To Adobo and Beyond! A List of 50 Filipino Foods

When everybody thought that the Philippines only has that adobo that made them wonder where that umami explosive Asian food has been hiding, here comes a list of 49 more that could challenge the comforts of their taste buds.

The Philippines is a country blessed with countless culinary treasures, many of which remain undiscovered by the majority of people. The country’s rich and diverse food culture is a result of its complex history and the blending of various influences from the Chinese, the Indians, Malays, Americans, Japanese, and lately the Oppa cuisine (but let’s stick with the pre-kdrama menu first because Pinoy chefs and moms are still finding ways to gently fuse the Korean food influence and make them more “Filipinized”). With over 7,000 islands, the archipelago offers a vast array of flavors and dishes that are waiting to be explored. Surprisingly, even many Filipinos have barely scratched the surface of the delicious gastronomic delights their own country has to offer. To help you embark on your own culinary adventure, we have compiled a list of the top 50 must-try Filipino delicacies, complete with descriptions, and provincial sources. To further help guide you what to try first, we put in the star-based popularity ratings of each Filipino food. Perhaps, when you see that there is a specific origin of the food, you can have a good reason to visit that place for your next culinary discovery.

List of Top 50 Must-Try Filipino Delicacies:

Adobo (9.5⭐)

A well-loved Filipino dish made with meat, typically chicken or pork, marinated in vinegar, soy sauce, garlic, and spices, then braised until tender (Luzon, Visayas, Mindanao). Aside from chicken and pork, there are many things can be cooked the adobo way. These include seafoods such as fish, squid and octopus. Even veggies such as watercress (kangkong) and snake beans can be cooked this way. And you can have so many variations. It’s like this, if you know 20 Filipina mothers who cook, expect up to 20 ways how adobo is made. This one is the specialty of my wife which I learned to do myself. To elevate the aroma of adobo, we put green chillies a few minutes before serving the meal.

Sinigang (9⭐)

A sour and savory tamarind-based soup made with various meats, like pork, beef, or shrimp, and an assortment of vegetables (Luzon, Visayas, Mindanao).

Lechon (10⭐)

A whole pig roasted over an open flame, resulting in crispy skin and tender meat, often served during special occasions (Cebu, Luzon, Visayas, Mindanao).

Kare-Kare (8.5⭐)

A Filipino stew made with oxtail or tripes, vegetables, and peanut sauce, usually served with shrimp paste (Luzon, Visayas, Mindanao).

Pancit Malabon (8⭐)

A Filipino noodle dish made with thick rice noodles, shrimp, pork, squid, and hard-boiled eggs, topped with a flavorful shrimp sauce (Malabon, Metro Manila).

Bicol Express (8.5⭐)

A spicy and creamy Filipino dish made with pork, coconut milk, and chili peppers (Bicol Region).

Laing (8⭐)

Taro leaves cooked in coconut milk, often mixed with shrimp paste and chili peppers (Bicol Region).

Kansi (7.5⭐)

A sour and savory soup made with beef shanks and jackfruit, similar to sinigang, but using batwan fruit as the souring agent (Iloilo, Bacolod).

Dinuguan (7⭐)

A savory Filipino dish made with pork and offal, simmered in a rich, spicy gravy made from pig's blood and vinegar (Luzon, Visayas, Mindanao).

Bulalo (9⭐)

A comforting beef bone marrow soup made with beef shanks, cabbage, and corn, simmered for hours to create a rich broth (Batangas, Tagaytay).

Kinilaw (8⭐)

A Filipino-style ceviche made with raw fish, typically tuna, marinated in vinegar, calamansi, and spices, mixed with vegetables (Visayas, Mindanao).

Pancit Canton (8.5⭐)

A stir-fried noodle dish made with egg noodles, mixed with meat, seafood, and vegetables, flavored with soy sauce and oyster sauce (Luzon, Visayas, Mindanao).

Crispy Pata (9⭐)

Deep-fried pork leg with a crispy skin and tender meat, served with a dipping sauce made from vinegar, soy sauce, and spices (Luzon, Visayas, Mindanao).

