pinoy food travel

Filipino Food Guide: 28 Must-Try Dishes, Drinks, Desserts

Having been born in the Philippines, I grew up eating traditional Filipino food. Here’s my guide to the best Filipino foods, including dishes, sweet desserts, and drinks. Plus the super popular, Jollibee restaurant.

Despite having lived most of my life in Canada, these foods still give me a sense of nostalgia, even when I was researching the ones with which I’m not familiar.

In the following article, you’ll learn about some of my favorite Filipino foods and some that I would love to try in no particular order, and a couple that I would avoid.

Time to get hungry!

17 Savoury Filipino Dishes

We start this list with arguably the most well-known Filipino dish: Adobo.

Adobo is made with beef, chicken, pork, seafood, or vegetables.

This is then marinated (thus the term adobo, which comes from the Spanish “adobar” = marinade, sauce, seasoning) with bay leaf, black peppercorn, cooking oil, garlic, soy sauce, and vinegar.

Many consider adobo to be the national food of the Philippines.

2. Tapsilog

This is one of my absolute favorite Filipino dishes.

Tapsilog can be broken down this way:

• “Tapa” refers to meat such as beef, mutton, even other meats, then marinated (traditionally smoked or cured). It’s then fried or grilled. I prefer it crispy.
• “Silog” is a combination of words: “Sinangag”, which is garlic fired rice (so good!); and “itlog”, which is egg.

There are many different variations of this type of meal. I prefer beef or pork (to be honest, I’ll usually substitute bacon because I am a Canadian at this point).

Tapsilog is mainly a breakfast meal, but it can be eaten anytime as awesome comfort food.

3. Longaniza or Longganisa

While longaniza is a sausage dish that can be found in various areas of Spanish influence, we’ll focus on the Filipino variety, which is made up of local spices and dyed red.

In the Philippines, longganisa are sausages that are either fresh or smoked and can be made with black pepper, brown sugar, garlic, salt, and vinegar. Other spices can be added for variations and personal taste.

This is also mainly a breakfast food, which can be eaten with silog (see above). I think I may prefer this breakfast to tapsilog. Oh well, time for some taste testing!

4. Lumpiang Shanghai or Lumpia

Another favorite of mine, lumpiang shanghai are Filipino spring rolls.

These are relatively easy to make at home. All I need are spring roll wrappers, some ground meat seasoned with broth or stock cubes, diced-up carrots, and black pepper.

The fun comes in rolling them. I have spent hours preparing lumpia for guests growing up. After being rolled, they’re deep-fried until crispy and cooked well.

5. Bicol Express

This is one meal I haven’t had a chance to enjoy in a while. Bikol express is a type of stew that is usually made with pork, garlic, ginger, onion, stockfish or shrimp paste, coconut milk, and long chilies.

Another name for Bicol Express is Sinilihan. As the name suggests, it comes from the Bicol region of the Philippines.

6. Pinakbet

Pinakbet is a popular dish made with bagoong (fermented fish) or alamang (shrimp or krill paste); vegetables like bitter melon (ampalaya), eggplant, and okra.

Lechon is another national dish of the Philippines. It is made by roasting an entire pig over a fire on a spit.

There are two major ways that lechon is prepared:

• Cebu or Visayas lechon: stuffed with herbs like bay leaves, black peppercorn, lemongrass (tanglad), leaves from native citrus or tamarind trees, scallions, salt. This is then cooked over charcoal made from coconut huusks
• Manila or Luzon lechon: not stuffed with herbs, sometimes with salt and pepper. Cooked over a wood fire, with a sauce made from liver (known as lechon sauce

Both variations rub salt or spices on the skin to make it crispier, and baste it as it cooks (sometimes with carbonated drinks).

While it has a Spanish name, lechon has origins that predate Spanish influence, as pigs are native to the Philippines.

Learn about roasted pork, a popular street food in Ecuador .

Pancit is a name used for many noodle dishes in the Philippines.

The following are just a few:

• Batchoy : soup made with beef loin, chicken stock, crushed pork cracklings, pork offal, and round noodles.
• Kinalas : noodles, with scraped meat from pork or beef’s head, sauce made from cow or pig brains.
• Pacit palabok : This is the one I’m most familiar with. It’s made with a shrimp-based sauce, which include annatto seeds, green onions, ground chicharrón, hard-boiled eggs, smoked fish (tinapa)

9. Arroz Caldo

Arroz caldo is another dish that I haven’t had in a while, but always remember enjoying it. It’s a rice porridge dish served hot, made with chicken, garlic, ginger, pepper, rice, and scallions.

Arroz caldo can also be served with calamansi (a type of Filipino citrus fruit), fish sauce, and a hard-boiled egg. This is another great comfort food.

10. Sinigang

Sinigang is a sour and savory soup that’s quite popular. It’s often made with tamarind (sampalok), which gives it its distinctive flavor.

Other ingredients include fish sauce, green chili (siling mahaba) onions, tomatoes, seafood, or various meats (pork, beef, chicken), and vegetables.

This Filipino soup is usually made with chicken or fish, green papaya, and leaves of a chili pepper called siling labuyo.

It comes in a broth flavored with fish sauce, ginger, and onions. Tinola is also usually served with white rice.

12. Chicken Inasal

Chicken inasal is prepared by having the chicken marinated in annatto, calamansi, coconut vinegar, and pepper.

This is then grilled over hot coals, and basted with the aforementioned marinade. It’s usually served with more calamansi, rice, soy sauce, and vinegar.

13. Crispy Pata

Crispy pata is a pork dish. More specifically, it’s pig knuckle or pig foot. It’s deep-fried and served with a dip of soy vinegar.

While other countries have similar dishes (think Germany’s Schweinshaxe), the Filipino version first appeared in the 1950s, when the son of the owner of a restaurant north of Manila called Barrio Fiesta decided to deep fry scrapped pork legs.

14. Kare-kare

Kare-kare is a stew made with peanut sauce. Various meats can be used, like oxtail, beef tripe, or pigs feet. Vegetables like eggplant, okra, green beans are also added, among others. Kare-kare can be served with bagoong on the side.

The name kare-kare comes from the word “curry”, and this meal is a favorite wherever there’s a celebration.

15. Ensaladang Lato

Ensaladang lato is a type of seaweed salad. The seaweed used is known as Caulerpa lentillifera . The first known commercial cultivation of this seaweed took place in the Province of Cebu (where I was born).

The seaweed used for ensaladang lato is usually eaten raw and mixed with bagoong, raw shallots, tomatoes, and a bagoong and vinegar dressing.

16. Escabeche

Escabeche is a dish popular in the Philippines. While it has a similar sounding name to ceviche, (which is usually raw seafood marinated in something acidic like vinegar), escabeche is prepared differently.

In the Philippines, the term refers to sweet and sour fish. The fish is lightly fried first, then marinated in a sweet and sour sauce.

17. Pandesal

Pandesal was always a staple at my house whenever we had people over for food.

These Filipino bread rolls are slightly sweet, small, and fluffy. They go well in all sorts of situations, be it for snacking or as a side during a meal.

With simple ingredients like flour, oil, salt, sugar, and yeast, they’re fairly simple to make, as well.

5 Filipino Desserts and Sweet Snacks

Ube is also known as purple yam. It’s used for a variety of Filipino desserts.

One of this is ube halaya. Boiled purple yam is mixed with coconut milk, butter, and condensed milk. This then is usually served cold after being refrigerated.

Ube halaya can also be used as the base for ube ice cream.

These ube dishes can often be found in the next dessert on this list, halo-halo.

19. Halo-halo

Probably the most popular Filipino dessert or snack, the name “halo-halo” means mixed together. You can probably guess that it’s a bunch of ingredients mixed together.

The main staples that usually go into halo-halo are milk, shaved ice, sweetened beans, and ube ice cream.

Then other fruits can be put in to flavor it to your liking.

Durian is a fruit that can be found throughout Southeast Asia, and are native to Borneo and Sumatra. In the Philippines, durian trees are mainly found in the Mindanao region, in the southern tip of the country.

Durian is known to have a distinctive prickly exterior while having a very strong odor (one that divides people; some like it while others find it overwhelming).

It can be used in savory dishes, or in desserts.

Some say that durian has a sweet taste like custard, while others describe it as tasting like almonds, caramel, cheese, and garlic.

Biko is a sticky rice dish, also known as kakanin. Main ingredients include brown sugar, coconut milk, and sticky rice. I always enjoyed having this, especially freshly made.

22. Treats: Peanut Browas, Choc Nut, Polvoron

These are some of the treats that I still love to this day. As you’ll see, I have a major sweet tooth.

Peanut browas are essentially Filipino ladyfingers. They are made from ground peanuts, eggs, sugar, and yeast, then formed into bite-sized portions.

Choc Nut is a chocolate candy made with cocoa powder, coconut milk, and crushed peanuts, and served (once again) in bite-sized portions.

Polvoron in the Philippines is another bite-sized treat.

Made with butter or margarine, dry powdered milk, sugar, and toasted flour, polvoron can then be flavored with a variety of flavors, though my favorite were always the nutty ones, like cashew.

5 Filipino Drinks

Basi is an alcoholic drink made from sugarcane, with around 10 to 16 percent alcohol. It can also be called sugarcane wine.

24. Buko juice

Buko juice is a cold drink made from chilled coconut water. While not exclusive to the country, this is still a refreshing drink in the Philippines.

Depending on what you like, buko juice can also be served with meat from the coconut, milk, and sweetened to taste.

25. Kapeng Barako

Kapeng Barako is a coffee grown in the Philippines. Coffee is very popular among Filipinos.

This type can be found in the provinces of Batangas and Cavite. It’s strong in flavor and is considered to be an endangered heritage food.

Kapeng Barako is a variety of the Liberica species, one of the 4 primary types of coffee .

26. Calamansi Drink

Calamansi drink is Filipino lemonade. Made from a hybrid citrus fruit from the Philippines, it’s best served cold to beat hot days.

27. Lambanog

Lambanog is a liquor made from either coconut or nipa (mangrove) palm. It can be up to 45 percent alcohol and originates from the region of Luzon.

Fast Food in the Philippines

28. jollibee / jolly spaghetti.

