The Philippines is a treasure trove of diverse cultures, and nowhere is this more evident than in its food. Each region of this beautiful archipelago boasts its own unique flavors, ingredients, and cooking techniques, making Filipino cuisine a delightful journey for the senses. From the savory, hearty stews of the north to the sweet, tropical delicacies of the south, Filipino food tells the story of its people, traditions, and history.
In this blog series, we’ll take you on a delicious tour through the Philippines, exploring the must-try dishes from each region. Whether you’re a local or a traveler, this guide will inspire you to savor the tastes that make each part of the country special. Join us as we dive into the culinary heart of the Philippines, where food is not just a meal, but an experience waiting to be savored!
Originating in Pampanga, Philippines, sisig was first documented in 1732 as a sour salad. In the mid-1970s, Lucia “Aling Lucing” Cunanan of Angeles City transformed it into the now-famous sizzling dish by grilling and chopping pig’s head parts, seasoning them with vinegar, calamansi, onions, and chicken liver, and serving it on a hot plate. This preparation imparts a distinct smoky flavor, setting Pampanga’s sisig apart from other versions.
Durian, known for its rich and creamy texture, is a juicy and flavorful fruit with a sweet, custard-like taste balanced by a hint of bitterness. Despite its strong aroma, it is loved for its unique taste and is often used in ice cream, candies, and pastries. Dubbed the “Queen of Filipino Fruits,” durian is packed with nutrients, providing energy, antioxidants, and essential vitamins that make it a prized delicacy in Davao and beyond.
Bacolod’s Chicken Inasal originated in Bacolod City, Philippines, and is renowned for its unique preparation. Unlike other grilled chicken dishes, it features a marinade of vinegar, calamansi juice, lemongrass, garlic, ginger, and brown sugar, imparting a distinct tangy and savory flavor. Basting with annatto oil during grilling gives it a characteristic golden-orange hue and enhances its rich taste.
Cebu lechon, originating from Talisay City in the 1920s, is renowned for its tender, juicy meat and crispy skin. Unlike other regional variations, it is marinated with a blend of local herbs and spices, then roasted over an open fire without any sauce, allowing the natural flavors to shine.
Originating in the Philippines, Bicol Express is a flavorful stew made with pork, coconut milk, and chili peppers. Its name is inspired by the Bicol Express train that travels from Manila to the Bicol region, reflecting its regional roots. Unlike other Filipino dishes, Bicol Express is renowned for its distinctive spiciness, achieved by using local chili varieties like siling labuyo, which can reach up to 100,000 Scoville Heat Units.
The dish was popularized in the 1970s by Laguna native Cely Kalaw, who introduced it in Manila. She named it after the Bicol Express train, symbolizing the connection between the dish and the Bicol region.
Today, Bicol Express stands out in Filipino cuisine for its rich, creamy texture and intense heat, offering a unique culinary experience that reflects the bold flavors of the Bicol region.
La Paz Batchoy, originating from the La Paz district in Iloilo City, Philippines, is a distinctive noodle soup that sets itself apart with its rich, savory broth made from simmered pork and beef bones, combined with fresh egg noodles and garnished with tender sliced meats, crushed chicharon (pork cracklings), crispy garlic, and sometimes a raw egg.
Unlike other noodle soups, La Paz Batchoy uniquely incorporates pork offal, adding depth and complexity to its flavor profile.
This hearty dish has become a beloved comfort food, embodying the rich culinary heritage of Iloilo City.
Pinikpikan is a traditional Filipino dish originating from the Cordillera region in Northern Luzon. Its unique preparation involves gently beating a live chicken to infuse the meat with blood, enhancing its flavor. The chicken is then simmered with ginger and sometimes vegetables like chayote or pechay, resulting in a hearty, smoky soup. This method sets pinikpikan apart from other chicken dishes, offering a distinctive taste rooted in indigenous culinary practices.
