Best Filipino

Adobo is the Philippines' most iconic dish, in which meat is braised in vinegar, soy sauce, garlic, and bay leaves; the acidic method was used by indigenous Filipinos before Spanish colonization arrived in 1565 and documented the term.

Sinigang na baboy is a traditional Filipino soup or stew characterized by its distinctly sour and savory flavor profile. The dish features pork, typically ribs or belly, simmered with a variety of vegetables such as water spinach, daikon radish, and eggplant. The sourness is traditionally derived fr...

Inasal na Manok is a Filipino grilled chicken dish originating from the Visayas region, particularly associated with Bacolod City in Negros Occidental. The chicken is marinated in a mixture of vinegar, calamansi juice, lemongrass, garlic, ginger, and annatto, which gives the meat a reddish color. It...

Kare-Kare is a Filipino stew of oxtail, tripe, and vegetables in a thick peanut sauce, traditionally served with bagoong (fermented shrimp paste) and considered a festive dish with roots in pre-colonial Pampanga cooking.

Kinilaw is a Filipino dish consisting of raw fish or other seafood cured in vinegar or citrus juice. The curing process uses the acidity to cook the seafood, which is then mixed with ingredients such as onions, ginger, garlic, chili peppers, and coconut milk in some regional versions. It is consider...

Kare-Kare is a rich Filipino curry notable for its distinctive creamy sauce made from peanuts and coconut milk. Traditionally prepared with oxtail, it’s a staple at festive occasions and celebrations throughout the Philippines. It's particularly enjoyed by those seeking authentic Southeast Asian cui...

Leche Flan is a Filipino steamed or baked egg custard topped with caramel, derived from Spanish flan and among the most widely served desserts in the Philippines. Unlike many Western flans, it typically uses only egg yolks rather than whole eggs and incorporates condensed or evaporated milk. It is c...

Inihaw na liempo is a Filipino dish of grilled pork belly marinated in a mixture that typically includes soy sauce, calamansi juice, garlic, and other seasonings. It is a common preparation for outdoor grilling and is widely sold as street food and served at home in the Philippines.

Sans Rival is a traditional Filipino dessert known for its intricate construction. It features a delicate meringue shell surrounding a creamy custard base enriched with cashew nuts. A rich dark chocolate ganache provides a final layer of indulgence. This treat is particularly popular among those see...

The Aswang is a prominent, shape-shifting monster in Philippine folklore, known for its ability to alter its physical form, often transforming into a pig, dog, or bird. It functions as a broad umbrella term for various supernatural predators, including ghouls, vampires, and witches, that are typical...

Kapuso Mo, Jessica Soho is a long-running Philippine television news magazine produced by GMA Network. Hosted by journalist Jessica Soho, it delivers in-depth investigative documentaries focusing on social issues and current events within the Philippines. The program’s sustained presence since 2004...

Adobong sitaw is a Filipino dish consisting of long green beans, known as sitaw, braised in a mixture of soy sauce, vinegar, garlic, and often pork or shrimp. It is a variation of adobo, the widely practiced Philippine cooking method of simmering meat or vegetables in vinegar and soy sauce. The dish...

Halo-halo is a traditional Filipino dessert featuring layers of shaved ice mixed with a diverse array of sweet components. It commonly includes ube (purple yam), leche flan, beans, tropical fruits, and jellies. The combination creates a refreshing frozen treat. Halo-halo is particularly enjoyed by F...

Pekiti Tirsia Kali is a Filipino martial art developed from Silat traditions. It focuses on dynamic close-range combat employing simultaneous attacks and linear strikes. The system’s notable aspect lies in its incorporation of trapping techniques alongside powerful movements, drawing upon Malay mart...

Arnis, also known as Eskrima or Kali, is a Filipino martial art centered around weapon systems utilizing sticks, knives, and other improvised implements. It’s notable for its practical approach to close-quarters combat emphasizing fluid movements, trapping techniques, and utilizing an opponent's wea...

Caldereta is a Filipino meat stew adapted from Spanish caldero (cauldron) cooking, made with goat, beef, or pork in a tomato-based sauce with liver paste, olives, and bell peppers, introduced during the Spanish colonial era.

Batchoy is a traditional Filipino noodle soup that originated in the La Paz district of Iloilo City. The dish features fresh egg noodles served in a savory broth made from pork offal, crushed pork cracklings, and beef bone marrow. A raw egg is typically cracked into the piping hot soup before servin...

Ginataan is a traditional Filipino dish defined by its use of coconut milk, locally known as gata. The sweet dessert version, often called ginataang halo-halo, typically consists of a warm, thick stew made from cubed tubers like sweet potato and taro, alongside plantains, tapioca pearls, and glutino...

Modern Arnis is a Filipino martial art focused on effective self-defense utilizing sticks and knives. It’s notable for its deep roots in historical fighting methods and contemporary adaptation. The art draws upon extensive research into traditional Filipino weaponry and combat strategies. Modern Arn...

Bibingka is a classic Filipino dessert, a baked rice cake primarily crafted from glutinous rice and rich coconut milk. Its distinctive flavor profile incorporates ingredients like salted egg and cheese, commonly used in festive celebrations. This treat is particularly enjoyed by Filipinos and those...

Ube halaya is a dense, creamy Filipino dessert made from puréed ube yam (Dioscorea alata), condensed milk, and coconut milk, resulting in a vibrant purple treat with a subtly sweet and rich flavor profile. Ube is a staple ingredient in Filipino cuisine, prized for its distinctive color and mild, ear...

Pancit Canton is a Filipino stir-fried noodle dish featuring wheat-based egg noodles, vegetables, and proteins like pork, chicken, or shrimp. The dish derives its name from Hokkien Chinese cuisine, with "pancit" coming from the Hokkien word "pian e sit," meaning "something conveniently cooked fast."...

The National Museum of the Philippines is a government institution responsible for preserving, studying, and presenting the country's cultural and natural heritage. Established in 1901 and based in Manila, it oversees national museums devoted to fine arts, anthropology, and natural history, along wi...

Pancit Palabok is a traditional Filipino noodle dish consisting of thin rice noodles known as bihon, smothered in a thick, savory shrimp gravy colored bright orange with annatto seeds. The dish is characteristically garnished with a layered array of toppings, including smoked fish flakes, crushed po...

Pancit Bihon is a traditional Filipino noodle dish consisting of thin rice vermicelli, known as bihon, stir-fried with a savory soy sauce-based seasoning. The dish typically incorporates a variety of sliced meats, such as pork or chicken, shrimp, and an assortment of julienned vegetables like carrot...

Inihaw na Bangus is a Filipino grilled milkfish dish in which the whole fish is butterflied, marinated, and stuffed with tomatoes, onions, ginger, and other aromatics before being cooked over charcoal. Milkfish, or bangus, is the national fish of the Philippines and is widely farmed and consumed acr...

Ginataang munggo is a traditional Filipino sweet soup or porridge made primarily from mung beans, coconut milk, and sweeteners such as white or brown sugar. The term "ginataan" refers to the culinary process of cooking ingredients in rich, sweetened coconut milk. This dish is commonly served warm as...

Leche flan is a traditional Filipino steamed custard adapted from Spanish crème caramel. It is made with egg yolks, sweetened condensed milk, and evaporated milk, set atop a layer of caramelized sugar syrup. The dessert is steamed in oval or round molds called llanera and inverted before serving to...

Lav Diaz is a Filipino filmmaker recognized for his lengthy, slow-cinema epics that critically examine the social and political conditions of the Philippines. His films, including 'Norte, the End of History' (2013), are typically shot in black-and-white and feature extensive, static takes that chall...