Best Plant Based Filipino Dishes Across the US

Mestiza

San Francisco, CA

“Mestiza is a plant-forward Filipino fusion restaurant in San Francisco's SoMa Filipino Cultural Heritage District, owned by hospitality veteran Deanna Sison with Chef Syl Mislang leading the kitchen. After originally opening in 2017 and closing during the pandemic, Mestiza relaunched in 2024 with a renewed focus on healthy, predominantly plant-based Filipino cuisine that challenges the perception of Filipino food as only heavy and fried. The restaurant name, meaning a woman of mixed heritage, celebrates the fusion of Filipino and California influences while Chef Mislang's Filipino-Mexican background brings additional layers to the cuisine. Mestiza's menu features innovative dishes like 13-inch sweet potato lumpia, mushroom tofu sisig, calabasa coconut curry, and purple ube gnocchi alongside traditional options like vinegary pork adobo and crispy lechon kawali. The entirely outdoor heated patio creates an intimate dining atmosphere, with murals by local artist Cheyenne Randall enhancing the cultural connection. Mestiza offers traditional kamayan feasts where groups eat communal-style with their hands from banana leaves, celebrating Filipino dining traditions. The plant-forward approach addresses health concerns prevalent in Filipino-American communities while maintaining authentic flavors. As one of the few Filipino restaurants in SoMa's designated cultural district, Mestiza plays an important role in anchoring Filipino presence downtown while introducing contemporary Filipino cuisine to San Francisco's diverse dining scene.”