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• Filipino food fuses "Eastern and Western ideas and is strongly influenced by Chinese, Spanish, and American traditions"
• Pansit


  Noodles; Hokkien word for "something quickly cooked"
• Lumpia


  Meat and vegetable mixture rolled in an edible flour wrapper
• Siopao


  Steamed buns filled with meat
• Siomai


  A type of dumpling; meat in small wrappers and then steamed
• The first account of Filipino food: "pork in its sauce served in porcelain platters, roasted fish with freshly gathered ginger and rice, turtle eggs, chicken, and peacock"
• Introduction of Western cooking methods during Spanish colonization
• Import of Spanish ingredients like tomatoes, annatto seeds, corn, and avocados during Spanish colonization
• Introduction of Mexican delicacies like tamales and balbacoa through the Vice Royalty of Mexico during Spanish colonization
• Filipino cooks were taught to prepare Spanish dishes during Spanish colonization
• Adobo


  A Filipino dish where chicken and pork are braised in vinegar, soy sauce, garlic, peppercorn, and bay leaf
• Arroz Caldo


  A congee (rice porridge) usually enjoyed with boiled pork slices and fried tofu soaked in a vinegar mixture
• Morisqueta tostada


  A type of fried rice prepared with leftover cooked rice stir-fried with eggs, Chinese sausage, ham, shrimps, and spring onions
• Sofrito


  A flavoring base of garlic, onion, and tomato
• Introduction of processed food items and use of American products as more superior to Filipino ingredients during American colonization
• Hygienic and sanitary procedures in food preparation were taught in Home Economics Classes and practiced in Public Markets during American colonization
• The Philippines' scattered islands created a sense of regional identity, leading to distinct cultures and cuisines
• Adobo sa Gata


  Adobo dish from the Bicol region that uses gata (coconut milk) and green finger chilies
• Famous Filipino cuisines and delicacies of each region in the Philippines as of December 2022


  • National Capital Region (NCR)
  • Cordillera Administrative Region (CAR)
  • Region 1-Ilocos Region
  • Region II-Cagayan Valley
  • Region III-Central Luzon
  • Region IV-A-CALABARZON
  • Region IV-B-MIMAROPA
• Sapin-Sapin


  • A layered glutinous rice cake from Malabon
• Pancit Malabon


  • A noodle dish made with thick rice noodles and shrimp broth, topped with shrimp, eggs, and crushed chicharon
• Hopia


  • A mooncake-like pastry with fillings like mung beans, red beans, or winter melon, famous in Taguig City and Binondo District
• Inutak


  • A sticky dessert from Pateros made from glutinous rice flour and coconut milk batter, with a burnt surface
• Everlasting


  • An oval-shaped meatloaf made from pork, hard-boiled eggs, bell pepper, and chorizo, originated in Marikina
• Etag


  • A native delicacy from Benguet made with smoked pork cured in salt
• Pinikpikan


  • A soup from Benguet that consists of chicken and etag, where the chicken is gently beaten with a stick before killing and cooking
• Pinuneg


  • A native sausage from Benguet with pork blood, minced pork, innards, and cooked rice
• Binakle


  • A rice cake from Ifugao offered to their rice god, Bulol, as thanksgiving during harvest season
• Binungor


  • A famous exotic delicacy from Kalinga, made with agurong (stir-fried water shells) mixed with rabbong (bamboo shoots) and hot chili stewed in coconut milk
• Inandila


  • A rice dough from Kalinga made from rice flour and water, then poached in simmering water, topped with latik (curdled coconut cream) and crushed nuts
• Dinengdeng


  • A soupy vegetable dish from Ilocos containing eggplants, sponge gourd, lima beans, Baguio beans, and malunggay pods stewed with bagoong
• Poqui-poqui


  • An eggplant dish with tomatoes and eggs from Ilocos
• Papaitan


  • A very bitter soup from Ilocos containing innards and bile
• Bagnet


  • A deep-fried pork belly from Ilocos
• Vigan Longganisa


  • A popular recado-style longganisa in Ilocos with a strong garlic flavor
• Empanada


  • Similar to the Spanish empanada, this contains eggs, bean sprouts, and longganisa wrapped in orange flour dough from Ilocos
• Igado


  • A dish from Ilocos made with pork innards mixed with green peas
• Pinakbet


  • A vegetable dish from Ilocos containing squash, bitter melon, eggplants, okra, and long beans sauteed with bagoong
• Kilawing kambing


  • A dish from La Union containing goat skin and meat seasoned with vinegar or sukang Iloko
• Inkiwar


  • A glutinous rice cake native to La Union