What’s Filipino Food?
Let’s Explore the History, Breakdown the Flavours, and Taste the Tradition.
When people visit the Philippines, they quickly find out that food is never just food – It’s the symbol of love and hospitality and the essence of every occasion. Oftentimes, when you visit someone’s home, the first thing you’ll probably hear is “Kumain ka na ba?” or “Have you eaten?”.
It’s because it’s every Filipino’s love-language.
For Filipinos, food is all about sharing, celebrating, and enjoying it together. It brings back memories, capturing the warmth and comfort of family and friends, all from turning simple ingredients into tasty meals.
So, let’s dig into what makes Filipino food so unique, and delicious!
What is the food culture in the Philippines?
For Filipinos, meals are not just means of nourishment but a celebration of culture and community, symbolizing a sense of belonging and shared history enriched by various influences.
Daily meal patterns revolve around five meals, with breakfast and lunch holding the most significance.
These meals typically feature staple foods like steamed rice or Sinangag (Fried Rice), alongside popular dishes like Pinakbet or Chicken Adobo, showcasing a preference for sour, sweet, and spicy flavors. Dinner often mirrors lunch, usually consisting of a single-dish meal.
You might wonder why only two meals were mentioned—between breakfast, lunch, and dinner, we also enjoy what we call “Merienda” or “Snack time,” a delightful nod to our Spanish heritage.
A boodle fight is a traditional Filipino communal dining experience where a massive spread of food is laid on banana leaves atop a long table and eaten with bare hands.
Why the Spanish Heritage and various influences?
The food culture of the Philippines is like an intricately woven tapestry of historical layers.
Filipino food: Pre-colonial roots (Before 1521)
Before the arrival of foreign colonizers, indigenous communities had developed a sophisticated food system rooted in nature that is focused on rice, root crops, seafood, and fermentation.
Tribes lived near rivers, forests, and coastal areas, relying on root crops, wild fruits, fresh and salt water fish and game meat. They also utilized preservation methods like salt & vinegar, cooked with coconut, and incorporated native ingredients such as ginger and lemongrass.
Filipino food: Chinese influence and contributions
Beginning in the 9th century long before Spanish colonization, Chinese traders introduced staples like tikoy, siopao, soy sauce, tofu, and noodles, which later became essential in popular dishes like Lumpia and Pancit.
Filipino food: Spanish colonization
The 16th century saw a pivotal change in Filipino food culture with the arrival of the Spanish in 1521, which dramatically transformed culinary practices.
Filipinos were introduced to new ingredients such as wheat, dairy products, olive oil, chocolate, sugar, coffee, garlic, onions, and tomatoes. Cooking techniques, including sautéing and baking, and the tradition of festive feasts that is centered around meat-rich dishes like Lechon.
Filipino food: American Period
Following the Spanish-American war, there was an introduction of education, industrialization, and Western food systems; bringing processed foods, refrigeration, peanut butter, cereals, and fast-food culture, which led to the popularity of canned meats, and sweet-style spaghetti in Filipino homes.
In essence, Filipino cuisine is a historical amalgamation of Eastern and Western, native and foreign elements, showcasing resilience, adaptability, and community, all elegantly served on the same plate.
The Filipino Flavor and Staples
Filipino food is all about big, bold flavors that aren’t afraid to stand out. It’s famous for mixing sweet, salty, sour, and umami in every bite, creating a tasty blend that really wakes up your taste buds. Instead of sticking to just one main flavor, the tastes are layered in a way that makes each dish comforting, balanced, and super satisfying.
This amazing culinary tradition relies on unique sauces and condiments, along with everyday staples and fresh ingredients that make Filipino cooking so special.
Filipino flavor: Rice (Kanin)
“Rice is Life” we say! A staple in most Filipino meals, as it pairs well with nearly everything, absorbing rich sauces while providing a neutral base for bolder flavors.
Filipino flavor: Root Crops (Ube, Cassava, Gabi)
Nutrient-rich staples that are cherished not just for their versatility but also for their unique flavors and textures. Ube, with its vibrant purple hue, is often transformed into delightful desserts like ube halaya and ube ice cream, while cassava features prominently in snacks and sweets such as cassava cake.
Filipino flavor: Seafood
With over 7,000 islands, seafood plays a crucial role in the diet of the Philippines. Fish, Shrimp, Squid, and Shellfish can be grilled, fried, stewed, or enjoyed raw in dishes like Kinilaw.
Filipino flavor: Meat (Karne)
Pork and Chicken are frequently featured in traditional dishes such as Adobo, Tinola, and Lechon. Meanwhile, Beef and Goat are common in hearty meals like Kare-Kare, Bulalo, and Kaldereta.
Filipino flavor: Noodles
Known as Pancit, noodles are integral to both daily meals and festive occasions. Ranging from pancit canton to pancit bihon, they showcase Chinese influences fused with Filipino twist.
Filipino flavor: Aromatics
The trio of garlic, onion, and ginger serves as the aromatic foundation for many Filipino recipes, establishing a rich flavor base.
Filipino flavor: Soy Sauce (Toyo) and Fish Sauce (Patis)
Adds saltiness and umami, frequently utilized as marinades or dipping sauces.
Filipino flavor: Vinegar (Suka)
Provides a tangy flavor and is commonly used for cooking and preserving, featured in dishes such as Adobo and Paksiw.
