Food in Philippines

Must try Filipino dishes

Wondering what food in the Philippines to try? This guide covers 20 must-try dishes that highlight the best of Filipino cuisine, from lechon to halo-halo.

Several filipino foods and food practices

• Filipino cuisine features a rich blend of flavors from various cultures, with staples like rice and dishes that highlight salty, sweet, and sour tastes.
• Lechon and adobo are celebrated dishes that represent the essence of Filipino cooking, with lechon as a festive centerpiece and adobo as the national dish renowned for its versatility.
• Traditional practices like kamayan (eating with hands) and diverse dishes such as sinigang, kare-kare, and halo-halo reflect the communal and innovative nature of Filipino food culture.

The essence of Filipino cuisine

The rich tapestry of flavors and cooking practices in Filipino food is the product of influences from over a hundred distinct ethnolinguistic groups such as the Ilocano, Visayan, and Kapampangan. This dynamic culinary landscape was Diversified with the arrival of Spanish and American colonizers who introduced ingredients like tomatoes, potatoes, along with convenient items such as Spam and corned beef. Prior to these cultural infusions, trade interactions primarily with China had already left an indelible mark on Filipino cuisine by incorporating elements like soy sauce and noodles.

Filipino dishes are characterized by their harmony of salty, sweet, sour notes complemented by aromatic spices including bay leaves, black pepper chili peppers garlic ginger tamarind. These distinctive combinations create a robust flavor profile that’s simultaneously comforting inviting Rice serves as a foundational element within meals symbolizing abundance often accompanies intensely flavorful companions creating singularly unforgettable experiences when it comes to food.

Eating habits within the Philippines reflect deeply ingrained communal family values, particularly through kamayan or eating using one’s hands practice, which underscores collective essence dining experience. The ingenuity Filipinos shown adapting to various periods of shortage and adversity shines their approach to food preparation transforming beyond mere sustenance into vibrant expression life itself.

Every morsel encapsulates more than just gustatory pleasure. Delving deeper each bite offers insight heritage culture which have together forged soulful vivid identity.

Lechon is the ultimate celebration dish

Lechon holds the crown in Filipino festive feasts, symbolizing a culinary focal point that unites family and friends. The making of lechon is itself a celebratory ritual, signifying pivotal moments or familial festivities. A whole pig spins on a spit over an open flame for several hours, typically between four to five, allowing it to achieve succulent meat beneath an exterior of perfectly crisped skin.

Every region presents its version of lechon with distinct flavorsome variations: Luzon prefers modest seasoning using just salt and pepper while Cebu’s rendition boasts a richly spiced profile enveloping the pork in delectable tastes. No matter which regional style one savors, Mang Tomas All-Purpose Sauce—a robust and zesty companion—often accompanies the dish to amplify its palatability.

Celebrated for producing some of the Philippines’ finest lechons, recognized as gastronomical delights by both locals and visitors alike. Cebu stands out as top-tier among connoisseurs. Lechon transcends mere cuisine—it embodies cultural tradition at every large-scale celebration or intimate gathering, showcasing the essence and craftsmanship inherent in Filipino cooking practices.

Adobo is the national dish

The acclaimed national dish of the Philippines, adobo stands as a testament to Filipino culinary tradition. Crafted with key components such as soy sauce, vinegar — often coconut, cane or rice based — garlic, bay leaves and black pepper merge to form an authentically savory and tangy taste that is emblematic of Filipino cuisine. Chicken adobo’s adaptability is noteworthy. It can be prepared with diverse proteins like pork, beef or seafood to chicken.

Vinegar acts not only as a cornerstone flavor for this iconic dish, but also serves as a preservative element. While historically cooked in clay pots known colloquially as palayok, contemporary practices frequently involve metal cookware instead. Through slow simmering over gentle heat for extended periods, the unique flavors within are given ample time to combine and deepen.

Regional interpretations lend various distinctivenesses to adobo’s profile. In some places, creamy coconut milk transforms it into Adobo sa gata, while others introduce turmeric creating ‘adobong dilaw’, accentuating both appearance and palate diversity of the staple meal. Such regional twists underscore its capacity for customization according to local tastes while preserving its heartening charm.

