Filipino dishes blend Spanish colonization influences with Southeast Asian flavors, creating a unique cuisine built on vinegar, soy sauce, and coconut milk. From tamarind-based soups to peanut stews and sizzling street food, these meals center around rice and feature bold marinades with garlic, calamansi, and shrimp paste.
I’ve found Filipino cuisine offers comfort food that’s both familiar and surprising, perfect for family gatherings.
10 Best Filipino Food & Recipes
Adobo
Chicken Adobo stands as the unofficial national dish of the Philippines.
The preparation involves marinating chicken or pork in vinegar, soy sauce, garlic, black peppercorns, and bay leaves before slow simmering until tender.
I’ve noticed the best versions get pan-fried after braising, adding crispy edges while keeping the meat juicy.
The savory-tangy balance makes it perfect with rice. Similar flavor profiles are also found in Vietnamese food, and the World Health Organization notes that fermented foods like vinegar offer digestive benefits.
Sinigang
Sinigang is a sour tamarind soup that rivals Vietnam’s Pho, Thailand’s Tom Yum, and taiwan restaurants‘ signature soups in comfort.
The broth combines tamarind with chunky vegetables like:
- Daikon radish
- Okra
- Water spinach
- Tomatoes
Pork is the most popular protein choice. I’ve found it works perfectly after eating oily Filipino food, as the sour broth cuts through richness.
The soup stays hearty with filling portions, and studies show tamarind contains antioxidants that support immune health.
Kare-Kare
Kare-Kare isn’t curry despite the name. It’s an oxtail stew with rich peanut sauce.
The dish requires long cooking time to tenderize the meat, combined with vegetables like string beans, bok choy, and banana blossom in thick peanut butter sauce.
I always serve it with bagoong (shrimp paste) on the side, which adds salty contrast to the savory-sweet profile.
This nose-to-tail preparation from Pampanga takes patience but delivers incredible depth, making it worth the effort for special meals, much like authentic Peruvian Dishes require careful preparation.
Pancit
Pancit Bihon features thin rice noodles stir-fried with sautéed onions, garlic, soy sauce, chicken, and mixed vegetables. Similar to Chinese Chow Mein.
I prefer it good and saucy rather than dry, with fish sauce adding extra depth.
Filipinos serve pancit at birthdays and celebrations as it symbolizes long life.
The quick cooking method makes it practical for feeding crowds, and the Chinese influence shows how Filipino cuisine absorbed neighboring food cultures over centuries.
Sisig
Sisig showcases nose-to-tail cooking using pig head, ears, and snout marinated in vinegar and soy sauce before being fried with sautéed onions.
The dish arrives sizzling on a cast iron plate, often topped with calamansi and chili peppers.
I’ve found it pairs perfectly with cold beer, which is why it’s become the Philippines’ most common appetizer.
Originally from Pampanga and Angeles City, sisig demonstrates ethical, waste-free cooking that transforms overlooked cuts into something delicious.
Lechon
Lechon involves spit-roasting an entire stuffed pig slowly over coals until the skin turns perfectly crispy.
This celebration centerpiece appears at Christmas and special occasions throughout the Philippines.
Anthony Bourdain famously called Cebu’s lechon the “best pig, ever” after tasting it.
I’ve watched preparations take hours, but the crackling exterior and juicy interior make it worth the wait.
According to the Food and Agriculture Organization, pork remains one of the world’s most consumed proteins.
Bibingka
Bibingka is a rice cake made from rice flour, egg, coconut milk, and butter, wrapped in banana leaves and baked.
I’ve bought it hot from vendors outside church Mass services during the Christmas season in December.
It’s traditionally topped with salted duck egg and served alongside Puto Bumbong (sweetened sticky rice).
The warm texture and subtle sweetness make it perfect for festive gatherings.
This holiday specialty shows how Filipino food traditions intertwine with religious celebrations throughout the year.
Halo-Halo
Halo-Halo translates to “mix mix,” describing this dessert of shaved ice and milk layered with local fruits and sweetened beans.
Ingredients include:
- Macapuno coconut
- Saba banana
- Kamote sweet potato
- Sweet corn
- Jackfruit
- Pastillas milk candies
The best versions come topped with Leche flan (similar to cream caramel) made from condensed milk and egg yolks.
I enjoy trying to identify each ingredient while mixing everything together.
This cooling treat offers perfect refreshment during hot weather, with its colorful presentation making it Instagram-worthy.
Lumpia
Lumpiang Shanghai (Filipino spring rolls) use pork mince and vegetables wrapped in spring roll wrappers then deep-fried until golden brown.
I’ve noticed these disappear quickly at parties. They’re the first thing guests grab.
The crispy exterior pairs with sweet and sour sauce or plain ketchup for dipping.
Fresh Lumpia offers a non-fried variation with different fillings.
Studies indicate controlled portion sizes of fried foods can fit balanced diets, making these occasional treats reasonable for celebrations and gatherings.
Bicol Express
Bicol Express comes from the Bicol region, famous for its chili obsession.
This fiery stew features lean pork fried with garlic, ginger, and shrimp paste, then boiled tender in coconut milk and cream with lots of chillies.
The dish supposedly got named after the train running between Bicol and Manila.
I find it addictive despite the heat. The coconut milk balances the spice perfectly.
Bicolanos make the best version since they understand chili heat levels.
According to Harvard Health, capsaicin in chili peppers may boost metabolism.