Filipino flavor: Fermented Seafood Paste (Bagoong)
Made from shrimp or fish, this salty, savory paste adds a robust flavor to traditional dishes like Pinakbet and Kare-Kare.
Filipino flavor: Banana Ketchup
A sweet and tangy alternative to tomato ketchup, created during World War II, it has become a beloved staple in Filipino homes.
Filipino flavor: Coconut Milk (Gata)
Adds creaminess and richness, particularly prominent in Bicolano dishes such as Laing and Bicol Express.
Top 10 Filipino Dishes: Adobo
Adobo – the most popular Filipino stew made with pork, chicken, or both. Known for its savory, tangy taste, the meat is marinated in soy sauce, vinegar, garlic, bay leaves, and peppercorns, then simmered until tender.
Served with steamed rice, it highlights the flavorful blend typical of Filipino cuisine.
We love having this anytime, but most appreciated by many during family picnics by the falls or the beach served with piping hot steamed rice and a glass of Coke or Sprite to wash it down.
Top 10 Filipino Dishes: Sinigang
Sinigang – a traditional Filipino dish known for its sour broth. It’s usually made with pork or fish, but other meats like beef or shrimp can also be used.
The unique sourness comes from either tamarind, guava, tomatoes, or other fruits. Common ingredients include vegetables like string beans, water spinach, radish, and tomatoes.
It is a soupy dish perfect for cold weather, often enjoyed with hot rice. The combination of fresh vegetables and meat provides balanced flavor and nutrition, making it a favorite among many Filipinos.
Top 10 Filipino Dishes: Bulalo
Bulalo– a comforting Filipino soup made by simmering beef shanks and marrow bones until tender. The broth is rich and flavorful, often enhanced with corn, cabbage, and potatoes. It’s a hearty dish perfect for sharing on a cold rainy day.
Don’t overlook the importance of a dipping sauce! It’s best enjoyed with Patis (fish sauce), Calamansi (Filipino lime), and Siling Labuyo (chili).
Top 10 Filipino Dishes: Tinola
Tinola– a light and nutritious chicken soup infused with ginger, garlic, and onion. A dish we crave and come back to when we are feeling a little bit under the weather. Typically, it’s cooked with green papaya or chayote and pepper leaves, creating a soothing and aromatic dish that’s often served with steamed rice.
Nowadays, instead of pepper leaves, most people use Moringga (Malunggay) which is very common in the Philippines and is actually known for being a SUPERFOOD!
Top 10 Filipino Dishes: Sisig
Sisig– a sizzling dish that originated in the province of Pampanga. It consists of chopped pig’s head and liver, seasoned with calamansi, onions, and chili peppers. It is best served on a sizzling platter, a flavorful and savory dish with a hint of tanginess and spice, and is often enjoyed with a glass of beer (or many!).
This dish often appears on bar menus and is a popular choice for “pulutan” (snacks enjoyed while drinking). However, many people also enjoy it with rice, considering it a full meal.
Top 10 Filipino Dishes: Kare-Kare
Kare-Kare – my personal favorite! Kare-Kare is a traditional Filipino stew known for its creamy peanut sauce. It features oxtail, tripe, and vegetables like eggplant, pechay, green beans, and banana blossoms.
It’s a must to serve it with a side of bagoong (fermented shrimp paste), making it a rich and satisfying meal.
Top 10 Filipino Dishes: Lechon
Lechon– a bestseller during celebration and parties, a festive dish that also serves a stunning centerpiece at many Filipino celebrations. It involves roasting a whole pig over an open flame until the skin is crispy and the meat remains tender. The result is a flavorful and juicy dish that brings joy to many, as it is often shared among family and friends in the community.
This dish is like Sisig, it serves as a meal and extends into a “pulutan”.
Top 10 Filipino Dishes: Lumpia
Lumpia – a top favorite for Filipinos and foreigners! These popular spring rolls can either be fried or fresh, filled with a mixture of meat and/or vegetables, then, they are wrapped in a thin crepe-like pastry.
Perfect as appetizers or snacks and are usually served with a dipping sauces, top picks for dips are sweet & sour sauce, vinegar and onion, and ketchup.
Top 10 Filipino Dishes: Kinilaw
Kinilaw – a Filipino version of ceviche, made with fresh raw fish marinated in vinegar, calamansi juice, garlic, ginger, onions, and chili peppers. It’s a refreshing and tangy dish that’s perfect for those who enjoy the taste of the ocean. For this dish, I highly recommend using “Tanigue” (Spanish Mackerel) as the best fish choice.
Filipino desserts : Halo-Halo
A DELICIOUS DESSERT AS A BONUS IS A MUST-TRY!
Halo-Halo– a colorful, exciting, and refreshing dessert that is made with a mix of sweet ingredients like fruits, jellies, and beans, topped with shaved ice and evaporated milk. Often garnished with leche flan or purple yam, it’s a delightful treat for hot days.
Where to try Filipino Food? Start your Philippines food adventure
I hope this helps you a little bit when choosing different Filipino foods to try. For some Filipino Food Restaurants recommendations, check out this article——where to eat in El Nido: 10 Best restaurants in town.
Remember, when you hear “Kain tayo!”, which means “Let’s eat!”, keep in mind that it represents more than a mere invitation; it embodies a gesture of hospitality and a reminder of cultural exchange which is often extended even when there isn’t much to share.
GUTOM KA NA BA? (Hungry Yet?). Which Dish would you like to try?
Written by Choco
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