The defining sourness stemming from vinegar coupled with profound marinade absorption sets apart each serving of adobo, particularly when paired alongside classic steamed rice or aromatic garlic fried rice—the perfect complementaries highlighting Philippine cooking’s harmonious balance between simple yet richly layered gastronomic experiences.

Sinigang si a comforting sour soup

Sinigang, a cherished staple of Filipino cuisine, is renowned for its sour yet soothing taste. This classic soup dish can be crafted with an array of proteins including pork, fish, shrimp or beef and incorporates a variety of vegetables like tomatoes, eggplant, radish and long beans. The distinctive sour flavor that defines sinigang stems from its tamarind-based broth, which offers a rejuvenating zest.

Typically featuring cuts such as pork belly or ribs among the protein choices in sinigang are complemented by veggies like taro root and water spinach alongside eggplant. This mix infuses the dish with layered flavors. The richly flavored stock coupled with these vegetables turns sinigang into a filling repast widely favored during damp weather periods while pairing it with calamansi or lemon juice sharpens its already piquant edge.

Warmth radiates from every serving of hot sinigang - ideal for comfort-seeking souls on chilly days. Its combination plateaus: tangy broth cradles savory meat pieces opposite fresh produce creates an exquisite gustatory balance indicative of Filipino culinary tradition’s essence—sinigang isn’t simply food but also heartwarming nourishment for both palate and spirit alike.

Kare-kare is a peanut stew delight

A celebrated staple of Filipino cuisine, kare-kare is a sumptuous oxtail stew distinguished by its indulgent peanut sauce. This creamy sauce imparts a unique flavor that makes the dish stand out among other varieties of stews. Infused with color and diverse textures, this traditional meal often incorporates an assortment of vegetables such as eggplant, string beans, and banana blossoms.

While there are various claims about kare-kare’s etymology, some believe it may trace back to “curry” from Tamil language due to its thick savory sauce reminiscent of curry’s texture. Integral to achieving its signature depth is ground roasted rice which serves as a thickener enhancing both richness and complexity in taste. At celebratory events like fiestas in the Philippines, one can expect kare-kare served piping hot alongside bagoong—a fermented shrimp paste—providing delightful contrast through its sharp salty-savory kick against the mellow sweetness and nuttiness inherent in the stew.

Embodying more than mere sustenance, kare-kare represents an emblematic fusion borne out of Filipino culinary innovation reflecting their layered cultural tapestry. Whether savored within convivial festival atmospheres or amid intimate family dining settings, partaking in this flavorsome dish offers individuals a gastronomic journey into Philippine culture’s varied palates.

Pancit are celebratory noodles

Pancit stands as a vital Filipino culinary tradition, symbolizing longevity and wellness, commonly served during festive events and significant gatherings. Each type of Pancit presents a distinctive flavor profile and texture that contributes to its uniqueness. For example, Pancit Habhab is typically enjoyed on banana leaves with tender miki noodles adorned with pork and vegetables.

On the comforting spectrum lies Pancit Langlang with similar miki noodles embraced by warming broth well-suited for cooler climates. In contrast, the robust dish known as Pancit Lomi boasts thick egg noodles swimming in dense broth accompanied by assorted proteins for an indulgent meal.

Diverging from these is Pancit Malabon, which spotlights seafood amidst sturdy rice-flour noodles that are infused with the essence of shrimp juice and fish sauce to deliver depth in taste.

The diversity continues within regional specialties such as Bicol’s smoky flavored Pancit Bato featuring hearty sun-dried noodles or Cagayan’s savory Egg Noodles topped liberally with minced beef and pig liver famed as Batil Patong reflects each locale’s story through panciture varieties. Thus embodying not merely culinary delight but also providing insight into Philippines’ vibrant cultural fabric.

Halo-halo is a popular dessert

“Halo-halo,” which translates to “mix mix” in Tagalog, is a captivating Filipino dessert known for its fusion of various ingredients into an enticing and cooling indulgence. Key elements of halo-halo encompass shaved ice and leche flan, accompanied by sweetened bean paste, milk, jelly, jams, shredded coconut, and fresh fruit pieces. Skillfully stacked within a tall glass container, the assorted components are visually appealing due to their vibrant layers.