This list wouldn’t be complete without talking about Jollibee, the famous Filipino fast-food chain.

You can get standard fast-food items there, like fried chicken and burgers, but the one item I wanted to highlight was the Jolly Spaghetti .

This spaghetti is unique in its sweet sauce, with meats included like hotdogs, ground pork, and ham.

This spaghetti with sweetened sauce is actually quite popular in the Philippines, not just in the restaurant.

As of July 2021 , there are 69 Jollibee stores in North America.

Ones I would avoid

The following foods I would avoid for personal reasons. I’ll put them here since they’re popular in the Filipino community. You may choose if you want to try them.

• Balut is fertilized egg duck that’s served with the embryo semi-developed.
• Dinuguan is a pork blood stew, with chili, garlic, pig blood, pork offal, and vinegar.

I can’t wait to try some of these dishes again! There are also lots of different variations for many of these dishes, so you can enjoy them in many different ways.

These are the foods that came to my mind or were popular when I searched for ideas. Which ones do you like? What other Filipino foods come to your mind? Let us know in the comments below!

Hungry for more? Learn more about the food from more countries: Peru , Nicaragua , Egypt , Ecuador , and Rwanda .

Hello, I'm Joshua Diegor . My love for travel began I was 18 when I went with some friends to New York City. All in all, I've traveled to 6 continents and 14 countries.

I'm a regular contributor to Storyteller Travel .

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Traditional Filipino Food – 18 Best Filipino Dishes To Try in the Philippines

By: Author Raymond Cua

Posted on Last updated: February 18, 2022

Looking for typical Filipino foods? This is your ultimate food list for must-try traditional Filipino dishes!

An extensive group of islands, Philippines is a Southeast Asian country, sharing maritime borders with nations such as Taiwan, Japan, Indonesia, Malaysia, Vietnam, and mainland China.

There is so much to explore in this country – its culture, people, tourist attractions, and history.

As a Travelling Foodie, I also love exploring through food.

Growing up in Manila meant growing up with many delicious Filipino foods, which I’m so grateful for because it’s one of the best Southeast Asian cuisines but not a lot of people know about it.

When I moved to Canada in 2006, I was craving it, but I noticed Filipino cuisine isn’t as popular compared to other Asian cuisines like Chinese, Japanese, Korean and Thai.

Every time I introduced Filipino food to friends in North America, they ended up loving it, noting its strong and unique flavours.

Filipino food definitely needs more love and recognition.

Even Anthony Bourdain had a soft spot for Filipino cuisine and called it “underrated.”

He has featured the Philippines and Filipino food numerous times on his shows.

When they say that Philippines is food lovers’ heaven, they have it right.

This guide will give you a tour of the traditional Filipino food that Philippines has to offer.

Best Traditional Filipino Food

Here’s a list of some of the best traditional Filipino dishes you must-try!

If you want to learn more Filipino cuisine, check out my guides on Filipino Desserts and Exotic Filipino Food .

The most popular Filipino food and referred to as the unofficial national dish of the Philippines, Adobo is commonly chicken (though pork is a 2nd favourite option) simmered in vinegar, garlic, black peppercorns, soy sauce, and bay leaves.

Though its an authentic Filipino delicacy, Adobo gets its name from colonizer Spain, which means “marinade” or “sauce.”

Did you know? There is no standard recipe for Adobo. Every Filipino household makes it differently.

This traditional Filipino food is usually eaten with white rice.

You would typically pour the sauce onto the rice as well.

If you want to savor the dish in different ways, you can also try “adobo-flavored” noodles, nuts and crispy snacks common in Philippines.

Bicol Express

This traditional Filipino food is famous for its fusion of flavors of spicy, sweet, savoury and tart.

Bicol Express is a spicy Filipino stew that contains bite-sized pork pieces with chilies, coconut milk, shrimp paste, tomatoes, onions, and garlic.

This spicy yet creamy pork stew gets its name from the train in the Bicol region of Philippines that is known for its spicy food.

Bicol Express is usually served as a main dish for lunch or dinner along with steamed rice.

Also Read: Gallery by Chele, Filipino Tasting Menu Restaurant in Manila

A famous Filipino beef dish, Bulalo is usually a light-colored soup prepared by cooking beef shanks and bone marrows until the collagen and fat have melted into the broth.

Besides the beef, this popular Filipino soup also includes leafy vegetables, corn cob, scallions, garlic, onion, ginger, scallions, and fish sauce.

Bulalo is worth enjoying with garlic rice, soy sauce and calamansi on the side.

This traditional Filipino food is popular in the Southern Luzon region of the country.

Chicken Inasal

Native to the Visayan Islands, this traditional Filipino food is not your typical grilled chicken.

Chicken Inasal is grilled chicken to perfection.

The preparation involves chicken marinated in ginger, lemongrass, and calamansi juice.

The chicken is then grilled over the fire using annatto oil.

Chicken Inasal is served with rice, liquid chicken fat, and a soy sauce dip.

The dish is a must-try if you love chicken.

In fact, some restaurants in the Philippines serve this with unlimited garlic rice because it’s so flavourful.

Crispy Pata

Ask any Filipino their favourite Filipino dish, Crispy Pata will surely be mentioned! Myself included .

Crispy Pata is a famous Filipino pork dish made from pork leg (or pork hock or knuckles).

This traditional Filipino dish is prepared with the whole pork leg boiled with a spice mixture (like salt, bay leaf, peppercorns and garlic) until tender.

It is further fried until it attains a golden brown color and becomes crispy.

The result is crunchy skin and moist tender meat!

This popular pulutan dish or main entree is served with pickled papaya and a sauce that is made from vinegar, soy sauce, and a variety of spices.

If you’re in Manila, Project Pork is one of the best restaurants in Manila for Crispy Pata!

I haven’t found a place better than them.

Inihaw na Liempo

Inihaw na Liempo is Grilled Pork Belly made in Filipino style.

The pork belly is marinated and grilled on a charcoal grill.

The taste is amazing! It has nice char on the fatty part which further enhances the flavor of the dish, and the pork comes out flavourful with the marinade.

This traditional Filipino food is served with a side of sawsawan (dipping sauce) or spiced vinegar known as pinakurat.

Inihaw na Liempo is a popular dish for pulutan with beer.

You can also enjoy it as a main entree with steamed white rice, or (even better) garlic rice.

Kaldereta is a traditional Filipino meat stew that is made with vegetables, tomato sauce and liver paste.

The vegetables often include tomatoes, olives, potatoes, hot peppers, and bell peppers.

The meat could vary from goat meat to beef, chicken, or pork.

Its name comes from the Spanish word caldera which means cauldron.

Kaldereta is very much similar to the meat stews made in Iberian Peninsula and was brought to the country by the Spaniards.

This traditional Filipino food is unique to Philippines.

A hearty stew dish, Kare-Kare is a famous local dish that contains a rich savory peanut sauce.

It consists of meat, often one or more of beef, tripe, oxtail, pork leg, beef, and even at times goat.

Then vegetables are mixed in the peanut sauce, a sauce prepared from ground roasted peanuts.

Some people even use peanut butter with garlic, onions, and annatto seeds.

This main entree is often served with shrimp paste on the side to enhance the flavor of the dish and balance the rich peanut sauce.

I know Adobo is more popular, but I personally enjoy Kare-Kare more.

Also Read: Indian Street Food Guide

Laing is a Filipino recipe that consists of shredded or whole taro leaves simmered in thick coconut milk with labuyo chile, garlic, ginger, lemongrass, shallots, and shrimp paste.

This traditional Filipino dish came from the Bicol region of the Philippines, where it is popularly known as pinangat.

Laing is also known as ginataang laing because it is a form of ginataan (Filipino meals cooked in coconut milk).

This vegetable side dish is typically served with boiled white rice to accompany meat or fish side dishes known as ulam in Filipino.

What I love doing is adding a lot of laing on top of white rice and then mixing it all so the white rice becomes so flavourful.

The most iconic Filipino food, Lechon, often known as “roasted suckling pig,” is a famous Filipino dish served at festivities and special occasions such as birthdays and weddings.

In fact, in one area in Manila, you’ll streets lined with lechon.

This area is called La Loma and is the Lechon Capital of the Philippines!

One of several Spanish inspirations on Filipino food, this traditional Filipino food can be prepared in two ways: ‘Manila or Luzon lechon’ and ‘Visayas or Cebu lechon.’

Before roasting, Manila lechon is normally merely spiced with salt and pepper.

However, Cebu lechon is usually stuffed with a variety of spices such as tamarind, lemongrass, tamarind, onions, garlic, and chives, to name a few.

Both are slowly roasted over an open fire for many hours.

You can notice a difference in the skin for both kinds of lechon.

I personally prefer the skin on the Luzon lechon which is smooth and thin with a crispy crunch.

I find the Cebu lechon has more of a hard crackling crunch.

Leftover lechon is typically chopped then used to make another Filipino dish called Lechon Paksiw, in which they stewed the leftovers in vinegar, liver sauce, and spices.

If you’re in Manila, Kamayan is one of my favourite restaurants in Manila for lechon and it’s all you can eat!

Lechon Kawali

Lechon is not always easy to find or make since it requires a whole pig and an open fire.

The next best thing you can get instead is Lechon Kawali, deep fried pork belly!

The name basically means Lechon cooked in a wok (kawali).

Similar to Crispy Pata, the pork belly is boiled first with some spice mixture, then air dried with salt rub, and then fried in a wok until crispy when the skin turns into a crackling texture.

Crispy skin with tender fatty meat! What more can you ask for!

It’s typically served with soy-vinegar sauce like crispy pata.

But another popular sauce for Lechon Kawali is pork liver sauce like Mang Tomas, which I personally prefer over the soy-vinegar sauce.

If you’re ever in Toronto, Sampaguita Village is the best Filipino restaurant in Toronto for lechon kawali.

Perhaps the most traditional Filipino breakfast dish, Longganisa (Longaniza) is Philippines’ favorite sausage and my favourite for a Filipino breakfast.

It is a long pork sausage that is spiced with paprika, aniseed, vinegar, cinnamon, and garlic.

There are regional varieties to Longganisa with the most popular being from Pampanga (sweeter) and Vigan (more savoury).

