Regional Variety Many regions in the Philippines are famous for specific foods: Bicol is famous
for its Bicol Express, a fiery pork dish; Pampanga for its Tocino, a honey-cured pork; Leyte for
its sticky rice wrapped in banana leaves (although this is common all over the Philippines now). If you
are traveling to different regions in the Philippines it will pay to sample the local specials - you will be
Main Dishes Many dishes are named to describe the way they are cooked. For example
adobo is meat stewed in vinegar and garlic; kilawin is raw seafood; sinigang is sour
Here is a small list of Filipino food delights:
Adobo: probably the most popular dish in the Philippines. It is pork and/or chicken (sometimes seafood and
vegetables) cooked in vinegar and spices.
Arroz Caldo: the Filipino version of Chinese Congee - a thick rice soup with chicken, and flavored with
ginger and garlic. It is usually served with a squeeze of calamansi.
Bangus: the Philippines National fish, milkfish. It is usually grilled and is often served boneless.
Bulalo: Bone-in beef shank with marrow and vegetables.
Caldereta: Goat meat stew.
Pancit Canton: Noodles with pork and vegetables.
Chicken Tinola: Stewed chicken cooked with ginger, onions and garlic, and served with vegetables.
Sinigang: Soup soured with tamarind and patis (fish sauce). The soup can be either vegetable, meat, or
Lechon sa Kawali: Deep fried pork.
Crispy Pata: Deep Fried Pork Leg with a very crispy skin.
Kinilaw: Raw seafood, marinated with either vinegar or calamansi juice.