Bonnie Trafelet, Chicago Tribune
February 5, 2009
Made with bananas, food coloring, vinegar and spices, this Filipino condiment is sweeter than its American cousin and a traditional accompaniment to deep-fried foods. At Isla Pilipina (2501 W. Lawrence Ave.; 773-271-2988), owner Ray Espiritu says, "You can use it on anything. But we normally put it on our fried chicken. It also goes really well with our eggplant omelet."