Distinctive layering underneath the ice makes halo-halo distinct from its Japanese precursor while offering both aesthetic pleasure and delicious taste profiles. It often includes additional toppings such as crispy puffed rice that contribute varying textures to create a perfect blend of crunchy sensations with smooth creaminess in every spoonful. The Philippine version of leche flan boasts deeper richness compared to Mexican versions since it incorporates an increased quantity of egg yolks thus contributing velvety custard layers into this diverse treat.

Customarily savored during festive gatherings and family occasions, halo-halo bears immense cultural value reflecting the Filipino way of life. The intricate combination found within each serving renders this dessert not only irresistible but also emblematic. Thereby solidifying its place as a delightful conclusion following any communal feast or mealtime experience.

Lumpia are Filipino spring rolls

The Filipino take on spring rolls, known as lumpia, comes in both fresh and fried varieties. Lumpiang sariwa, or fresh lumpia, consists of pork mixed with an assortment of vegetables such as cabbage, onions, and carrots all neatly bundled within a soft wrapper resembling a crepe. The essential components for crafting these delicate wrappers are flour and water to form a thin sheath enveloping the savory insides.

Another well-loved variant is the deep-fried Lumpia Shanghai which features minced pork amalgamated with various vegetables encased in slender crepes that when fried turn golden brown and crisp. These delightful rolls are typically accompanied by sweet-sour sauce serving as a dipping condiment that enhances their flavor profile with its tanginess against the rich stuffing. Unique in size and shape compared to traditional Chinese spring rolls due to their thinner elongated wrappers — this attribute lends them distinctive crunch along with aesthetic appeal.

As integral parts of festive spreads at Filipino social events from parties to holidays alike, whether enjoyed as light snacks before meals or featured more prominently among entrées, lumpia is emblematic of Filipino culinary creativity’s capacity for fusion through taste elements across multiple textures.

Bibingka is a sweet rice cake

During the Christmas season in the Philippines, bibingka emerges as a cherished rice cake enjoyed for its chewy consistency. Cooked in an earthen pot lined with banana leaves and cooked over charcoal, it acquires distinctive flavor notes and texture that set it apart from other cakes. Known variations like ‘biko’ and ‘cassava bibingka’ exist, but the notably moist ‘bibingkang malagkit’ stands out.

A diverse array of toppings such as salted duck eggs, grated coconut, buttery slices, granulated sugar, and savory cheese are commonly used to enhance bibingka’s appeal by providing contrasting tastes and textures. The preparation process involves soaking glutinous rice overnight before fermenting it. This is then pulverized into a fine batter which bakes into an indulgently soft yet satisfyingly chewy treat.

Bibingka signifies more than just seasonal fare—it embodies Filipino festive culture while showcasing their deep-rooted gastronomic heritage. It serves up not just flavors, but also embraces the convivial spirit of Yuletide, whether savored at bustling holiday markets or within intimate family celebrations.

Balut is a unique street food

Balut is a unique Filipino street food that often polarizes opinions due to its unconventional nature. It is a boiled fertilized duck egg with a developing fetus, offering a rich and unique culinary experience. To eat balut, you crack open the eggshell, sip the savory liquids, add seasonings such as salt or vinegar, and enjoy the contents.

In the Philippines, balut is often enjoyed with a mixture of chili, garlic, and vinegar, enhancing its flavor. Variations in countries like Vietnam feature different incubation times, resulting in slight differences in taste and texture. Despite its polarizing nature, balut is recognized as a national food of the Philippines, reflecting the country’s adventurous and resourceful culinary spirit.

Balut is more than just a street food; it is a cultural experience that challenges the palate and offers a glimpse into the diverse and daring world of Filipino cuisine. Whether you are a seasoned foodie or a curious traveler, trying Bali is an adventure worth undertaking.

Sisig is a sizzling pork dish

Renowned for its sizzling character and full-bodied taste, sisig is a staple Filipino dish highly sought after.

This culinary delight is traditionally crafted from finely chopped elements of pork head including liver, securing a spot as the go-to accompaniment with alcoholic beverages within Filipino traditions.

