Spaghetti served with hot dogs: Jollibee is 'taste of home' for Karen Tongson – KCRW

Jollibee, a Filipino fried chicken chain, is opening in downtown Los Angeles with hopes of global expansion. Photo by Laryl Garcia/KCRW
Jollibee is a chain of restaurants originating from Quezon City in the Philippines. Originally an ice cream franchise, it started adding savory food to the menu. USC Professor Karen Tongson recalls visiting Jollibee for the American-style burgers, and it wasn’t until the company opened its first stateside restaurant in Daly City, where her grandfather happened to reside, that she started exploring the menu.
“In the pantheon of fried chicken, it’s somewhat closer to Popeye’s than Kentucky Fried Chicken with its 11 herbs and spices,” says Tongson. Rounding out a Jollibee feast, or fiesta as noted on its menu, are the Jolly Spaghetti and Palabok Fiesta. The spaghetti is served with tomato sauce, hot dogs, and cheddar cheese, which Tongson likens to a military-inspired boot knocker stew. The palabok is a dish of rice noodles with a shrimp-based sauce, garnished with crushed chicharron, shrimp, and sliced boiled egg. “This is the kind of thing I remember getting as a kid for lunch at school. It’s my jam and what my mom makes when she knows I’m coming to visit,” she says.
She adds, “Jollibee is a taste of home. It’s where I’ll get food to entertain a group of friends and expose them to some sort of entry-level Filipino food.” 
The company is opening a location in downtown Los Angeles with plans to expand globally.
More from Good Food
Latest
From this Episode:
Kwame Onwuachi, Jollibee chicken and spaghetti, spices
In “My America,” chef Kwame Onwuachi describes his culinary vantage point, and pays homage to the personal recipes that shaped his life.
10 min
A sweep of the El Salvador Corridor in Koreatown displaces more than 50 street vendors, some of whom have been selling food there for over 20 years.
9 min
While digging into a chicken drumstick, USC Professor Karen Tongson discusses the cultural significance and expansion of the Jollibee franchise.
10 min
With the ongoing political and economic crisis in Sri Lanka, Diaspora Co. founder Sana Javeri Kadri steps in to donate a portion of spice sales.
10 min
In “The Nutmeg Trail,” Eleanor Ford researches the common traits of spice blends with different flavor profiles from around the world.
9 min
Chef Balo Orozco is making kombucha with rose geranium straight from a guerilla garden.
9 min

Featured
The best of what to see, hear, eat, do, and more.
Get the latest from KCRW in your inbox 3x a week.

source

About Merisa

Check Also

10 Best Recipes With Beef Broth – Insanely Good – Insanely Good Recipes

More results… More results… If you’re looking for mouthwatering ways to use up that leftover …

Leave a Reply

Your email address will not be published. Required fields are marked *