When you visit Philippines, longganisa is a must-have.

It is considered the king of Filipino breakfast and is paired with garlic fried rice and fried egg, which is called longsilog on the menu.

Also Read: Korean Food Guide

Fried Lumpia

Ask any Filipino: there’s no truer heartbreak than going to a Filipino party and finding out there’s no lumpia!

One of the most popular Filipino appetizers, Lumpia (or Lumpiang Shanghai) is inspired by Chinese egg rolls and is essentially a deep-fried spring roll.

This traditional Filipino snack or side dish is stuffed with a combination of chopped vegetables and minced meat, infused with the right sauces to makes it the perfect appetizer for lunch.

Fried Lumpia is spring roll taken to the next level and is a major part of Philippines’ food culture.

You can find them in almost every party and special occasion.

Pancit Palabok

Pancit, or pansit, is a common term for traditional Filipino noodles often cooked with vegetables and meat.

Pancit Palabok is a popular variety specially prepared with shrimp sauce and is garnished with cooked shrimp, crushed chicharon, boiled pork, tinapa flakes, fried tofu, scallions, smoked fish, and friend garlic.

It’s one of the most popular dishes during celebrations particularly birthdays since pancit palabok is associated with long life and good health.

Philippine fast food chain, Jollibee, is very known for their Palabok Fiesta, which you can get in a party size for those special occassions.

Pork Barbecue

Go outside the streets of the Philippines, you are sure to find Pork Barbecue, one of the most popular Filipino street food.

But it’s not just for the streets.

It’s also a staple in restaurants, parties and at home for gatherings.

Popular for pulutan, this traditional Filipino dish is marinated pork slices on a stick that are charcoal grilled.

What makes them different from other pork BBQ is the marinade since the Filipino version has a mix of sweet, salty and, sometimes, slightly spicy, whereas others tend to be salty and/or spicy only.

The secret? The marinade typically includes banana ketchup and 7-up/Sprite!

The spiciness would come from chili oil or chili peppers.

Also Read: Air Fryer BBQ Pork Tenderloin Recipe

Aside from bulalo, Sinigang is one of the best Filipino foods to try if you’re searching for something that might warm you up during the monsoon season.

This traditional Filipino food is meat or seafood-based Filipino stew or soup in which the acidic stock is made with tamarind (sampalok) for a sour and savoury taste.

With its sour taste, sinigang is definitely an acquired taste and not for everyone.

Water spinach (kangkong), okra, radish, taro, eggplant, and string beans are all commonly used in a traditional Filipino sinigang.

Aside from tamarind, spices like citruses, gooseberry tree fruits (called karmay in Ilocano), and others are used to enhance the sourness.

Sisig is another popular Filipino dish that developed in the province of Pampanga, specifically in Angeles.

Portions of a pig’s head, such as its ears, cheeks, and jowls, are customarily chopped, boiled, and then sauteed or grilled or fried before being dressed with chicken liver, calamansi, chili peppers, onions, salt, vinegar, and pepper.

Some people find sisig to be exotic, but this is nothing compared to other exotic Filipino food !

Different places serve sisig in either soft or crispy form. It’s soft when it’s sauteed, and crispy when grilled or fried.

The traditional sisig uses pork, but variations have come out due to its popularity.

It’s now common to find chicken sisig (I love the one at Casa Manila in Toronto ), bangus sisig (for pescatarians) and tofu sisig (for vegetarians).

I even had cocodile sisig during my trip to Palawan !

Sisig is popular as a pulutan dish with beer because of how flavourful along with the sizzle and the crunch.

It’s one of my favourite Filipino food, something I always order when I’m in a Filipino restaurant. Luckily, I found the best sisig in Toronto at Bella’s Lechon.

If you’re in the Philippines, I found Manam Cafe is one of the best restaurants in Manila (if not, the best!) for sisig.

Tapa is made from dried or cured beef, mutton, venison, or horse meat, although it can also be made from other meats or perhaps even fish.

Unless otherwise stated, tapa typically refers to beef tapa in the Philippines. It’s like the Filipino version of “beef jerky.”

This traditional Filipino breakfast food is made by slicing thin strips of beef and preserving them with salt and spices.

It’s frequently fried or grilled.

In Filipino restaurants, you’ll usually find it as Tapsilog, a combination of the Tagalog terms (beef) tapa, sinangag (fried garlic rice), and itlog (fried egg).

As a side dish, it may include atchara, pickled papaya strips, or sliced tomatoes. As a condiment, vinegar or ketchup are commonly used.

Hope this list of Traditional Filipino Food helps you decide what are the best Filipino dishes to eat when visiting Philippines, or in any Filipino restaurants in the world!

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Monday 16th of October 2023

I love all of these food

Raymond Cua

Love Filipino food! Which traditional Filipino dish from the list is your favourite?

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Filipino Food: 20 Best Dishes To Try In The Philippines

Introduction

Welcome to the vibrant and diverse culinary world of Filipino food! The Philippines, known for its rich cultural heritage and breathtaking natural landscapes, is also home to a spectacular array of mouthwatering dishes. Filipino cuisine is a delightful fusion of influences from Spanish, Chinese, Malay, and American cultures, resulting in a unique and flavorful dining experience.

From hearty stews to succulent barbecues, Filipino food offers a tantalizing blend of tastes, textures, and aromas that will leave you craving for more. Whether you’re a food enthusiast looking to explore new flavors or a traveler eager to delve into the local cuisine, the Philippines is a culinary destination that is sure to captivate your taste buds.

In this article, we’ll take you on a gastronomic journey through the 20 best Filipino dishes that you must try during your visit to the Philippines. From iconic favorites to hidden gems, this list showcases the diverse range of Filipino delicacies that have captured the hearts of locals and travelers alike.

So, get ready to embark on a culinary adventure and discover the flavors that make Filipino cuisine truly special. From the world-famous Adobo to the refreshing Halo-Halo, each dish is a reflection of the Filipino spirit and a testament to the country’s rich culinary heritage.

Are you ready to tantalize your taste buds with the flavors of the Philippines? Let’s dive into the delicious world of Filipino food and explore the 20 best dishes that will leave you craving for more!

Let’s start our culinary journey with the national dish of the Philippines – Adobo. This beloved Filipino dish is a true testament to the rich flavors and simplicity of Filipino cooking.

Adobo is a savory and tangy dish that is typically made with either chicken or pork marinated in vinegar, soy sauce, garlic, and spices. The meat is then simmered until tender, allowing the flavors to meld together and create a truly irresistible dish.

What sets Filipino Adobo apart is its unique cooking process. Instead of browning the meat before marinating, Filipino Adobo involves simmering the marinated meat in its own sauce. This method not only infuses the meat with a rich and complex flavor but also creates a tender and succulent texture.

The result is a dish that is bursting with umami flavors, with the perfect balance of tangy and savory notes. The aroma of garlic and soy sauce fills the air as the tender meat soaks up the delicious sauce. Pair it with a steaming bowl of rice, and you have a comforting and satisfying meal that is sure to leave you coming back for seconds.

Adobo is so ingrained in Filipino culture that it has become a staple in every household, often prepared for family gatherings and special occasions. It is a dish that evokes a sense of nostalgia and brings people together, as they gather around the dining table to enjoy this classic Filipino favorite.

While the traditional Adobo recipe calls for chicken or pork, there are numerous variations that incorporate other ingredients such as seafood or vegetables. Some regions in the Philippines even use coconut milk in their Adobo, creating a creamy and aromatic twist on the classic dish.

Whether you prefer the classic chicken or pork Adobo or are eager to try a unique variation, this iconic Filipino dish is a must-try. Its versatility and depth of flavors make it a true staple in Filipino cuisine, and it is sure to leave a lasting impression on your taste buds.

No culinary journey through Filipino cuisine would be complete without trying Sinigang. This beloved sour soup is a Filipino comfort food that is cherished for its tangy flavors and hearty ingredients.

Sinigang is typically made with a tamarind-based broth that gives it its signature sour taste. This base is then combined with a variety of vegetables such as spinach, string beans, radishes, and eggplant, as well as your choice of protein like pork, beef, shrimp, or fish. The combination of the sour broth and the fresh ingredients creates a harmonious blend of flavors that is both comforting and refreshing.

What sets Sinigang apart from other soups is its distinctive balance of sourness and richness. The tangy tamarind broth is perfectly complemented by the savory flavors of the meat or seafood, creating a deeply satisfying and complex taste profile. The addition of the vegetables adds a textural element and vibrant colors to the dish, making it visually appealing and nutritious.

Sinigang is not only delicious but also holds a special place in Filipino culture. It is often enjoyed during family gatherings, especially during rainy days, as it is believed to have a comforting and warming effect. Sharing a steaming bowl of Sinigang with loved ones fosters a sense of togetherness and creates lasting memories.

While tamarind is the traditional souring agent used in Sinigang, there are regional variations that utilize other sour fruits such as guava, calamansi, or green mango. Each variation adds its own unique twist to the dish, offering a range of flavor profiles to suit different palates.

Whether you prefer a tangy and sour Sinigang or a milder version with a hint of sweetness, this Filipino sour soup is a must-try. Its comforting flavors and versatility make it a beloved dish, cherished by Filipinos across the country.

So, indulge in a steaming bowl of Sinigang, let the sour broth warm your soul, and savor the flavors that have made this Filipino classic an enduring favorite.

Prepare your taste buds for a feast fit for a celebration with the iconic Filipino dish, Lechon. Hailed as the “king of all Filipino dishes,” Lechon is a showstopper that is sure to dazzle your senses.

Lechon refers to a whole roasted pig, cooked over an open fire or in a special oven. The preparation of this beloved dish requires time, skill, and careful attention to detail. The pig is marinated and stuffed with a mixture of aromatics and herbs, such as lemongrass, garlic, and bay leaves, which infuse the meat with incredible flavors during the slow-roasting process.

What makes Lechon truly extraordinary is its crackling crispy skin. The pig is roasted until the skin turns golden brown and becomes irresistibly crispy. The contrast between the crunchy skin and the tender, juicy meat is a match made in culinary heaven.

Lechon is often the centerpiece of festive occasions and special celebrations in the Philippines, such as birthdays, weddings, and fiestas. It brings people together, creating a sense of joy and camaraderie as they gather around the Lechon to savor this indulgent delicacy.

