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Best dishes countdown #51: Pulled bulgogi jackfruit from LolaRosa's

Meaty bulgogi without the meat

Meaty bulgogi without the meat

Like tofu, jackfruit takes on the flavors it is allowed to absorb. But unlike tofu, jackfruit can be a dead ringer for meat, falling away in fat, appealing shreds like pulled pork or beef. Barbecue masters use it to placate vegetarians. At LolaRosa's, the tropical fruit becomes a doppleganger for bulgogi, adobo, or any of the powerful Filipino fusion recipes they choose to apply to it. 

The LolaRosa's crew, who I liken to a multi-headed monster because their entire family of about a dozen or more people make up the staff, say that most people mistake it for flesh.  

"If we set the chicken next to the jackfruit, people are always wondering which is which." 

However, I say that it's even better than chicken. While it takes on the flavor of its bedfellows, it also has a singular sweet tang that really doesn't "taste like chicken." If chicken tasted like jackfruit, it would be a compliment to that ubiquitous bird. 

LolaRosa's

Watch for them at Cook St. Paul pop-ups, The Bedlam Theatre, and their upcoming brick-and-mortar (location TBD) in 2016. 

lolarosasmn.com

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