Looking for Filipino comfort food with L.A. sensibility? Look no further than Tatang in North Hollywood on Oxnard and Vineland, and we’re visiting for today’s episode of “Eat Live Love San Fernando Valley.”

First, I caught up with owner and chef JR Martin to talk about the story of Tatang. The name comes from a loosely translated Tagalog word meaning “father, grandfather, head of household, etc.” It’s a term of endearment for a patriarch of a family.

This isn’t your average Filipino restaurant. For the most part, they make their food from scratch to order. Everything has a unique, fresh take to it.

A lot of traditional Filipino food is made to sit out for a long time and keep its flavor, but Tatang has implemented European, French, and American culinary preparation techniques that give the food a bit more of an L.A. sensibility regarding the execution, flavors, and styles.

“There are truly some unique and delicious flavors here you won’t find anywhere else.”

Today I was lucky enough to try the Pulutan Gigante, a traditional Filipino feast. The crispy pata is a three-pound pork shank that’s roasted then deep fried. It’s served with peanut gravy and steamed veggies. Their sisig is made with organic chicken instead of pork. They grind it up, get it very crisp in a pan, then add chopped onion, poached chicken thighs, and an organic poached egg. It’s finished off by a house-blended vinegar and a Filipino lime called calamansi.

At 3:23 in the video above, I begin my Pulutan Gigante feast that’s actually meant to serve seven. The sisig, crispy pata, and garlic fried rice are just a few of the highlights. There are some truly unique flavors here, including the calamansi (kind of a cross between a lime and a mandarin orange), which adds a perfect balance to the chicken sisig with the runny fried egg.

If you know of another great local eatery around the San Fernando Valley I should visit, let me know! If you have any other questions for me, don’t hesitate to reach out via phone or email.