The flavors of Lechon vary depending on the region in the Philippines. Cebu, in particular, is known for its distinct style of Lechon, which involves marinating the pig in a tangy sauce before roasting. This method adds an extra layer of flavor and enhances the succulence of the meat.

Aside from its role in celebrations, Lechon has also gained international prominence and has been recognized as one of the best dishes in the world. The succulent meat and crispy skin have won the hearts of countless food enthusiasts and travelers, who flock to the Philippines to experience the magic of Lechon firsthand.

Whether enjoyed on its own, paired with rice, or as a filling for sandwiches or tacos, the indulgence of Lechon is an experience you won’t want to miss. So, go ahead and treat yourself to a taste of this majestic Filipino dish and discover why it has become a culinary legend.

Get ready to delight your taste buds with the rich and savory flavors of Kare-Kare, a traditional Filipino stew that is beloved for its unique blend of ingredients and textures.

Kare-Kare is a dish that showcases the influences of Spanish and indigenous Filipino cuisine. The main component of this delectable stew is a thick, peanut-based sauce, which is the star of the show. The sauce is made by simmering ground peanuts with onions, garlic, and annatto seeds, creating a creamy and flavorful base.

Traditionally, Kare-Kare is made with oxtail, tripe, and/or pork hocks, which are slowly cooked until tender. The combination of the meat’s richness with the earthy flavors of the peanut sauce creates a truly indulgent and satisfying dish.

What sets Kare-Kare apart is its accompaniment of bagoong, a fermented shrimp paste. The bagoong adds a salty and umami element to the dish, which beautifully complements the creamy peanut sauce. When combined with a side of steamed rice and some vegetables like eggplant, string beans, and bok choy, Kare-Kare becomes a complete and satisfying meal.

Kare-Kare holds a special place in Filipino cuisine and is often associated with celebrations and gatherings. It is commonly served during fiestas, family reunions, and other special occasions. The act of savoring Kare-Kare brings people together, fostering a sense of warmth and togetherness.

While the traditional recipe calls for oxtail or tripe, there are also variations that use seafood, chicken, or vegetables for those who prefer a different twist on this classic dish. Regardless of the version, Kare-Kare never fails to impress with its complex flavors and comforting qualities.

So, indulge in the creamy peanut goodness of Kare-Kare, savor the tender meat or flavorful alternatives, and experience the unique flavors that have made this Filipino stew a standout in the culinary world.

When it comes to Filipino comfort food, Pancit is a must-try dish. This beloved noodle dish is a staple in Filipino cuisine and is woven into the fabric of Filipino culture and tradition.

Pancit refers to a variety of stir-fried noodle dishes that come in different regional variations across the Philippines. The name “Pancit” is derived from the Hokkien Chinese word for “noodles,” reflecting the Chinese influence on Filipino cuisine.

Pancit is typically made with rice noodles and a medley of vegetables, meat, and seafood. The combination of ingredients varies depending on the region, creating a diverse range of flavors and textures. Some popular types of Pancit include Pancit Canton (stir-fried noodles with vegetables and meat), Pancit Bihon (thin rice noodles stir-fried with vegetables and meat), and Pancit Malabon (thick rice noodles with seafood and a rich sauce).

What makes Pancit truly stand out is its ability to bring people together. It is often served during birthdays, family reunions, and other celebrations, symbolizing long life and good luck for the celebrant. Sharing a plate of Pancit fosters a sense of camaraderie and joy as loved ones gather to savor this comforting and delicious dish.

The beauty of Pancit lies in its versatility. It can easily be customized to suit different dietary preferences, making it a favorite among vegetarians and meat lovers alike. The noodles are a blank canvas for creativity, allowing for endless variations and combinations of ingredients.

Whether you prefer the simplicity of Pancit Canton or the indulgence of Pancit Malabon, each bite of this flavorful noodle dish is a celebration of Filipino cuisine. The combination of tender noodles, vibrant vegetables, and savory meats or seafood creates a harmonious blend of flavors that is both comforting and satisfying.

So, treat your taste buds to the deliciousness of Pancit and experience the flavors that have made this Filipino noodle dish a beloved favorite. Whether it’s enjoyed as a simple weeknight meal or a centerpiece of a special occasion, Pancit offers a taste of Filipino tradition and culinary heritage.

Bistek Tagalog

Get ready for a burst of tangy and savory flavors with Bistek Tagalog, a classic Filipino dish that combines tender beef slices with the zing of citrusy marinade.

Bistek Tagalog, also known as Beefsteak Tagalog, is a robust and flavorful dish that showcases the fusion of Spanish and Filipino influences in Filipino cuisine. The dish features thinly sliced beef, typically sirloin or flank steak, marinated in a mixture of soy sauce, calamansi juice (a local citrus fruit), and onions.

After marinating, the beef is quickly seared and then simmered in its own marinade until it becomes tender and infused with the rich flavors of the marinade. The result is tender beef bathed in a delectable mixture of tangy and savory goodness.

Bistek Tagalog is often served with a generous drizzle of the flavorful sauce over the beef slices and accompanied by a side of steamed rice. The combination of the succulent beef and the tangy sauce creates a perfectly balanced and satisfying meal.

This dish holds a special place in Philippine cuisine and culture, reflecting the Filipino preference for bold and robust flavors. It is a popular choice for family reunions, potlucks, and everyday meals alike, showcasing the versatility and appeal of Bistek Tagalog.

While the traditional recipe calls for beef, there are also variations that use other types of meat, such as pork or chicken, to cater to different preferences. Some variations even incorporate additional ingredients like mushrooms or broccoli to add texture and flavor to the dish.

So, if you’re looking to experience the vibrant flavors of Filipino cuisine, Bistek Tagalog is a dish you should definitely try. Its tender beef and tangy marinade make it a standout dish that will certainly satisfy your taste buds.

Get ready to cool off and indulge in a delightful Filipino treat with Halo-Halo. This iconic dessert is a colorful and refreshing medley of flavors and textures that will tantalize your taste buds.

Halo-Halo, which translates to “mix-mix” in Filipino, is a popular dessert that is enjoyed year-round in the Philippines, especially during the hot summer months. It is a delightful combination of various ingredients, layered in a tall glass, and topped with crushed ice and a drizzle of sweet syrup.

The base of Halo-Halo typically consists of sweetened fruits such as jackfruit, bananas, sweet beans, and sweetened palm fruits, providing a burst of natural sweetness. Additionally, it may include various toppings such as colorful gelatin, sweetened tapioca pearls, leche flan (caramel custard), and creamy purple yam ice cream.

What sets Halo-Halo apart is the mix of textures and flavors. Each spoonful offers a harmonious blend of creamy, fruity, chewy, and crunchy elements, making it a truly delightful dessert experience. As you enjoy Halo-Halo, you’ll discover new flavors and textures with every bite.

One of the most enjoyable aspects of Halo-Halo is its customizability. You can add or skip ingredients based on your preference, allowing you to create a personalized version of this beloved dessert. Some people even like to experiment with unique additions like cereal, cornflakes, or even chocolate bars, adding their own creative twist to the classic Halo-Halo.

Halo-Halo is not just a treat for the taste buds but also a feast for the eyes. The vibrant and colorful layers of ingredients create a visually appealing dessert, making it a favorite among social media enthusiasts who love to capture its beauty.

Whether you’re strolling along the streets of Manila or visiting a local dessert shop, experiencing the cool and delightful taste of Halo-Halo is a must. It’s a dessert that embodies the fun and festive spirit of Filipino cuisine, and it will surely leave you craving for more.

Prepare your taste buds for a sizzling and savory delight with Sisig, a flavorful Filipino dish that combines crispy and tangy elements in every bite.

Sisig originated in the culinary capital of the Philippines, Pampanga, and has since gained popularity across the country and beyond. It was traditionally made with pig’s head, specifically the cheeks and ears, which are simmered, grilled, and ultimately chopped into smaller pieces.

What sets Sisig apart is its cooking method. After the meat is chopped, it is traditionally grilled on a sizzling plate, allowing the fat to render and the meat to become crispy and caramelized. This creates a delightful contrast of textures—crunchy on the outside, tender and succulent on the inside.

Sisig is typically seasoned with a mixture of calamansi juice (a local citrus fruit), soy sauce, vinegar, and various spices. Some variations also include chopped onions, garlic, and chili peppers to add an extra kick of flavor.

Not only is Sisig known for its unique flavors and textures, but it is also enjoyed as a social dish. It is often served on a sizzling plate, with the aromatic steam and sizzle captivating diners’ attention. Sisig is commonly enjoyed as pulutan, a type of appetizer or finger food, paired with drinks during gatherings or night-outs with friends.

While the traditional Sisig recipe features pork, there are now variations that use chicken, tuna, or even tofu to cater to different dietary preferences. This adaptability has made Sisig a favorite dish among Filipinos and has cemented its place as a must-try in Filipino cuisine.

So, if you’re looking to indulge in a sizzling and flavorful dish, be sure to try Sisig. With its crispy and tangy goodness, it’s a dish that showcases the unique and vibrant flavors of Filipino cooking.

Chicken Inasal

Prepare yourself for a mouthwatering grilled chicken dish that is bursting with flavor – Chicken Inasal. Hailing from the province of Bacolod in the Philippines, Chicken Inasal has gained widespread popularity for its deliciously marinated and chargrilled chicken.

Chicken Inasal is known for its distinct marinade that infuses the chicken with a delectable combination of tangy and savory flavors. The marinade typically consists of a mixture of calamansi juice (a local citrus fruit), soy sauce, vinegar, garlic, ginger, and annatto oil. This blend of ingredients creates a unique and mouthwatering taste experience.

Traditionally, Chicken Inasal is cooked over a hot charcoal grill, which adds a subtle smokiness to the chicken while maintaining its juicy and tender texture. The grilling process also results in beautiful grill marks and a slightly charred exterior, adding visual appeal to this already appetizing dish.

What makes Chicken Inasal truly special is its accompaniment of sinamak, a spiced vinegar dipping sauce. Sinamak adds an extra kick of tanginess and spice to the grilled chicken, elevating the flavors to new heights.