The ensemble of common ingredients comprises chicken liver, pork ears, pork cheeks, onions,chili peppers and occasionally mayonnaise. These components contribute to the dish’s rich layers and multifaceted flavors.

In preparing sausage, the initial steps are to boil then grill parts of pork prior to seasoning them thoroughly with vinegar and lime or lemon juice. These techniques not only intensify its overall flavor, but also give it an unmistakable sour zest. Customarily presented on a hot cast iron plate, sisig captivates by keeping warm while enhancing both taste and visual appeal through its dynamic service style.

Sisig transcends ordinary cuisine into an immersive gustatory encounter that merges auditory excitement from the sizzle with opulent tastes derived from carefully selected swine cuts. Embraced equally as either main food or casual pub food accompaniment, this exquisite creation celebrates both innovation and artistry in Filipino gastronomy.

Pinakbet is a vegetable medley

Pinakbet is a traditional Filipino vegetable stew, hailing from the northern parts of the Philippines, specifically in Ilocos. This robust dish primarily features an assortment of vegetables such as eggplant, bitter melon, squash, and green beans that combine to form a visually appealing and healthy fare. The addition of fermented fish paste or shrimp paste infuses the vegetables with an intense savory flavor and adds depth to this umami-laden entree.

The cooking process for pinakbet involves initially incorporating firmer vegetables like squash into your pot. Adding those that cook more rapidly subsequently ensures even doneness throughout. By following this sequence in preparation, each type of produce retains its unique texture and distinct taste profile. For extra richness and flavor within the meal optional ingredients such as pork belly can be integrated.

An homage to Filipino agricultural wealth is embodied by pinakbet—it’s a manifestation both of fertile lands’ varied yields as well as local culinary innovation at its finest—emphasizing fresh produce utilization through Philippine food traditions. Whether served alongside other courses or standing alone proudly on one’s plate, it delivers a slice straight from vibrant legacies tied closely to native dishes based around verdant garden bounty.

Chicken inasal is grilled goodness

Originating from Bacolod, chicken inasal is a beloved street food distinguished by its special marination and barbecuing method.

The preparation involves the chicken being soaked in calamansi juice, pepper, coconut vinegar and annatto. This particular marinade serves not only to soften the meat, but also to permeate it with a zesty, mildly fiery flavor.

In terms of taste profiles, Bacolod’s version of this dish boasts a notably tart essence. In contrast, Iloilo variants might exhibit a sweeter palate. It is customarily plated on skewers made of bamboo accompanied by rice and dipped in calamansi-infused vinegar for an invigorating twist that complements the savory grilled poultry. The significance of chicken inasal was formally recognized when it was declared an essential local cultural property within Bacolod during November 2022 – underscoring its profound cultural value.

More than just barbecue fare, Chicken inasal stands as an emblematic testament to the rich culinary heritage embodied by Bacolod and Western Visayas at large. It can be savored whether on-the-go or seated as part of a main meal offering up flavors indicative of the Philippine archipelago’s extensive gustatory delights.

Bicol express is a spicy pork stew

Originating from the culinary traditions of Bicolano, Bicol Express is recognized for its fiery pork stew composition.

Its inception dates back to a 1970s gastronomic contest where Cely Kalaw introduced this dish, and it was subsequently named in homage to the railway service known as Bicol Express.

Integral components constituting bicol express are pork with a high fat content, rich coconut milk, savory shrimp paste, aromatic garlic, crisp onion, zesty ginger and notably, there is no question about it, piquant chili peppers. Such ingredients amalgamate to forge an intensely flavorful concoction that is both creamy and heat-inducing.

The customary cooking technique commences by sautéing garlic, onion, and ginger. Following this fragrant base construction, pork enters the mix alongside coconut milk and chilies simmered into unity. This process coaxes out a thickened spicy stew synonymous with comfort yet thrilling on the palate. As custom dictates within Filipino dining practice, rice serves as an accompanying staple when savoring hot servings of Bicol Express.

Over time, adaptions have surfaced including variants featuring seafood or catering to vegetarian palates which illustrates not only the versatility but also the attraction towards Bicol express—aptly reflecting audacious flavors distinctive of regional fare. To creative flair emblematic of kitchens hailing from bicolor territories.

