Filipino food often exists in the shadow of its Southeast Asian neighbors, like Thailand and Vietnam, but to overlook it would be a significant culinary mistake. For centuries, Pinoy cuisine has captivated food lovers with incredible flavors, a testament to the Philippines’ rich multicultural history. From crispy lumpia spring rolls to the sweet indulgence of leche flan, almost every dish reveals influences from Chinese, Spanish, and indigenous traditions, creating a unique and unforgettable gastronomic experience.
1. Lumpia
Influence: Chinese
Lumpia are the quintessential Filipino spring rolls, a delightful crispy snack or appetizer. These are deep-fried to golden perfection and filled with a savory mixture of ground meat, typically pork or beef, combined with finely chopped vegetables like carrots, onions, and sometimes shrimp. The result is a satisfyingly crunchy exterior giving way to a flavorful and juicy filling, often served with a sweet and sour dipping sauce.
2. Pancit
Influence: Chinese
Pancit, in its various forms, is a staple Filipino noodle dish, showcasing Chinese culinary influence. The term “pancit” itself comes from the Hokkien phrase ‘pian e sit,’ meaning ‘something conveniently cooked,’ perfectly describing its versatility and ease of preparation. These noodles can be stir-fried with an endless variety of meats – chicken, pork, shrimp – and vegetables, such as cabbage, carrots, and bell peppers. Different types of noodles, from thin bihon (rice noodles) to thicker canton (wheat noodles), offer diverse textures and flavors, making pancit a truly customizable and beloved dish.
3. Chicken Adobo
Influence: Spanish
Perhaps the most internationally recognized of Filipino Food Dishes, Chicken Adobo is a flavorful and aromatic dish deeply rooted in Spanish culinary techniques. Its signature taste comes from a slow braising process in a marinade of vinegar, soy sauce, crushed garlic, and black peppercorns. This combination creates a tangy, savory, and slightly salty flavor profile that is incredibly addictive. Chicken adobo is a comforting and versatile dish, often served with steamed rice to soak up the delicious sauce.
4. Leche Flan
Influence: Spanish
For a sweet ending, Leche Flan is a must-try Filipino dessert with Spanish origins. Meaning ‘milk flan’ in Spanish, this rich custard dessert is similar to crème caramel. It features a smooth, creamy, and delicate custard base made from milk, eggs, and sugar, topped with a layer of soft, golden caramel. The contrast between the sweet caramel and the velvety custard makes leche flan a truly decadent and satisfying treat.
5. Kare-Kare
Influence: Native
Kare-Kare stands out as a uniquely Filipino stew with pre-colonial roots, showcasing the ingenuity of native cuisine. This rich and hearty stew is characterized by its thick, savory peanut sauce, made from ground roasted peanuts or peanut butter. Traditionally, kare-kare includes oxtail as the main meat, along with a medley of vegetables like eggplant, string beans, and bok choy. The result is a deeply flavorful and comforting dish, often considered a quintessential Filipino comfort food.
6. Sisig
Influence: Spanish
Sisig is a sizzling and spicy Filipino dish that’s a true testament to the resourceful nature of Pinoy cooking, also influenced by Spanish flavors. Typically made from parts of a pig’s head – jowls, ears, and cheeks – sisig is finely chopped and marinated in vinegar, soy sauce, calamansi juice (a Filipino lime), and chili peppers, giving it a distinctive tangy and spicy kick. Often served sizzling hot on a metal plate, sisig is a popular appetizer or main dish, and a perfect example of how Filipinos transform humble ingredients into culinary delights.
7. Chicharon
Influence: Spanish
Chicharon, or crispy fried pork rinds, is a beloved snack and ingredient in Filipino cuisine, sharing its heritage with Spain and Latin America. These incredibly crunchy and airy snacks are made from deep-frying pork skin until it puffs up and becomes golden brown and crispy. While pork chicharon is the most common, variations using chicken, beef, or mutton also exist. Filipinos often enjoy chicharon as a standalone snack, especially paired with beer, or as a crunchy topping for other dishes.
8. Sinigang
Influence: Native
Sinigang is a distinctly sour and savory Filipino soup that embodies the indigenous flavors of the Philippines. Frequently associated with tamarind, the souring agent that gives sinigang its signature tang, this soup is a comforting and refreshing dish. It typically features a flavorful broth made with onions, tomatoes, and fish sauce, and includes a variety of vegetables such as eggplant, spinach, and radish. While tamarind is common, other souring agents like guava or calamansi can also be used, creating regional variations of this classic Filipino soup.
9. Cassava Cake
Influence: Native
Cassava Cake is a popular and delightfully chewy Filipino dessert that showcases the use of native ingredients. Made from freshly grated cassava root and coconut milk, this cake has a slightly dense and moist texture with a subtly sweet and nutty flavor. Traditionally baked over coals, cassava cake is a relatively guilt-free indulgence, as cassava itself offers some nutritional benefits.
10. Arroz Caldo
Influence: Chinese and Spanish
Arroz Caldo is a comforting and warming Filipino rice porridge that reflects both Chinese and Spanish influences. Similar to Vietnamese congee or Spanish caldo (broth), arroz caldo is a hearty chicken and rice soup, slow-cooked in broth with ginger and chives, sometimes enriched with saffron for color and flavor. The name ‘arroz caldo’ literally translates to ‘rice soup’ in Spanish, highlighting its linguistic and culinary heritage. This soothing dish is often enjoyed as breakfast or a light meal, especially during colder weather or when feeling under the weather.
Eager to explore more culinary horizons? Delve into other unique cuisines around the world for further international foodie inspiration.