Chicken Inasal is not just a dish; it’s a culinary experience. It is often enjoyed in a casual and lively setting, with friends and family gathered around to savor the succulent chicken and enjoy each other’s company. The unique blend of flavors and the festive atmosphere make it a true Filipino favorite.

While the traditional Chicken Inasal recipe calls for chicken leg quarters or whole chicken, there are also variations that use chicken breast or even chicken wings. The marinade can be adjusted to suit different tastes, allowing for a personalized touch.

So, if you’re a fan of grilled chicken and crave bold and tangy flavors, Chicken Inasal is a must-try. Unleash your inner food enthusiast and experience the mouthwatering magic of this Filipino grilled chicken dish.

Crispy Pata

Prepare yourself for a truly indulgent Filipino dish with Crispy Pata. This iconic dish features a whole pork leg that is tenderized, simmered, and then deep-fried to golden perfection, resulting in a crispy and flavorful delight.

Crispy Pata is a dish that showcases the love of Filipinos for succulent and crispy pork. The pork leg is first boiled with aromatic spices until it becomes fork-tender. It is then air-dried to remove excess moisture, allowing the skin to become beautifully crispy when fried.

Once deep-fried, Crispy Pata boasts an irresistible crispy skin that encases tender and juicy meat underneath. The contrast in textures creates a satisfying and addictive eating experience that is hard to resist.

Traditionally, Crispy Pata is served with a tangy and savory dipping sauce made from soy sauce, vinegar, garlic, and chili peppers. This dipping sauce adds an extra depth of flavor, perfectly complementing the richness of the pork.

Crispy Pata is often enjoyed as a centerpiece dish during festive gatherings and special occasions. It garners attention and wows guests with its impressive presentation and mouthwatering flavors. It is a dish that brings people together, igniting conversations and creating cherished memories.

While Crispy Pata is a traditional pork dish, there are variations that use other meats such as chicken or even fish. These alternatives provide a different twist to the dish while still capturing the essence of Crispy Pata’s crispy and flavorful nature.

If you’re a lover of crispy and savory pork, Crispy Pata is a must-try dish. Indulge in this decadent Filipino favorite and experience the delightful combination of crispy skin and succulent meat that has captivated the hearts and palates of many.

Get ready to cool off and indulge in a delightful Filipino treat with Halo-Halo. This colorful and refreshing dessert is a beloved staple in Filipino cuisine, especially during the hot summer months.

Halo-Halo, which translates to “mix-mix” in Filipino, is a medley of various sweet ingredients that are layered in a tall glass and topped with crushed ice. This delightful dessert is a true celebration of flavors, textures, and colors.

The base of Halo-Halo typically consists of a mixture of sweetened fruits, such as jackfruit, sweet beans, sweetened bananas, and sweetened palm fruits. These fruits provide a burst of natural sweetness and add a vibrant touch to the dessert.

But the magic of Halo-Halo doesn’t stop there. On top of the fruits, generous layers of various toppings are added, including colorful gelatin, sweetened tapioca pearls, sweetened macapuno (coconut sport), leche flan (caramel custard), and creamy purple yam ice cream or ube.

To complete the Halo-Halo experience, the entire dessert is drizzled with evaporated milk and, sometimes, sweetened condensed milk. The result is a symphony of flavors and textures, with each spoonful offering a delightful mix of creamy, fruity, chewy, and crunchy elements.

Halo-Halo is not only a treat for the taste buds, but also a visual delight. The vibrant layers and colors create an eye-catching dessert that is picture-perfect and highly Instagrammable.

Enjoying Halo-Halo is a beloved Filipino pastime, often enjoyed with family and friends. It brings people together, fostering a sense of joy and togetherness as they share a cool and refreshing bowl of this delectable dessert.

Whether you’re seeking a sweet treat on a scorching day or simply want to indulge your sweet tooth, Halo-Halo is a must-try dessert. So, grab a spoon, mix it all up, and experience the flavors and textures that have made Halo-Halo a beloved favorite in Filipino cuisine.

Indulge in a comforting and flavorful Filipino soup with Bulalo. This hearty dish is a true showcase of Filipino culinary ingenuity, combining tender beef shanks, bone marrow, and vegetables to create a rich and satisfying broth.

Bulalo gets its name from the main ingredient used in the dish, which is the beef marrow bone called “bulo.” This bone is simmered for hours until the meat becomes fall-off-the-bone tender, releasing its rich flavors into the broth.

The allure of Bulalo lies in its rich and flavorful broth. The slow simmering process allows the collagen in the beef to break down, creating a thick and gelatinous soup base that is packed with delicious meaty goodness.

In addition to the beef shanks and marrow bones, Bulalo typically includes vegetables such as corn on the cob, bok choy, and cabbage. These vegetables add a fresh and vibrant element to the soup, balancing out the richness of the broth.

Bulalo is best enjoyed piping hot, especially on a cool or rainy day. It warms the soul and provides a comforting escape from the brisk weather. The meaty broth and tender beef shanks offer a hearty and satisfying meal that will leave you feeling nourished.

This beloved Filipino dish is often shared and enjoyed with loved ones. It brings people together, creating a sense of togetherness and bonding as they gather around the table to savor this comforting and nourishing soup.

The flavors of Bulalo are so beloved in the Philippines that it has inspired various adaptations and regional variations. Some regions in the Philippines add their own twist to the dish, incorporating different spices or unique ingredients to create a distinct flavor profile.

If you’re a fan of comforting soups and hearty flavors, Bulalo is a must-try dish. So, grab a spoon, savor the succulent meat, and sip on the flavorful broth, immersing yourself in the heartwarming experience that Bulalo offers.

Experience the flavors of the Philippines with Laing, a rich and creamy vegetable dish from the Bicol region. Laing is a unique and delicious dish made from taro or gabi leaves, simmered in coconut milk and flavored with spices.

The star ingredient of Laing is the taro leaves, which are known for their distinct flavor and smooth texture. The leaves are carefully prepared, removing the tough stems and then boiled to remove toxins. They are then cooked together with coconut milk, ginger, garlic, and chili peppers to create a luscious and flavorsome dish.

What makes Laing truly special is the use of gata or coconut milk, which adds a rich and creamy element to the dish. The coconut milk infuses the taro leaves with a velvety texture and a subtle sweetness, while the spices bring a touch of heat and depth of flavor.

Laing is a hearty and satisfying dish that can be enjoyed on its own with steamed rice or as a perfect complement to grilled or fried seafood or meat. Its robust flavors and comforting qualities make it a favorite comfort food among Filipinos.

Originating from the Bicol region in the Philippines, renowned for its spicy cuisine, Laing is often prepared to have a spicy kick. The addition of chili peppers adds an exciting heat that enhances the overall flavor profile of the dish.

Laing has gained popularity not only in the Philippines but also internationally. Its unique combination of flavors, the creaminess of the coconut milk, and the earthiness of the taro leaves have captured the attention of food enthusiasts around the world.

Whether you’re seeking a taste of authentic Filipino cuisine or looking to explore new flavors, Laing is a dish that should not be missed. Indulge in the creamy goodness of this Bicolano delight and experience the harmonious blend of flavors that will leave you craving for more.

Indulge in a comforting Filipino breakfast or snack with Champorado. This sweet and chocolatey rice porridge is a beloved favorite among Filipinos, offering a delightful combination of flavors and textures.

Champorado is made from glutinous rice cooked with cocoa powder or tablea (traditional Filipino chocolate tablets), resulting in a rich and velvety chocolate porridge. The rice is simmered until it reaches a thick and creamy consistency, with a luscious chocolate flavor that will satisfy any sweet tooth.

What sets Champorado apart is its unique pairing with tuyo or dried fish. The contrast between the sweet and chocolatey porridge and the salty and savory dried fish creates a harmonious blend of flavors that is both surprising and delightful. The combination of sweet and salty is a classic Filipino taste experience.

Champorado is commonly enjoyed for breakfast or as a comforting snack on a rainy day. It holds a special place in Filipino culture, evoking memories of childhood and cozy mornings with family. The aroma of chocolate fills the air, bringing warmth and comfort to those savoring this delightful dish.

While traditionally served with tuyo, Champorado is versatile and can be enjoyed with other toppings such as condensed milk, evaporated milk, or even a dollop of whipped cream. Feel free to customize your Champorado and add your favorite toppings for an extra touch of decadence.

Champorado is not only a favorite among Filipinos but has also gained recognition internationally as a delightful comfort food. Its unique combination of flavors and creamy texture have enticed taste buds worldwide, making it a beloved and sought-after treat.

So, whether you’re craving a comforting breakfast or simply in the mood for something sweet and satisfying, Champorado is the perfect choice. Savor each spoonful of this chocolatey rice porridge and experience the delightful balance of flavors that make it a classic Filipino favorite.

Experience the comforting flavors of Filipino home cooking with Tinola, a traditional soup dish that is cherished for its simplicity and nourishing qualities.

Tinola is a clear soup that is typically made with chicken, ginger, onions, and green papaya or chayote. The flavors of Tinola are often described as light and refreshing, allowing the natural essence of the ingredients to shine through.

The key to a delicious Tinola lies in its simmering process. The chicken is slowly cooked in a ginger-infused broth, which results in tender and flavorful meat. The addition of green papaya or chayote adds a pleasant crunch and a touch of sweetness to the soup.

What sets Tinola apart is the use of ginger, which adds a distinct aroma and sharpness to the dish. The ginger not only enhances the flavor but also provides a warming and comforting feeling, making Tinola a perfect choice on a cool or rainy day.

Tinola is often enjoyed with steamed rice, creating a satisfying and well-rounded meal. It is a staple in Filipino households, often prepared for family dinners or as a way to nourish and comfort loved ones.

Aside from its delicious taste, Tinola is also celebrated for its health benefits. The ginger and other aromatic ingredients are believed to have medicinal properties, making Tinola a go-to dish for boosting the immune system and providing relief from common colds and flu.

While chicken is the traditional protein of choice for Tinola, there are variations that use other meats such as pork or seafood. This adaptability allows for a variety of flavors and options to cater to different palates and preferences.

