5 popular Filipino dishes

The Philippines attracts visitors from different parts of the world because of its beautiful beaches and historical places. If traveling to the country, traditional Filipino food is a must try for a complete experience. Filipinos love to eat. Aside from the three main meals of the day, there’s also merienda or snacks in between. Their way of cooking was influenced by various nationalities including Spanish, Chinese, Malay, as well as American. However, it still has its unique blend of sweetness, saltiness and sourness. Rice is a staple in this country. While there are dishes that are popular as main Filipino dishes, each province or region also has their famous local cuisines. Here are some of the foods that are truly Filipino.


Lechon could be a suckling pig, whole roasted pig or cattle calves. This is often prepared on special occasions and celebrations like fiestas, birthdays, weddings, Christmas and christenings. But you can easily find restaurants, eateries or lechon stands selling them per single order so you can have a taste of it without having to buy the whole thing.



This is one of the most popular dishes in the Philippines. Though the country does not have a national food, many people consider adobo as the unofficial national food of the country. The main ingredients of this dish are pork or chicken, oil, garlic, vinegar and soy sauce. It has a sour and salty taste and it can last for several days without being spoiled.

Chicken Adobo


Sinigang is another favorite dish among Filipinos. While some consider adobo as the national dish, others are rooting for sinigang. This dish is seafood or meat boiled in sour broth. The souring ingredients often used are guava and tamarind.



This dish is also known as peanut stew as it is cooked in peanut oil. Its main ingredients are ox tail and vegetables; though pork can also be used as an alternative for ox tail. It’s often served with fermented shrimp paste or what the locals call bagoong.



If you’re adventurous, you can try this stew, which uses pig blood. Other ingredients include chili, meat or offal, garlic and vinegar. It’s usually paired with a type of bread called puto.