Binagol is a traditional Filipino dessert originating from the Visayan region, particularly Leyte and Samar. This unique delicacy is made by combining mashed taro (locally known as “talyan” or “gaway”), coconut milk, condensed milk, sugar, and egg yolks. The mixture is then placed inside a halved coconut shell, wrapped in banana leaves, and steamed to perfection. The name “Binagol” is derived from the Visayan term “bagol,” meaning coconut shell.
What sets Binagol apart from other Filipino desserts is its distinctive presentation and the use of coconut shells as natural molds, imparting a subtle coconut flavor to the treat. This method of preparation and packaging is unique to the Visayan region, making Binagol a must-try for those exploring Filipino culinary traditions.
Kiping is a traditional Filipino delicacy from Camiguin, made by grinding dried sweet potatoes, mixing with water, and frying until crispy. Unlike similar cassava-based wafers found elsewhere, Camiguin’s kiping is uniquely crafted from sweet potatoes, offering a distinct flavor and texture.
Tinagtag, a cherished Maguindanaon delicacy, originates from the Maguindanao region in Mindanao, Philippines. This traditional treat is crafted by pounding glutinous rice into a fine powder, blending it with water and sugar to form a batter, and then frying it into crispy, golden-brown rolls. Its unique preparation method, involving the use of a coconut shell with holes (uluyan) to shape the batter before frying, sets it apart from other rice-based snacks. Tinagtag is commonly enjoyed during special occasions and is often paired with beverages like coffee or coconut milk.
Syagul is a distinctive Mindanaoan dish originating from the Tawi-Tawi province. This flavorful specialty features stingray meat cooked in coconut milk and enhanced with burned grated coconut, giving it a unique olive hue. The addition of spices imparts a spicy kick, setting it apart from other regional seafood dishes.
Originating from the coastal waters of Jolo, Sulu, the Curacha, also known as the “red frog crab,” is a deep-sea crustacean that has become a cherished specialty in Zamboanga City.
What sets Curacha apart is its vibrant crimson hue, which remains striking even after cooking, and its larger size compared to other crabs.
A standout feature of this dish is the Alavar sauce, a rich blend of crab roe paste, coconut milk, and secret spices, which imparts a unique flavor profile that distinguishes it from other seafood dishes.
This combination of size, color, and distinctive sauce makes Curacha a must-try for food enthusiasts visiting Zamboanga City.
Originating in Pateros, Metro Manila, the Balut is a distinctive Filipino delicacy made by incubating fertilized duck eggs for about 18 days before steaming. What sets Pateros Balut apart is its traditional preparation method, which is believed to yield the best balut in the world. This process starts with selecting thick-shelled eggs that are not more than five days old. These eggs are then placed under the sun for two to seven hours before being stored in a makeshift incubator made of bamboo and nipa palm, kept dark and humid.
This meticulous preparation results in a balut with a rich, savory flavor and a texture that varies from soft and creamy to firm and chewy, depending on the stage of incubation. The unique method and the use of the local ducks contribute to the distinct taste and quality of the balut, making it a cherished culinary tradition in the Philippines.
Pinakbet, a traditional Filipino vegetable dish, originates from the Ilocos region in northern Luzon. The term “pinakbet” is derived from the Ilocano word “pinakebbet,” meaning “shrunk” or “wilted,” reflecting the cooking process where vegetables are simmered until tender and infused with flavor.
What sets Ilocano pinakbet apart is its distinctive use of fermented fish paste, known as “bagoong,” which imparts a unique savory depth to the dish. The traditional preparation involves simmering a variety of vegetables—such as bitter melon, eggplant, okra, and string beans—without the addition of coconut milk or other creamy elements. This results in a hearty, flavorful dish that highlights the natural tastes of the vegetables.
In contrast, regional variations like the Tagalog version of pinakbet often include coconut milk, adding a creamy texture and milder flavor. The Ilocano approach, with its emphasis on fermented fish paste and absence of coconut milk, offers a more robust and savory profile, distinguishing it from other regional interpretations.
