mmm-yoso!!! still blogging about food after all these years. Kirk and Ed(from Yuma) are each enjoying this weekend in other states while Cathy is in California, continuing to write blog posts.
Driving to the Naval Base San Diego is different than driving to MCAS Miramar, in direction as well as the surrounding neighborhoods and their food options. Miramar is where many civilians can enter the base and watch the Blue Angels annual Airshow, afterwards perhaps stopping in at one of the many restaurants listed in the Miramar/Mira Mesa area, while the closest many civilians get to the 32nd Street Naval Base is East Village or Downtown. Many national chain restaurants are located close to that Base and it's great to find a local, family owned restaurant or coffee shop in the Barrio. 
Filipino Food & Bakery has been in the corner of this mall, at Main Street near 28th, since early 2013. It's pretty large inside and can get busy during the week. The pan de sal, a sweet, yeast-based bread as well as several other types of pan and several dessert products are baked here daily. 
More or less a typical Turo-Turo (point-point) restaurant, Filipino Food and Bakery is also typical in its food preparation-every Filipino place (restaurants and homes) where I have had a meal prepares their traditional, similar recipes just a bit differently (as I do with meatloaf).
The lumpia here (two for $1) are fresh and tasty. The crisp, thin wrapper is an excellent conduit for the mostly fresh vegetable filling. 
The plates and cutlery here are throwaways, but useful in that we always have leftovers. The above two item combination ($8) includes either garlic rice or (as above) thin rice noodles with various vegetables (pancit).
That item in the left is pork adobo. (Adobo is essentially a marinade containing vinegar, garlic, salt/soy, bay leaf and black pepper; hence the variations by different cooks) and on the right is sisig (pork cracklings or head meat or liver marinated in sour or vinegar then grilled). I've enjoyed the versions here…many times. 
This ad, aimed at Comicon visitors, appeared in late June. The brunch menu began on July 11 and still is available on Sunday. I've been most curious about one item…
This looks familiar, you say? Why, yes, a Scotch Egg, but made with longanisa, a sausage, similar to chorizo, but in the Philippines, longanisa is made with various meats and regional flavorings. This one? Garlic (and probably pork)! This version of Scotch egg is wonderful. Perhaps ube (purple yam) waffles with a piece of fried chicken along with the Eggs Boni…we enjoy the food and flavors here!
I hope you are having a good weekend.
Filipino Food & Bakery 2852 Main Street San Diego 92113 (619) 549-5665 Website Open Mon-Sat 8-8, Sun 8-5
Ube waffles? I’m there.
Yes, ube, cc! Unique and when served with the (excellent) fried chicken wings, a great little Brunch.
I enjoy this article.Scotch Egg is called “Sun meat” or “big meatballs ” in China.(Ancient Sui Dynasty) My grandfather is a traditional cook in Beijing, he always cook some meatballs at home.I want to visit this restaruant when I go back to America, it will be very interesting, Yummy ,yummy, Ning
Nice find! I think we’ll have to try it at some point.
I had no idea that this place existed. Thanks!
People eat near where they work and near where they live, TOG. I just ask to find the hidden gems.
32nd Street Naval Base isn’t exactly a destination, jack, but that Barrio Logan (as well as Logan Heights) area is really getting fixed up.