In the heart of San Francisco, The Sarap Shop is making waves with bold flavors and an even bolder mission. What started as a food truck dream has grown into a culinary movement blending Filipino tradition with modern innovation. California Live’s Jobeth Devera is in the kitchen learning how to make their vegan Silky Coconut Nightshade Adobo (recipe below). The shop is more than a restaurant; it’s a community hub rooted in representation, family, and first-gen pride.

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Salt the cut eggplant generously and place in a colander for 20–30 minutes. This draws out bitterness and helps firm up the texture. Rinse well and pat dry. Set aside.

In a small nonstick or stain

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