So, if you’re in search of a traditional Filipino comfort food that is both nourishing and flavorful, Tinola is the answer. Let the warmth of the soup and the comforting flavors envelop you as you savor each spoonful of this beloved Filipino dish.

Get ready for a unique and adventurous culinary experience with Balut, a Filipino delicacy that is equal parts intriguing and divisive.

Balut is a fertilized duck egg that is boiled and typically eaten as a snack. Its appeal lies in its distinct combination of flavors, textures, and cultural significance. Despite being an acquired taste for some, Balut holds a special place in Filipino cuisine and culture.

When you crack open the shell of a Balut, you will find a partially developed duck embryo inside. It is usually enjoyed by delicately sipping the warm broth first, which has a savory and slightly gamey taste. Then, the rest of the contents are eaten, including the tender young duckling and the soft, gelatinous egg white.

Balut is often seasoned with a sprinkle of salt and a squeeze of lime or vinegar, enhancing the flavors of the dish. Its unique combination of flavors, from the creamy and fatty texture to the distinctly rich taste, make Balut a truly unforgettable experience for those willing to try it.

Aside from its flavors, Balut carries cultural significance in the Philippines. It is often consumed as a street food or during social gatherings, and it is sometimes considered an aphrodisiac. Many Filipinos believe that Balut is a good source of nutrition and energy, particularly for expectant mothers and those in need of strength.

While Balut is not for everyone, it remains an important part of Filipino culinary heritage. Whether you are curious to try it for the first time or you are looking to embrace the cultural experience, indulging in Balut is an adventure that provides insight into the diverse world of Filipino cuisine.

Prepare your taste buds for a unique and bold Filipino dish with Dinuguan, a savory stew often referred to as “chocolate meat” due to its dark appearance. Dinuguan is a true representation of the rich and diverse flavors found in Filipino cuisine.

Dinuguan is traditionally made with pork meat, organs, and/or offal, simmered in a thick and flavorful sauce primarily composed of pig’s blood. The blood gives Dinuguan its characteristic dark color and lends a rich and earthy taste to the dish.

What sets Dinuguan apart is the harmony between different flavors and textures. The tender pieces of pork, combined with the creamy and slightly tangy sauce, create a unique taste experience. The use of vinegar, garlic, and various spices adds depth and complexity to the sauce.

Dinuguan is often enjoyed with a side of steamed rice or paired with puto, a steamed rice cake. The combination of the savory stew and the mild sweetness of the rice creates a flavor balance that is both satisfying and comforting.

While Dinuguan is traditionally made with pork, there are variations that use other meats such as chicken or beef. This versatility allows for different interpretations and preferences, while still capturing the essence of the distinct flavors of Dinuguan.

Although its appearance and main ingredient might be unconventional, Dinuguan holds a special place in Filipino cuisine. It is often served during special occasions and gatherings, showcasing the cultural significance and pride associated with this dish.

If you’re a fan of bold and hearty flavors, Dinuguan is a must-try Filipino dish. Embrace the uniqueness of this savory stew and immerse yourself in the flavors that have made Dinuguan a beloved favorite among Filipinos for generations.

Experience the vibrant and wholesome flavors of Filipino vegetable stew with Pinakbet. This traditional dish, hailing from the Ilocos region of the Philippines, is a celebration of local produce and a delightful medley of flavors.

Pinakbet is a vegetable-centric dish that typically includes a variety of vegetables such as eggplant, bitter melon (ampalaya), okra, squash, and long beans. These vegetables are combined with shrimp paste (bagoong) and sautéed with garlic, onions, and tomatoes, creating a savory and aromatic base.

The beauty of Pinakbet lies in its simplicity. The vegetables are allowed to shine, preserving their natural flavors and textures. The dish is cooked gently, preserving the colors and characteristics of each vegetable, while the shrimp paste brings a distinct umami flavor that ties the dish together.

Pinakbet is often enjoyed with a side of steamed rice, creating a well-balanced and nutritious meal. The combination of flavors and textures, from the tender and slightly tangy squash to the slightly bitter and crunchy ampalaya, offers a delightful taste experience.

While the vegetables mentioned above are common in Pinakbet, the choice of vegetables can vary based on regional preferences and availability. Some variations may include additional ingredients such as pork, shrimp, or fish to add depth and richness to the stew.

Pinakbet not only pleases the taste buds but also provides a sense of cultural connection. It is a dish that reflects the Filipino love for fresh and locally sourced ingredients, as well as the regional diversity present in Filipino cuisine.

Whether you’re a vegetarian searching for a wholesome meal or a food enthusiast exploring new flavors, Pinakbet is a must-try Filipino dish. Immerse yourself in the vibrant colors and flavors of this vegetable stew and experience the depth and richness of Filipino culinary tradition.

Treat yourself to a delightful and fluffy Filipino steamed rice cake known as Puto. This beloved delicacy is a staple in Filipino cuisine, enjoyed as a snack, dessert, or even as a accompaniment to savory dishes.

Puto is traditionally made from rice flour, sugar, and water, combined to create a simple batter that is then steamed until it becomes light and airy. The result is a soft and spongy cake with a subtly sweet taste that melts in your mouth.

What sets Puto apart is its versatility. While the classic version is plain and white, it can be easily customized by adding flavors such as cheese, ube (purple yam), pandan, or even salted egg. These variations add a delightful twist to the traditional Puto, elevating the flavors and making it even more irresistible.

Puto is often enjoyed during special occasions and celebrations, such as birthdays, holidays, or family gatherings. It is a favorite merienda (snack) among Filipinos, savored with a cup of hot chocolate or coffee.

In addition to its delicious taste, Puto also holds cultural significance in Filipino cuisine. Its name, “Puto,” is derived from the Spanish word for “whore,” reflecting the name’s origins in Spanish colonial times. However, it is now embraced as a beloved and cherished Filipino treat.

The simplicity of Puto makes it a popular homemade snack, but it can also be found in various eateries and bakeries throughout the Philippines. Its soft and delicate texture, combined with its subtly sweet taste, make it a delightful and irresistible treat for both locals and visitors alike.

Whether enjoyed freshly steamed or with a sprinkle of grated cheese on top, Puto is a must-try Filipino dessert. Embrace the fluffy goodness of this traditional rice cake and indulge in the sweet flavors that have made Puto a delightful favorite in Filipino cuisine.

Indulge in a delectable Filipino dessert with Buko Pie, a sweet and creamy treat that showcases the luscious flavors of young coconut meat and fresh ingredients.

Buko Pie is made from a rich filling of grated young coconut meat mixed with sweetened condensed milk and enveloped in a buttery and flaky crust. The combination of the tender coconut with the creamy and sweet filling creates a harmonious blend of flavors and textures that is simply irresistible.

This delightful pie originated from the province of Laguna in the Philippines, where the fertile lands are abundant with coconuts. It has since become popular throughout the country and is enjoyed by both locals and visitors alike.

What sets Buko Pie apart is the use of fresh and natural ingredients. The tender coconut meat is the star of the show, giving the pie a distinct taste and texture. Bite into a slice of Buko Pie, and you’ll be greeted with the delightful sweetness of the coconut filling, complemented by the buttery crust.

Enjoying Buko Pie is a treat for both the palate and the senses. It is often served warm, allowing the aromas of coconut and butter to fill the air. The pie is best savored with a cup of hot tea or a scoop of vanilla ice cream, offering the perfect balance of flavors.

Buko Pie is not only popular as a dessert, but it is also a popular pasalubong (gift) item among Filipinos. It is often brought home from trips to Laguna as a special treat for friends and family.

Whether you have a sweet tooth or simply appreciate the delightful flavors of coconut, Buko Pie is a must-try Filipino dessert. Indulge in the creamy goodness of this coconut-filled pie and experience the flavors that have made it a beloved favorite throughout the Philippines.

Congratulations! You’ve embarked on a culinary journey through the vibrant and diverse world of Filipino cuisine. From beloved classics to unique delicacies, you’ve explored the rich flavors that make Filipino food truly special.

Filipino cuisine is a celebration of culture, history, and the fusion of influences from various cultures. The dishes mentioned in this article, such as the iconic Adobo, flavorful Sinigang, succulent Lechon, and refreshing Halo-Halo, offer a glimpse into the diverse and delicious offerings of Filipino food.

Each dish tells a story, reflecting the unique regional flavors and culinary traditions found across the Philippines. Whether it’s the comforting warmth of Bulalo or the bold flavors of Dinuguan, Filipino cuisine is a testament to the creativity and resourcefulness of Filipino cooks.

Food is an integral part of Filipino culture and is often enjoyed as a way to bring people together. Sharing a meal with loved ones fosters a sense of togetherness and connection, creating lasting memories and reinforcing the importance of community.

As you indulge in Filipino delicacies, you not only savor the flavors but also discover the heart and soul of the Filipino people. Every bite is a celebration of tradition, heritage, and the love and care that goes into preparing these dishes.

So, whether you’re inspired to try these dishes in your own kitchen or eager to explore Filipino culinary delights during your travels, let the vibrant and diverse flavors of Filipino food captivate your senses and leave you craving for more.

Remember, Filipino cuisine is an ever-evolving tapestry of flavors, and there are countless more dishes to discover and savor. Let this be just the beginning of your delightful journey into the world of Filipino food.

Enjoy the flavors, enjoy the experience, and savor the richness of Filipino cuisine!

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15 Best Filipino Dishes (definitely must-try!)

The Philippines is home to some of the most amazing things in the world. Yes, indeed! We are extremely blessed with breathtaking sceneries of nature such as white sand beaches, exotic islands, majestic waterfalls, and many more! The gods above also bestowed our beautiful country with incomparable richness in culture and heritage. However, one of the most significant things that make the Pearl of the Orient Seas stand out is its utterly delicious dishes!

Our country’s cuisine is composed of millions of different dishes each capable of standing on its own. The Filipino cuisine can always exceed expectations and certainly capture everyone’s hearts! A wide array of food selections is available for everyone because the archipelago is blessed with abundant seafood, tropical fruits, vegetables, and meat! From the ever-famous Filipino exotic food Balut to the world-renowned Filipino dish Adobo, there’s still a lot of yummy dishes to look forward to!

Alright, are you ready? Whether you’ve already been to the Philippines or not, this article will surely make your cravings for Filipino food intense! Here are the fifteen (15) best Filipino dishes!