Tapa (8⭐)

Thinly sliced cured beef, marinated in a mixture of soy sauce, vinegar, and spices, then pan-fried or grilled, often served with garlic fried rice and a fried egg (Luzon, Visayas, Mindanao).

Inihaw na Pusit (7.5⭐)

Grilled squid marinated in a mixture of soy sauce, calamansi, and spices, served with a dipping sauce (Luzon, Visayas, Mindanao).

Halo-Halo (9.5⭐)

A popular Filipino dessert made with crushed ice, sweetened fruits, jellies, and beans, topped with leche flan, ube halaya, and evaporated milk (Luzon, Visayas, Mindanao).

Bibingka (9⭐)

A Filipino rice cake made from glutinous rice flour, coconut milk, and sugar, baked in a clay pot lined with banana leaves, and topped with salted egg and cheese (Luzon, Visayas, Mindanao).

Puto Bumbong (8.5⭐)

A cylindrical purple rice cake made from glutinous rice and ube, steamed in bamboo tubes, and served with grated coconut, sugar, and margarine (Luzon, Visayas, Mindanao).

Ukoy (7⭐)

Deep-fried shrimp fritters made from small fresh shrimps, grated cassava, bean sprouts, and onions, mixed in a batter and fried until crispy, usually served with a spiced vinegar dipping sauce (Luzon, Visayas, Mindanao).

Longganisa (8⭐)

Filipino-style sausages made from ground pork, garlic, and spices, often served with garlic fried rice and a fried egg (Vigan, Lucban, Alaminos, Tuguegarao, and various other provinces).

Chicken Inasal (8.5⭐)

Grilled marinated chicken, typically served with rice, vinegar dipping sauce, and a side of atchara (pickled green papaya) (Bacolod, Iloilo, Negros Occidental).

Rellenong Bangus (7.5⭐)

A deboned milkfish stuffed with a mixture of its own meat, vegetables, and spices, then pan-fried or baked (Luzon, Visayas, Mindanao).

Kaldereta (8⭐)

A Filipino-style meat stew, typically made with goat, beef, or pork, cooked with tomato sauce, liver spread, and vegetables (Luzon, Visayas, Mindanao).

Sisig (9⭐)

A popular Filipino dish made from chopped pig's head and liver, seasoned with calamansi, onions, and chili peppers, usually served on a sizzling plate (Pampanga, Luzon).

Tortang Talong (7⭐)

A Filipino-style eggplant omelet made with grilled eggplant, dipped in beaten egg, and pan-fried (Luzon, Visayas, Mindanao).

Arroz Caldo (8⭐)

A comforting Filipino rice porridge made with chicken, rice, and ginger, garnished with fried garlic, scallions, and calamansi (Luzon, Visayas, Mindanao).

Batchoy (7.5⭐)

A Filipino noodle soup made with egg noodles, pork, beef, and offal, garnished with fried garlic, green onions, and crushed chicharon (Iloilo, Negros Occidental).

Tuyo (6.5⭐)

Dried salted fish, usually herring, that is pan-fried or grilled, often served with garlic fried rice and a fried egg (Luzon, Visayas, Mindanao).

Tinolang Manok (8⭐)

A Filipino chicken soup made with ginger, onion, and fish sauce, cooked with green papaya or chayote, and chili leaves (Luzon, Visayas, Mindanao).

Pinakbet (7.5⭐)

A Filipino vegetable dish made with bitter gourd, eggplant, squash, okra, and tomatoes, cooked with shrimp paste and pork (Ilocos Region, Cagayan Valley).

Pancit Molo (7⭐)

A Filipino dumpling soup made with ground pork, shrimp, and chicken, wrapped in wonton wrappers, and cooked in a chicken broth with shredded chicken and green onions (Iloilo).

Ensaymada (8.5⭐)

A Filipino sweet bread roll topped with butter, sugar, and grated cheese, often enjoyed with hot chocolate or coffee (Luzon, Visayas, Mindanao).

