Of course, as with any cultural food getting its chance to shine in the United States, some dishes are going to be more mainstay and recognizable to U.S. consumers than others. These "gateway dishes" are what gets people hooked onto a cuisine. For Filipino food, Bourdain believes that dish to be sisig, a mouthwatering combination of chopped pig's head and liver (though other popular iterations can include pork cheek and pork belly) that is sauteed in vinegar and peppers and served sizzling in a skillet, usually with an egg.