Of course, you can never find a list of the best Filipino foods without the Adobo making an appearance! Well, it’s certainly not surprising because aside from the fact that Adobo is the Philippines’ national dish, it is also popular internationally!

Credit: Maggi.ph

Basically, an Adobo consists of cuts of meat (chicken or pork), salt, pepper, garlic, spices, and most importantly, soy sauce and vinegar. The cooking process is very simple although there are tons of versions from every household. Yes, even international chefs have their own version of this classic Filipino dish! This is the primary reason why the trade and industry department of the Philippines recently inaugurated its program of standardizing the recipe of our national dish.

Although the cooking procedure and ingredients of Adobo are simple, its taste is beyond heavenly! It is best paired with rice and a cold glass of soft drinks at any time of the day. Moreover, it takes a lot of days for an Adobo dish to spoil and a lot of people are saying that the Adobo tastes even better as it ages.

There have been a lot of debates going around regarding the true origin of the dish. Some people say that the Spaniards brought it here, while some say that it’s from Mexico. The most plausible theory is that Adobo already existed way before foreign countries started to colonize our land. Nevertheless, what’s important is that we made this dish our own and that it represents our country well in the culinary world! CHECK FILIPINO FOOD TOUR HERE

2. Sinigang

Ah, the Sinigang. Next to Adobo, this dish is probably the next most popular dish of the land and it is also worthy of the national dish title! Sinigang is the Philippines’ sour soup whose star ingredient is the Sampaloc or sometimes kamias. It gives the dish a sour and tangy feeling making it stand out from the rest of the course. Sinigang consists of either meat or fish, vegetables, fish sauce, chilies, and many more! You can really mix and match the ingredients to give the dish a unique and tasty feeling.

Sinigang is best paired with white rice and a dip of fish sauce and red chilies, yum! Some of the popular variants of Sinigang are: Sinigang na Baboy (Pork), Sinigang na Baka (Beef), Sinigang na Bangus (Milkfish), and Sinigang na Hipon (Shrimp).

Well, well, well. Who wouldn’t know about the mighty Lechon of the Philippines?! This dish is very popular with locals as it fits any kind of celebration. Whether it’s a wedding, a feast, birthday celebration, anniversary, graduation, the birthday of the girlfriend of your son’s neighbor, it doesn’t matter! Having a Lechon at your table will make the feast seem grand all the time!

Credit: Lydia’s Lechon

Although the Lechon is also popular in Latin America and Spain, it is still considered a Filipino pride. The Lechon is a suckling pig stuffed with varieties of spices and then carefully roasted evenly over layers of coal for hours. The process will then yield one of the best-tasting dishes in the world. Extra crispy on the outside and juicy on the inside, yum!

Lechon’s perfect pair is a sweet dipping sauce (sarsa) and a couple of bottles of ice-cold beer.

Next up! This next dish is another brilliant creation of the Filipinos where the primary ingredients are a pig’s head and liver. Indeed, nothing goes to waste in Filipino cuisine! Sisig is a dish originating from the province of Pampanga. It consists of chopped parts of pig head, liver, jowls, a ton of onions, and chilies.

Credit: Lifegetsbetter.ph

Sisig also has a unique distinction among everything on this list! Trust me, when someone orders a Sisig in a restaurant, you’ll know it. Sisig is best served on a sizzling plate with a raw egg sitting in the middle. The trick is that once the dish is served, you have to immediately mix up the entire contents while squeezing a generous amount of calamansi juice over the top!

Sisig is perfect for any meal of the day paired with rice and an ice-cold beverage!

If you want to know the history of Sisig and how to cook it? Check out this video from Food Insider.

5. Kare-Kare

Kare-Kare has been a popular dish of the Philippines for hundreds of years already. It has also been famous internationally because its ingredients are very unique. The dish is said to have originated from the province of Pampanga.

Credit: lifegetsbetter.ph

Having a Kare-Kare dish on the table will make any meal or celebration more special because a single cup of rice will never be enough to satisfy your cravings! Kare-Kare consists of an ox-tail and tripe or beef cuts, peanut sauce, atsuete , vegetables, and many more! Oh, and this dish will be incomplete without a cup of bagoong (fermented fish) on the side.

Alright! Let’s take a break from the main course dishes for a while, shall we? This next dish is perfect for a snack in the Philippines or merienda . Palabok is another popular way of cooking the famous pancit . It is teeming with orange color because of the annatto powder. Basically, a palabok is a mixture of a variety of ingredients and toppings such as noodles, hard-boiled eggs, cuts of pork, tinapa flakes, and spring onions.

Credit: SeriousEats.com

One of the popular variants of Palabok is the Palabok Malabon or Pancit Malabon. This one originates in the city of Malabon where the dish consists of tons of seafood toppings.

Here’s a video by Chef RV on how to cook Palabok.

7. Crispy Pata

Credit: Esquire PH

The next one on the list is the legendary Crispy Pata! This is another pork dish whose main ingredient is a pork rind. Basically, the pork is seasoned with different spices, boiled, drained, and deep-fried. This procedure yields an irresistible delicacy that is extremely crispy on the outside yet juicy on the inside. A Crispy Pata’s perfect partner in a soy-vinegar dipping sauce that complements the tasty flavor of the dish.

The Crispy Pata is perfect for any celebration and can be served with rice or a couple of ice-cold beers.

8. Silog Meals (Filipino Breakfast Dishes)

Tapsilog! Credit: Spot.ph

Another creative and delicious dish on the list is the Silog meals! In the Philippines, SiLog means Sinangag plus Itlog (fried rice plus egg). The possibilities are endless for this dish because you can pair it with any kind of the main dish you want. The most popular one is the TapSiLog which consists of Tapa (Beef), Sinangag, and itlog . For Filipinos, these are the perfect combinations of the best breakfast meal and can be paired with a cup of hot coffee on the side.

Other popular variants include LongSiLog (Longganisa), HotSiLog (Hotdog), and ChickSiLog (Fried Chicken).

Read the Blog Post: 15 Best Filipino Breakfast Dishes 

The next one on the list is another dish Filipinos are always looking for in any celebration, the Fried Lumpia or Lumpiang Shanghai! The name Shanghai also gives a hint about the Chinese influence of the dish. It is basically a spring roll with various fillings consisting of fish, meat, or vegetables. These filings are then wrapped using a Lumpia wrapper and then fried until golden brown. It’s best paired with ketchup or sweet chili dipping sauce.

Other variations of Fried Lumpia include Fried Lumpiang Ubod and Fried Lumpiang Toge (Mongo Sprouts). These are both equally delicious and best-paired with a vinegar dipping sauce.

10. Bistek Tagalog

Ah, Bistek Tagalog! Bistek is just a nickname for the word Beef Steak, a traditional beef dish from the central parts of Luzon or the Southern Tagalog region of the country.

Credit: AuthenticFilipinoRecipes.com

Bistek Tagalog consists of thinly sliced beef which is marinated and braised with a combination of citrus juices (lime, lemon, or calamansi ), soy sauce, lots of onions, pepper, garlic, and sometimes sugar. This dish is very tasty and best paired with a cup of rice and onion ring toppings.

MORE FILIPINO RESTAURANTS: 15 Best Filipino Restaurants in Daly City, California

Bulalo is probably the most famous beef dish in the Philippines because almost every Filipino restaurant or eatery offers this dish. It is a light soup consisting of tasty cuts of beef and vegetables. Sometimes it also features beef marrow and shanks. The trick to this dish is that it’s slow-cooked for a very long period at just a relatively low flame. It allows all the fat and collagen from the meat to rise up.

It is said that the Bulalo originated way back into the Spanish Colonization Era of our country. The dish is best served with a hot cup of rice and a fish sauce dip with red chilies, yummy!

12. Beef Kaldereta

Next to Bulalo is one of the most popular beef dishes in the Philippines, the Beef Kaldereta. It is a meat stew that has become a staple dish for Filipinos for hundreds of years now. The Kaldereta is traditionally cooked using goat meat, but as time went by, Filipinos learned that using beef for Kaldereta also yields a delicious taste!

Credit: Kawaling Pinoy

Therefore, the ingredients of Beef Kaldereta include the meat, tomato sauce. carrots, potatoes, onion, and garlic. Well, sometimes cheese! This dish is best paired with a freshly cooked cup of rice.

13. Dinuguan

Next up! It’s none other than the Dinuguan! This is probably one of the best pieces of evidence of the Filipinos’ bright and creative cuisine. We certainly do not want anything to go to waste! This is why we make use of even the tiniest bit of pork blood in our dishes.

Credit: casabaluartefilipinorecipes.com

Dinuguan is an exotic delicacy and is basically a pork blood stew. Its main ingredients are pork blood, intestine, ears, meat, garlic, chilies, and vinegar. It is best paired with a hot cup of rice or sometimes puto for merienda .

MORE FILIPINO RESTAURANTS: 15 Best Filipino Restaurants in Chicago, IL

14. Chicken Inasal

The Chicken Inasal is a tasty grilled chicken dish originating from Bacolod City in the province of Negros Occidental . The chicken is marinated in a mixture of calamansi juice, soy sauce, pepper, chicken oil, and vinegar. Unlike the ordinary chicken barbecue, the Chicken Inasal is lighter in color because it’s not basted with soy sauce while in the process of grilling.

Chicken Inasal has a unique sweet and savory flavor which makes it a perfect partner for freshly-cooked rice and a dip of soy sauce and hot chilies. Top that off with an ice-cold soft drink and you’re good to go!

More Filipino Heritage: 15 Best Festivals in the Philippines

15. Kilawin

Finally, Kilawin can be considered as the freshest dish on this list. It is basically a combination of a fresh raw main ingredient and a souring agent. Yes! Even sizes of sliced meat paired with vinegar and other spices are already a Kilawin.

Credit: Yummy.ph

Many theories suggest that the Kinilaw is somehow related to the South American dish Ceviche. The difference is that a Kilawin is served right after the marination for a sweet and tender taste of the meat or fish.

Kilawin is very popular in the country and it is best eaten with a couple of ice-cold beers right beside you enjoying the beauty of the day.

