Food is at the heart of culture in the Philippines, bringing people together during everyday meals and special occasions. A melting pot of Malay, Spanish, Chinese, and American influences, Filipino cuisine is a delicious fusion of bold flavors, hearty ingredients, and creative cooking techniques. Secretary Christina Garcia Frasco of the Department of Tourism, Philippines joined Agoda Chief Commercial Officer Damien Pfirsch in the inaugural edition of #AgodaDialogues, outlining delicious food tourism opportunities in the Philippines:
“The Philippines is also home to heritage dishes and very delicious food that is the result of various influences, so we’re also leveraging on the strength of our gastronomy. With that, we’ve successfully hosted the United Nations Tourism Regional Gastronomy Tourism Forum for Asia and the Pacific in Cebu in June of last year, and this year we are hosting the Terra Madre Asia Pacific, which will bring together proponents and advocates as well as delegates of the slow food movement from all over the world to the city of Bacolod.”
Check out their full conversation in the video below:
From traditional dishes that have been passed down for generations to exciting street eats that fuel busy city life, Philippines food is a must-try for any traveler or foodie. Whether you are indulging in a feast of lechon, sipping on a cold buko juice, or enjoying a plate of warm bulalo, every bite is a way to Love the Philippines!
Traditional Filipino cuisine is all about comfort and bold flavors. The best Filipino dishes are often hearty, savory, and ideally enjoyed with rice–whether it’s a slow-simmered stew, a tangy soup, or a perfectly roasted feast. Here are some of the classics that define the rich culinary heritage of the Philippines.
Arguably the most famous Philippines food, adobo is a simple yet flavorful dish made by simmering meat (usually chicken, pork, or a combination of both) in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The slow cooking process allows the flavors to develop, resulting in a savory, slightly tangy dish that pairs perfectly with rice. It’s a dish that embodies Filipino resourcefulness, as its vinegar-based marinade helps preserve the meat, making it a staple all over the country.
Bulalo is a beef shank soup known for its rich and comforting broth. The marrow from the slow-boiled beef bones seeps into the clear soup, creating an incredibly flavorful and nourishing dish. Often cooked with corn, cabbage, and potatoes, bulalo is particularly enjoyed in cooler climates like Tagaytay. The ultimate way to enjoy it is by scooping out the soft, buttery bone marrow and spreading it over a steaming bowl of rice before drenching everything in the delicious broth.
If you love sour and savory flavors, sinigang is a must-have. This tamarind-based soup is often made with pork, beef, shrimp, or fish, along with a mix of vegetables like kangkong (water spinach), eggplant, and okra. The tangy broth is what makes sinigang stand out–it’s both refreshing and comforting, making it a favorite rainy-day dish. Some regional variations use other souring agents like green mango, calamansi, or even guava.
Hailing from the Bicol region, laing is a dish made of dried taro leaves cooked in coconut milk, chili, and shrimp paste. The result is a creamy, slightly spicy dish that’s often served with rice and fried fish. Despite its humble ingredients, laing is packed with the deep, complex flavors so characteristic of traditional food in the Philippines. Some versions include smoked fish or pork bits to enhance its richness.
Kare-kare is a peanut-based stew featuring oxtail, tripe, and vegetables like eggplant and string beans. The thick, nutty sauce is made with ground peanuts in authentic Filipino cuisine, although some modern versions use peanut butter for convenience. It’s always served with bagoong (fermented shrimp paste) on the side, adding a salty contrast to the dish’s deep and creamy flavor. Kare-kare’s irresistible combination of textures and flavors make it a year-round favorite in Filipino households.
No Filipino food guide would be complete without mentioning lechon, a whole roasted pig with crispy, golden-brown skin and juicy, flavorful meat. The best lechon is often found in Cebu, where it’s seasoned with a mix of spices before being slow-roasted over an open flame. It’s typically served with a liver-based sauce, but in Cebu, it’s so flavorful that no sauce is needed. Lechon is the ultimate festive dish, often taking center stage at weddings, fiestas, and family reunions.
There is so much more when it comes to must-try food in the Philippines, including but not limited to:
Street food is an essential part of Filipino food culture, offering quick, affordable, and delicious snacks that locals love. Here is some popular street food in the Philippines that you just have to sample:
Grilled chicken or pork intestines, skewered and charred to perfection. Isaw is loved for its smoky, slightly crispy exterior and soft interior. It is served with either a vinegar dip or a thick, sweet barbecue sauce.
