Inay’s is an odd mix of the typical turo-turo cafeteria set-up—steam trays and stainless steel countertops and all—and grandma’s house.

The food is authentic Filipino. Pata (pork) is fried just right, crunchy on the outside and tender on the inside. The pinakbet (shrimp paste and mixed green beans, bitter melon, and pork) is also excellent. And there’s dinuguan, the famous pig-blood stew, which strikes an ideal balance of sweet, salt, and dull spice. The hot lunch special has a good food-to-rice ratio.

In contrast to other area Filipino restaurants, Inay’s does not engulf its food in salt, and considering how salty Filipino food can get, this is a major plus. And for the salt that remains, order a San Miguel, the national beer of the Philippines, another rarity in these parts.