Tocino (8⭐)

Sweet cured pork, marinated in a mixture of sugar, salt, and spices, then pan-fried or grilled, often served with garlic fried rice and a fried egg (Luzon, Visayas, Mindanao).

Bagnet (8⭐)

A deep-fried, crispy pork belly dish, similar to lechon kawali, but with a distinct Ilocano preparation (Ilocos Region).

Ginataang Langka (7⭐)

Young jackfruit cooked in coconut milk, often mixed with shrimp or pork, and seasoned with shrimp paste and chili peppers (Bicol Region, Southern Luzon).

Cebuano Lechon Belly (9⭐)

A rolled and roasted pork belly, seasoned with a mix of herbs and spices, offering a flavor profile similar to Cebu's whole lechon (Cebu).

Pancit Batil Patong (7⭐)

A stir-fried noodle dish made with miki noodles, topped with minced carabao meat, beansprouts, and egg, served with a side of egg drop soup (Tuguegarao, Cagayan).

Sinampalukang Manok (7.5⭐)

A sour chicken soup similar to sinigang, but made with tamarind leaves, tomatoes, and onions (Luzon, Visayas, Mindanao).

Humba (8⭐)

A Visayan pork dish similar to adobo, but with the addition of fermented black beans, brown sugar, and banana blossoms, creating a sweet and savory flavor (Visayas, Mindanao).

Puto (8⭐)

Steamed rice cakes made from rice flour, water, and sugar, often served with dinuguan or grated coconut (Luzon, Visayas, Mindanao).

Tinola sa Gata (7⭐)

A twist on the traditional tinolang manok, with the addition of coconut milk for a creamy, rich broth (Bicol Region, Southern Luzon).

Tamales (7⭐)

Filipino-style tamales made from ground rice, coconut milk, and various fillings, such as chicken, pork, or shrimp, wrapped in banana leaves and steamed (Pampanga, Bulacan, Bicol Region).

Empanada (8⭐)

A Filipino pastry filled with various ingredients, such as ground meat, vegetables, and even sweet fillings like ube and langka (Vigan, Ilocos Sur; Iloilo; Batac, Ilocos Norte).

Piyaya (8⭐)

A Filipino flatbread filled with muscovado sugar and sesame seeds, often enjoyed as a snack or dessert (Negros Occidental, Panay Island).

Pastillas (8.5⭐)

A sweet Filipino confection made from milk, sugar, and sometimes grated ube or langka, often rolled in sugar and wrapped in paper (Bulacan, Laguna).

Balut (6.5⭐)

A fertilized duck egg with a developing embryo, boiled and eaten as a street food delicacy, often served with vinegar, salt, and spices (Luzon, Visayas, Mindanao).

Chicharon Bulaklak (7⭐)

Deep-fried pork mesentery, served as a crispy and savory snack, often enjoyed with a spiced vinegar dipping sauce (Luzon, Visayas, Mindanao).

Ginataang Mais (7.5⭐)

A sweet Filipino dessert made with glutinous rice, corn, and sugar, cooked in coconut milk (Luzon, Visayas, Mindanao).

Tupig (7⭐)

A Filipino rice cake made from glutinous rice flour, coconut, and sugar, wrapped in banana leaves and grilled over charcoal (Ilocos Region, Pangasinan).

Paco Salad (7⭐)

A Filipino salad made with fern (fiddlehead) leaves, tomatoes, onions, and salted egg, dressed with a mixture of vinegar, fish sauce, and calamansi (Luzon, Visayas, Mindanao).

The Philippines is a treasure trove of culinary delights, offering a diverse range of flavors and dishes that cater to various palates. As you explore the different regions of the country, you'll have the opportunity to embark on a satisfying culinary journey that will not only introduce you to new flavors but also give you a deeper understanding of the rich culture and history of the Philippines. Actually, while doing the list, I realized that the number could each several hundreds more! But I guess those next ones should have a separate list in the future. In the meantime, go ahead, travel to the kitchen or that next Philippine destination, take a bite, and savor the unique and delectable taste of Filipino cuisine!