A fertilized duck egg with a partially developed embryo, often enjoyed with a pinch of salt or vinegar. Balut is one of the Philippines’ most well-known (and sometimes daring) street food delicacies.
A classic Filipino street food, fish balls are made from ground fish meat, shaped into small, bouncy spheres, and deep-fried until golden brown. They are best eaten skewered and dipped into a selection of sauces.
Bite-sized quail eggs coated in orange-colored batter and deep-fried until crispy. Kwek-kwek is a favorite merienda (afternoon snack) for many Filipinos. It is typically enjoyed with either a sweet gravy-style sauce or spicy vinegar.
Grilled chicken feet, known for their chewy texture. Marinated in a flavorful blend of soy sauce, garlic, and spices, adidas is a deliciously sticky and smoky treat humorously named after the sports brand due to the three-toed appearance of chicken feet.
Named after its resemblance to the old Betamax video cassette tapes, this unique street food is made by coagulating chicken blood, cutting it into cubes, and grilling it over an open flame.
Caramelized saba bananas skewered and deep-fried. Saba bananas are firmer and starchier than regular bananas, making them perfect for frying. The bananas are coated in caramelized brown sugar as they cook.
A warm, sweet snack of silken tofu, arnibal (caramelized sugar syrup), and sago pearls. The combination of soft, silky tofu with the sweetness of the arnibal and the chewiness of the sago pearls makes for a comforting treat.
As you can see, Filipinos definitely have a sweet tooth. This love of the sweeter things in life is showcased particularly well in the nation’s desserts, which typically include rice, coconut, and tropical fruits. Here are some must-try treats:
A shaved ice dessert with a mix of sweet beans, jellies, leche flan, and ice cream. This refreshing and colorful summer treat combines different textures and flavors in one bowl and is best enjoyed by mixing all the ingredients together (“Halo-halo” is Tagalog for “mixed”).
A smooth, sweet purple yam jam often used in desserts. Made from mashed purple yam, condensed milk, and butter, this vibrant dessert is naturally sweet and creamy. It’s commonly used as a topping for cakes, pastries, and even ice cream.
Purple sticky rice steamed in bamboo tubes, served with butter, coconut, and sugar. A staple during the Christmas season, puto bumbong has a distinct chewiness and a mildly sweet, nutty taste.
A coconut pudding made with cornstarch and topped with toasted coconut. This light and creamy dessert has a delicate sweetness with a smooth, jelly-like texture. Some versions include corn kernels for an added bite.
A rich and creamy caramel custard. This Filipino version of flan is denser and silkier than its Western counterparts due to the use of condensed milk.
A fried banana roll wrapped in a crispy lumpia wrapper with caramelized sugar. This crunchy, golden-brown snack is made with ripe saba bananas, sometimes paired with jackfruit for extra sweetness.
A chewy, sweet cake made from cassava root, coconut milk, and condensed milk. This dense and moist dessert has a slightly chewy texture thanks to the grated cassava.
The Philippines’ tropical climate calls for refreshing beverages, and the country offers a variety of drinks that are as flavorful as its cuisine. Refresh yourself with these local Filipino drinks:
A traditional Filipino palm wine popular in the Visayas and Mindanao. Tuba is made by collecting sap from coconut trees and fermenting it, creating a mildly alcoholic and slightly sour beverage.
Fresh coconut water straight from the coconut. Often enjoyed chilled or with ice, buko juice is nature’s sports drink, packed with electrolytes and nutrients.
A sweet, syrupy drink with tapioca pearls and jellies. It’s a popular street-side refreshment and a staple at local eateries.
A ginger tea known for its soothing properties. This traditional Filipino tea is made by boiling fresh ginger in water, sometimes with honey or calamansi for added flavor.
A refreshing citrus drink made from tiny Filipino limes. Often compared to lemonade but with a distinct tangy-sweet taste, calamansi juice is a go-to drink for cooling down or boosting the immune system.
Looking for some top Filipino restaurants where you can get a true taste of the Philippines? Make sure you stop at these top spots during your travel if you really want to Love the Philippines!
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