Kinilaw is the Filipino ceviche

In the tradition of Filipino cuisine, kinilaw presents a dish reminiscent of ceviche, utilizing raw fish that is cured in vinegar and enhanced with calamansi juice. The vinegar’s acidity modifies the texture of the fish protein to simulate cooking while preserving its inherent freshness. Selecting prime quality fish is essential for preparing kinilaw. Popular varieties include yellowfin tuna, labahita (surgeonfish), or bangus (milkfish).

To achieve its best flavor and consistency, it’s advisable to refrigerate kinilaw for a minimum duration of 30 minutes prior to consumption but not exceeding three hours so as not to “overcook” it in acid. Kinilaw provides either an invigorating starter or can be savored as a main dish, delivering an exhilarating tangy experience that enhances the diverse palette characteristic of Filipino culinary traditions.

As a vibrant embodiment of Filipinos’ preference for bold and fresh tastes, kinilaw stands out as an iconic seafood delight worth exploring by those who appreciate maritime flavors.

Dinuguan is a savory blood stew

Dinuguan, popularly known as “chocolate meat,” is a flavorful Filipino stew that incorporates pork blood and entrails. The distinct taste of this robust dish stems from the blend of spices, pork elements, and pig’s blood used in its preparation. To enhance the complexity and spiciness of dinuguan’s broth, ingredients like garlic, onions, and finger chilis are utilized.

The cooking process for dinuguan carefully involves simmering various cuts of pork along with parts like liver and snout to prevent the blood from clotting. Seasoned liberally with vinegar, garlic, and chiles for that characteristic tangy kick complementing its spice profile. It is customary to enjoy dinuguan paired with white rice or puto—a traditional Filipino steamed rice cake—which helps temper the stew’s intensity.

As an emblematic representation born out of necessity during colonial times by impoverished chefs at workstations across kitchens embodying their creativity through limited resources within reach: Dinuguan stands proudly today symbolizing resilience inherent in Filipinos while offering palates worldwide something genuinely original reflecting rich cultural culinary history found deep within Philippine food lore—an adventurously satisfying comfort cuisine suitable for those eager on epicurean ventures exploring beyond ordinary flavors familiarized commonly elsewhere.

Taho is a sweet soy dessert and snack

Taho, a cherished street food from the Philippines, is composed of supple silken tofu topped with sago pearls and drenched in arnibal—a syrup concocted from caramelized sugar. The luscious sweetness of the syrup perfectly complements the tender tofu and chewy pearls, presenting an exquisite mix of flavors and textures. Typically served piping hot, taho offers both comfort and gratification to those who partake.

It’s not uncommon to hear vendors traversing Philippine streets calling out “taho” as they peddle this snack that resonates deeply with local sentimentality. With its pocket-friendly price under 50 pesos, Taho has secured its place as a beloved indulgence for Filipinos across all generations.

As either a morning delight or an afternoon pick-me-up, partaking in Taho provides more than just nourishment. It immerses one into the very essence of Filipino street food tradition while celebrating life’s simple pleasures.

Arroz caldo is a hearty rice porridge

Arroz caldo is a beloved rice porridge that’s particularly favored for breakfast during chilly or drizzly conditions. This nourishing concoction stands out due to its use of sticky rice, creating a more substantial and velvety consistency. Its distinctive yellow hue predominantly comes from safflower strands, known in the local vernacular as kasubha.

This dish is seasoned with calamansi juice or fish sauce to elevate its otherwise subtle taste profile by infusing it with a savory zestiness. Arroz caldo can be customized through various iterations that may feature different cuts of chicken or include hard-boiled eggs, contributing both diversity in texture and additional protein content. Garnishes like fresh citrus segments, chopped green onions, boiled eggs, and crunchy golden-brown minced garlic are popular choices that enhance arroz caldo’s flavor while also providing an appealing visual contrast.

As much as it is sustenance on a plate, arroz caldo carries the essence of Filipino cuisine—a soul-soothing ensemble embodying comfort and nurturing energy. It’s embraced not only at daybreak but also serves as a soothing evening meal. Throughout every spoonful flows the endearing tastes synonymous with culinary care found across the Philippines.

