sauce.

A special blend of vegetables and tofu in a crisp wrapper, vinegar on the side.

Adobo chicken tucked into warm tortillas — Bay Area meeting the kitchen table.

Sweet-savory tocino, garlic fried rice, and a sunny egg. The Filipino breakfast that works any hour we are open.

Crispy lumpia (chicken or pork), garlic rice, fried egg, and a pour of adobo sauce.

Choose chicken or pork lumpia at pickup.

Homestyle Mang Inasal-style grilled chicken in calamansi and achuete, with garlic rice and atchara.

Pork cooked down with bagoong — fermented shrimp paste, rich and unapologetic. A taste of home for anyone who grew up with it.

Sweet-savory banana-ketchup sauce, sliced hot dogs, and a snowfall of cheese. The birthday-party classic, any day.

A family portion of the house adobo, ready to share. Rice on the side if you want it.

Homemade lumpia with seasoned pork or chicken, bell pepper, carrot, onion, and garlic. Beef available on request.

Choose pork, chicken, or beef at pickup.

Savory chicken adobo filling wrapped in a crisp lumpia shell. Two house signatures, one bite.

Flaky pastry, savory chicken filling. Made for sharing — or not.

A full dozen of the house chicken empanadas.

The same seasoned meat, vegetables, and spices — packed so you can fry them in your own kitchen. A Bay Area freezer staple.

A timeless Filipino classic: rice noodles in shrimp sauce, crushed chicharon, egg, and calamansi. Pair it with an inasal leg.

Stir-fried wheat noodles with vegetables and your choice of protein. The potluck dish that never comes home leftover.

Saba bananas caramelized in brown sugar, served on a stick. Street-cart joy, kitchen-table care.

Sticky rice cooked in coconut milk, finished with chocolate and latik. Dense, sweet, and meant to be cut into squares.

Steamed rice cakes topped with a square of melting cheese.

Soft, plain steamed puto — the quiet companion to savory plates.

Steamed sponge crowned with leche flan. Two merienda classics, stacked.

Minda's banana lemon cake, baked with love. Ask about whole cakes for gatherings.

Whole cake. Slice availability varies.

A full tray of the house adobo — enough for a long table. The dish we get asked to bring to every gathering.

Serves about 10–12. Order 48 hours ahead.

A celebration tray of pancit canton. Noodles for a long life — and a long guest list.

Serves about 10–12. Order 48 hours ahead.

Palabok for a crowd, finished with chicharon, egg, and calamansi on the side.

Serves about 10–12. Order 48 hours ahead.