Makati City, famous for its towering skyscrapers and the bustling business district boasts the beloved “jollijeeps”. It is tin-colored food stalls that have been serving up home-cooked meals to the working population for decades. As well as to the people like me, who live in the heart of MCBD as one of their suki or regular customer. The term “jollijeep” is a clever fusion of “jeep” and the famous Filipino fast-food chain, Jollibee. It was called “rolling store” prior. These food stalls began as simple enterprises where food servers transport their dishes to various parts of the business district using jeepneys. They would then serve the freshly cooked meals from these makeshift food trucks. In many ways, the early jollijeeps can be seen as the predecessors of today’s food trucks. Some jollijeep vendors have been in business for nearly three decades and have built loyal customer networks.
These vendors are famous for their foods’ taste, the quality, and their wallet-friendly prices. They have played an integral role in feeding most of Makati’s working population for years. Recognizing the importance of these jollijeeps in providing affordable and delicious meals to the masses, the Makati City Government stepped in to provide these enterprises with a more “permanent” home. Stalls were set up around the district, allowing them to continue their businesses. Despite this transition from mobile food trucks to stationary stalls, they are still referred to as “jollijeeps,” preserving the essence of their humble origins through their name. Furthermore, these remain staples in the lunchtime routines of many. Whether it’s construction workers in dusty boots or office employees in crisp suits, you’ll find them all lining up for a taste of what’s on the daily menu. On a personal note, here are the Jollijeeps I think you should try:
Sisig sa Rada
Sisig sa Rada isn’t just your run-of-the-mill sisig joint. From humble beginnings in a jollijeep, they have risen to fame by consistently delivering top-notch food. Located on the bustling Rada Street, this unassuming jollijeep has captured the hearts and taste buds of many, including me. What makes it stand out is the main ingredient – Maskara, or pig’s face. Now, I know this might not be everyone’s cup of tea, but trust me, it’s a game-changer. For just P80, you can indulge in a generous serving of sisig paired with steaming hot rice. The flavors are nothing short of sensational – a harmonious blend of savory, chewy, and slightly tangy goodness that’s bound to wake your taste buds. Furthermore, the queues forming by this eatery from 11 AM – 1 PM speak volumes about its popularity. As patrons patiently await their chance to have a plate of the delicious Sisig.
Lucky for me who came a little bit later, there was no line anymore and there’s still some Sisig left. However, if you come to order around Lunchtime, you might need to bring a lot more patience along with your P80. They always have bulk orders from the offices aside from those that are waiting in line. Thus, some people have to wait 15-30 minutes to get their orders. Sisig sa Rada’s family owners take pride in their craft. Over the span of two decades, they have painstakingly refined their sisig recipe, ensuring that each plate served is nothing short of a masterpiece. It’s this unwavering dedication that has firmly established their reputation and cultivated a devoted following. Including me who also fell in love with their Sisig on the first bite. I even had to take home a few orders to share with my family!
40K Porkchop
40K Porkchop Jollijeep in Carlos Palanca which is just a street away from Rada is my other favorite. Every day, they cook up an impressive 50 to 60 kilos of liempo, the star ingredient behind their coveted pork chops. The inviting aroma alone is enough to lure you in. Opening around 11:30 AM, spotting this place is easy – just follow the line of eager patrons patiently waiting for their lunch. Furthermore, their porkchops range from P50 to P100. Each order comes complete with the go-to Filipino condiments of chili toyomansi – a flavorful blend of soy sauce with calamansi and chili pepper. While the chili toyomansi adds a delightful kick, the pork chops are equally enjoyable without them. If you want to eat them the Filipino style which consists of rice, you just have to add P12 for a cup to pair with. This is definitely a must-try!
The pork chops are savory, tender, crunchy, and yes, a tad sinful. Just watch your cholesterol intake prior to this. It leaves you craving for more, often resulting in repeat visits. If you’re in the mood for some greens, they also serve a variety of vegetable dishes like Adobong Kangkong and Pinakbet. Along with other home-cooked Filipino meals. I also paired mine with Mongo just to compensate for the cholesterol intake. Just like Sisig sa Rada, 40K Porkchop Jollijeep experiences long lines from 11 AM to 1 PM. Be sure to arrive early, as their pork chop stocks tend to run out after 1 PM. So, if you ever find yourself in Makati and in the mood for a satisfying meal that won’t break the bank, head over to Carlos Palanca Street and join the ranks of devoted patrons at 40K Porkchop Jollijeep.
Recommendation
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