Lloyd Ligao's pork sisig, a bed of citrus soy-marinated, pan-fried pork topped with spicy bird's-eye chilis and a fried egg, is one of his most popular dishes. He serves it at his Downtown Bazaar restaurant, Pinoy Boy. Pork sisig, a traditional Filipino meal of citrus soy-marinated, pan-fried pork topped with spicy bird's-eye chilis and a fried egg, will be available at Pinoy Boy's booth at the Taste of Diversity.
It's also on the menu at the Taste of Diversity, an annual West Side food festival that celebrates the various cultures and cuisines of Buffalo residents. It will run from 11 a.m.
to 7 p.m. June 29 on Grant Street between Lafayette and Auburn avenues.
“Being the only Filipino cuisine, I feel good representing my food and my culture,” Ligao said. Pinoy Boy is one of around a dozen food vendors participating in the Taste of Diversity. Once a potluck in a church basement, the Taste of Diversity has evolved into a festival attended by around 2,000 people, where chefs of diverse cultural backgrounds share their signature recipes.
“We always suggest [to] try something you haven’t tried before,” said festival co-chair Jen Silverman-Van Treese. “You can really have anything from Thai food to pastelillos to whatever else. There’s plenty of things going around to try.
” Like other "taste of" festivals, attendees purchase $1 tickets, which they use to buy small "taste" portions or larger meals from the food vendors. Most of the vendors are people of color, immig.
