National City, a suburb along the coast, is home to one of the largest Filipino communities in the United States. If I had to choose one cuisine to be the next big thing, it’d be Filipino food. It combines the best of Asian flavors with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar—techniques that are miraculous when applied to tropical Asian ingredients. To cater to the community, fresh fish at Seafood City is flown in from every corner of Southeast Asia. Once you pick out your fish, head over to the fillet station and let the crew take care of the rest. They will even cook it for you! Everything they create at Tita’s Kitchenette is exquisite (I could eat here once a week). The sweet potato-shrimp fritters are as good as any I’ve tasted outside of the Philippines, the dinaguan and the sisig are insanely good but the grilled meats are not to be missed: huge skewers of chicken and pork that are marinated in a soy-lemon-pineapple bath before their trial by fire.