A Filipino barbecue are charcoal-grilled skewers

Beloved as a street food staple, the Filipino barbecue is renowned for its savory and smoky essence. It’s often prepared from pork cuts like shoulder, butt, or belly that are threaded onto skewers after being soaked in a flavor-infusing marinade of garlic, chiles, soy sauce, citrus fruits—and occasionally even lemon-lime soda—both tenderizing the meat and enriching it with deep flavors.

As these marinated skewers kiss the heat of wood charcoal grills, they take on an unmistakable smoke-infused savoriness. The remaining marinade isn’t wasted. Instead it serves as a glaze during grilling to form a sweetly caramelized outer layer that Accentuates the taste of the barbecued meat. To achieve optimum succulence and safety standards alike over medium-high heat takes approximately eight minutes.

An essential highlight at festivities such as communal gatherings and special occasions alike includes this delectable dish commonly partnered with traditional spicy-sour vinegar spiced up with garlic along with salt-and-pepper seasoning variants—or alternately alongside atchara—a sugary Pinoy pickle made to offset rich meats’ savoriness—with both reflecting Filipinos’ affinity toward sociable feasting experiences coupled conspicuously by dishes defined through their robust smokey seasonings.

Ube halaya is purple yam jam

Ube halaya is a scrumptious sweet treat crafted from mashed purple yam, with the inclusion of creamy coconut milk and lusciously sweetened condensed milk to create an exquisite taste. To achieve its decadently smooth texture, butter along with evaporated milk are blended into the mix. Vigilant stirring during cooking is crucial in preventing any scorching while ensuring that ube halaya reaches its desired thickness.

For those looking to intensify both the hue and aroma of this dessert, minimal amounts of ube extract can be added. Caution must be taken not to diminish the purple yam’s natural flavor profile. Ubiquitously found either as a standalone midday delight or woven through various cakes and pastries, it imparts an eye-catching flair to Filipino desserts.

When preserved appropriately—refrigerated for up to three days or frozen for a maximum span of one month, ube halaya sustains its alluring deep purple shade alongside its heavenly taste. This makes it not just visually appealing, but also offers a pleasantly sumptuous finale when served amongst traditional or contemporary offerings at Filipino dining occasions.

Adeventures in Filipino cooking

Exploring the diverse and flavorful world of Filipino cuisine is like embarking on a culinary adventure that spans centuries of history and cultural influences. From the iconic lechon and the comforting sinigang to the celebratory pancit and the vibrant halo-halo, each dish tells a story of the Philippines’ rich heritage and the resourcefulness of its people. These 20 must-try dishes offer a glimpse into the heart and soul of Filipino food, showcasing the unique flavors, ingredients, and cooking techniques that make this cuisine truly special.

As you savor these dishes, you’ll experience the warmth and hospitality that are hallmarks of Filipino culture. Whether you’re a seasoned foodie or a curious traveler, trying these traditional Filipino foods will not only delight your taste buds, but also deepen your appreciation for the rich culinary traditions of the Philippines. So go ahead, take a bite, and let the flavors of the Philippines transport you to a world of culinary wonders.

Adobo is the national dish of the Philippines, celebrated for its savory and tangy flavors from soy sauce, vinegar, and garlic. It’s a dish that truly represents Filipino cuisine! Filipino adobo typically features soy sauce, vinegar, garlic, bay leaves, and black pepper, with vinegar being the star ingredient. Whether you use coconut or rice vinegar, it adds that signature tang!

Lechon is prepared by roasting a whole pig on a spit for about 4-5 hours, which creates that delicious, juicy meat and crispy skin we all love. Seasoned with a mix of spices and often enjoyed with Mang Tomas sauce, it’s a true treat!

The main flavor profile of sinigang is a deliciously sour taste from its tamarind base, balanced by savory meat and fresh vegetables. It’s that tangy kick that makes this dish so memorable!

Ube halaya holds an important place in Filipino cuisine, recognized not only for its striking purple color and velvety consistency, but also as a representation of the Philippines’ profound gastronomic legacy. This cherished sweet plays a key role in elevating numerous confections, securing its position as an essential component of both festive occasions and regular snack times.