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."
Bonnie Trafelet, Chicago Tribune
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