Laing, a cherished dish from the Bicol region of the Philippines, features dried taro leaves cooked in rich coconut milk and spiced with chili peppers. This combination imparts a creamy and spicy flavor unique to Bicolano cuisine.
What sets Laing apart from similar dishes like Bicol Express is its use of taro leaves as the primary ingredient, offering a distinct texture and taste.
Traditionally, Laing is prepared by wrapping the taro leaves around a mixture of meat or seafood, then cooking them in coconut milk with spices. This method results in a hearty and flavorful dish that reflects the agricultural traditions of the Bicolano people.
Crispy Pata, a beloved Filipino dish, originated in the 1950s at Barrio Fiesta in Caloocan, where Rodolfo Ongpauco deep-fried discarded pork legs, creating a crispy exterior and tender interior.
What sets Caloocan’s Crispy Pata apart is its distinctive flavor variations, such as butter garlic and chili garlic, offering a unique twist to the traditional recipe.
Sinigang is a beloved Filipino sour soup that varies across regions, each adding its unique twist.
Originating in the Tagalog region, sinigang is traditionally made with pork and flavored with tamarind, giving it a distinctive tangy taste.
In the Visayas, the dish often features fish as the main protein, offering a lighter, seafood-infused flavor.
Meanwhile, in Mindanao, sinigang may include shrimp or crab, introducing a richer, more robust taste.
These regional variations highlight the versatility of sinigang, making it a cherished dish throughout the Philippines.
Kare-kare, a beloved Filipino stew, is traditionally associated with Pampanga, renowned as the culinary capital of the Philippines. This rich dish features a savory peanut sauce enveloping oxtail, tripe, and a medley of vegetables like eggplant, string beans, and banana blossoms. What sets Pampanga’s kare-kare apart is its meticulous preparation: the sauce is crafted from ground roasted peanuts and toasted rice, resulting in a velvety texture and deep flavor. It’s customarily served with bagoong, a fermented shrimp paste, which imparts a salty contrast that elevates the stew’s taste.
San Nicolas, Ilocos Norte, is renowned for its unique take on dinuguan, a traditional Filipino stew made from pork offal and blood. Unlike the typical soupy version found elsewhere, San Nicolas’ crispy dinuguan incorporates bagnet—deep-fried pork belly slices—resulting in a delightful contrast between the tender meat and the rich, savory sauce. This distinctive preparation sets it apart from other regional variations of the dish.
Originating from the cattle-raising province of Batangas, Bulalo is a traditional Filipino dish featuring beef shanks and bone marrow simmered to create a rich, clear broth.
What sets Batangas Bulalo apart is its emphasis on the natural flavors of the beef and marrow, often served with vegetables like cabbage, corn on the cob, and potatoes.
This hearty soup is a beloved comfort food, especially enjoyed during cooler weather.
Originating from Spanish culinary influences, Bopis is a traditional Filipino dish made from pork or beef lungs and heart, sautéed with tomatoes, chilies, and onions.
In Batangas, this dish is uniquely prepared by frying the meat until it becomes crispy, a method that imparts a distinct texture and flavor.
This Batangas-style Bopis is often enjoyed as a pulutan (appetizer) paired with drinks, highlighting the province’s rich culinary heritage.
Originating from the Ilocos region in the Philippines, Caldereta is a flavorful stew traditionally made with goat meat, known locally as “kalding.” While the dish shares its name with the Spanish “caldereta,” meaning “cauldron,” the Ilocano version stands out by incorporating local ingredients and cooking methods that reflect the region’s culinary heritage.
Unlike other regional variations, Ilocos Caldereta often features a rich blend of tomatoes, liver spread, and spices, creating a savory and slightly tangy profile. The use of goat meat imparts a distinct flavor, setting it apart from beef or pork versions found elsewhere in the Philippines. This hearty dish is commonly served during special occasions and is cherished for its deep, robust taste that showcases the unique flavors of the Ilocos region.