More Filipino Heritage:   Best Philippine Folk Dances

Alright! Those are the fifteen (15) best Filipino dishes you have to taste! Mind you, there are still countless Filipino dishes out there that you’ll surely love! This list could go on and on because that’s just how good Filipino cuisine is.

Through the years, our cuisine has been overshadowed by our neighbors Thailand and Vietnam. However, we are now slowly rising to the top as more and more countries recognize the brilliance of our food. So, whenever you have a chance, take it and go have a taste of delicious Filipino dishes!

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Hello! I loved reading your blog. It mad eme miss Philippines so much now that I’ve been living overseas for almost 5 yrs.

The last dish in your list is actually called ‘Kinilaw’. You listed it as ‘Kilawin’ but if the dish you are referring to is made with raw fish, vinegar and spices, then it is “Kinilaw”, as the name itself means “raw”.

On the other hand, “Kilawin” is a dish close to “Kinilaw” because it is made with lightly cooked or grilled meat (usually goat meat) that is prepared with spices and vinegar like “kinilaw”.

In my hometown, another popular dish is called “SinugLaw” which is short for “Sinugbang Karne ng Baboy” (grilled pork, usually belly) and “kiniLaw na Tuna”. This is made by simply adding grilled pork belly to a kinilaw dish.

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I love adobo! It’s my favorite Filipino dish.

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40 Traditional Filipino Dishes to Try in the Philippines

The Philippines has a rich culinary history dating back thousands of years. It’s vibrant and exciting, with influences from America, Spain, and China, as well as the many traditional dishes that originated in the Philippines themselves.

There are so many different flavors in Filipino cooking that your palate will be expanded for sure. While you might not have tried as many of these dishes at home before traveling to the country, like you have with Chinese or Thai dishes , it won’t matter. This way, each new dish will be tasted with no expectations and you will only get the most authentic version of it to try.

When you’re visiting the Philippines, you definitely have to keep your eye out for these incredibly flavorful Filipino dishes, so you can try many things. It might be tempting to latch on to the dishes you like the most at first, but don’t fall into that trap. Keep trying new things each meal and you’re sure to find dozens of things you love.

» Even if you’ve never traveled there yourself you can make delicious international meals at home with very little effort. Try one of these great recipes. Italian Gnocchi | Argentinian Empanadas | French Tartiflette | Vietnamese Pho

Table of Contents

1. Adobo 

We had to kick this list off with the wonderful adobo. In fact, as the national dish of the Philippines, adobo is arguably the most notable dish on our list.

The word itself refers to both the dish and the method of cooking, which consists of marinated meat – usually chicken or pork – in a sauce made from vinegar, soy sauce, bay leaves, peppercorns, and garlic. The result is hugely flavorful meat that goes well with many of the side dishes and vegetables you’ll find in the Philippines. 

Learn how to make chicken adobo here .

2. Lechon 

If you attend a large party when you’re in the Philippines, you will likely have the opportunity to try Lechon. This dish starts with an entire pig that is spit-roasted over a coal-burning fire.

This form of cooking that originates in Spain , produces incredibly juicy, tender meat. It is often served with a liver sauce which is the most anticipated part of the meal. The pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a bamboo spit over an open fire.

The skin gets incredibly crispy with the fat layer just underneath becoming fully rendered and caramelized.

3. Chicharon 

You’ve likely seen chicharrón before on Spanish or Portuguese menus. It orginiates form Andalucia in Spain . In the Philippines, chicharron is deep-fried meat that is usually made from the fried pork belly or fried pork rinds. It can also be made from chicken, mutton, or beef.

The chicharron capital of the Philippines is Sta. Maria, a municipality of Bulacan. It started to become a major industry there as early as 1900 and it still is. You can find all kinds of chicharon from dozens of brands throughout the country.

The most common example is chicharon bituka, which consists of bite-sized, deep-fried pieces of pork intestine. It is a great snack or appetizer. 

4. Pork Sisig 

Pork sisig is a widely popular dish in the Philippines . It originated from Pampanga, which is the culinary capital of the country, an invention of the Kapampangans who never let anything go to waste, hence the use of pig parts you don’t find so often.

It is a that consists of pork ears, face, and chicken liver, seasoned with calamansi, onions, and chili peppers. The crispy pork cartilage and creamy liver are what make it so special. It is usually served on a dish that is still sizzling hot!

5. Lumpia 

If you are a bit nervous about Filipino cuisine, why not start with something a bit more familiar? Lumpia is the Filipino version of a Chinese spring roll.

It is made by filling a super-thin crepe with a variety of local and fresh ingredients , such as pork, onions, and carrots. It is then deep-fried to produce a crispy and moreish snack! It can be served as a side dish or appetizer with a sweet dipping sauce.

6. Manga At Bagoong 

This dish might sound simple, but it is one of the most delicious options on this list and it’s one of the most sought-after foods in the Philippines, so you can find it everywhere.

It consists of bagoong alamang, a fermented shrimp paste, and slightly under ripe mangos that still have a bit of sourness to them. This gives you a sour, sweet, salty snack that’s really addictive. It is often served as street food , but you can even find it in some supermarkets. 

7. Balut 

Whether you’re a newbie to Filipino food or you’re a total fanatic, it’s likely that you’ve heard of Balut. This is likely the most infamous dish on this list because it captures the curiosity. Okay, let’s face it – it sounds disgusting, but it’s a delicacy that you should at least try.

It consists of a duck egg that has been fertilized and a developing egg embryo that is boiled. You eat it directly from the shell. If this sounds a bit too much for you, don’t worry – many Filipinos find them challenging too! 

8. Longganisa 

If you’re a fan of sausages, you need to try longgansia – the Filipino sausage that was derived from the Spanish “longaniza” which is a type of Spanish sausage.

It is usually made using pork and is often enjoyed at breakfast with garlic fried rice, egg, pickled papaya, and a dipping sauce made from vinegar. However, there are many types of longgansia, including jamonado, de recado, batutay, and a spicy variety. The batutay, made with beef, is considered the best-seller.

Okoy, sometimes referred to as ukoy, is a type of fritter that is usually made with rice batter, shrimp, and a number of different local and fresh vegetables, such as spring onions, carrots, bean sprouts, sweet potato, cassava, and pumpkin.

This deep-fried dish is served with an acidic vinegar dipping sauce that offsets the oiliness perfectly. 

10. Tokwa’t Baboy

This is a classic Filipino dish that is certain to satisfy everyone! It is made using deep-fried tofu and pork belly, paired with a dressing that consists of vinegar, soy sauce, chili, and onion. It is a super filling dish that is bursting with flavor. 

11. Laing 

If you prefer your food to be rich and creamy, laing is right up your alley. This famous dish is super indulgent.

It is made using shredded taro leaves that have been cooked in coconut milk, chili, and pork or seafood. It also boasts a huge range of aromatic herbs and spices, including garlic, ginger, and lemongrass. 

12. Torta 

It’s likely that you’ve heard of the term ‘torta’ before. It is a Spanish term that can mean many different things. In the Philippines, it refers to an omelet that is usually served with banana ketchup.

We recommend trying tortang giniling, a ground beef or pork version. 

13. Pinakbet

If you’re a fan of shrimp sauce, you will love pinakbet. It is a famous dish made using pork belly and local vegetables that have been sauteed in a shrimp or fish sauce.

Generally, it is made using root crops such as eggplant, okra, and ampalaya. 

14. Pork Barbeque 

This is one of the most popular Filipino dishes. It consists of marinated pork pieces that have been cooked on bamboo sticks over hot charcoal.

It is very popular street food, so keep an eye out for it as you explore! 

15. Chicken Inasal 

If you fancy trying some local comfort food, you need to look for chicken inasal. It consists of chicken that has been marinated in vinegar, pepper, calamansi, and acheute before being grilled and basted over charcoal.

The final product is incredibly tender and juicy. It works beautifully with rice and chicken oil.

16. Crispy Pata

If you’re hoping to push your boundaries and try something new, you should definitely try crispy pata.

This dish consists of deep-fried pork trotters served with a moorish dipping sauce made from ingredients such as garlic, sugar, onions, soy sauce, and vinegar. 

17. Sinigang

This is an important dish in the Philippines. It consists of a soup or stew that has bold sour and savory flavors.

Generally speaking, it is a tamarind-based dish, but other acidic local fruits may be used to add sourness, such as butuan or guava.

It can include a number of different types of meat and vegetables or even seafood. 

18. Kare-Kare 

This is a very interesting Filipino dish. It is made like a stew and consists of different meats and vegetables that are served in a very thick peanut sauce.

It takes hours and hours to make this dish, as the different cuts of meat, such as oxtail and pork hocks, need to be simmered until they are incredibly tender. 

19. Tinola 

If the soup dish above is a bit off-putting, we recommend trying tinola instead. This is a popular Filipino soup made with chicken, unripe papaya, moringa, and chili leaves.

It can also be made using fish or seafood. It has a delicious and heart-warming flavor. 

20. Inihaw Na Liempo 

If you’re going to visit the Philippines, you should probably learn that Liempo translates to pork belly (it will be featured on most menus!).

This dish consists of slices of pork belly that have been well marinated with garlic, chili, and soy sauce.

Then, the strips are grilled over hot charcoal. It is best when served with fresh rice, but it makes a good bar snack too!

21. Maskara

This one technically might not deserve a place on the list because it’s not quite a traditional Filipino dish. But, it is a novelty bar snack that you might want to try!

It is made with a pig’s head that has been boiled and deep-fried. It is crunchy on the outside, incredibly tender on the inside, and it works perfectly with a beer!

22. Dinuguan 

This dish isn’t for the faint-hearted. But, if the more adventurous amongst you fancy trying something new, this dish might be perfect for you.

It is a traditional Filipino stew that consists of diced pork or offal. The gravy is made with pig’s blood and a range of herbs and spices. 

23. Bulalo 

If you are faint-hearted, don’t worry! There are still many wonderful traditional Filipino dishes that you can enjoy – including bulalo!

This dish is a light soup that includes leafy vegetables, corn on the cob, and beef shanks. It is bursting with flavor and is certain to leave you feeling refreshed and well-fed! 

24. Bicol Express  

Bicol Express is another great option if you’re a lover of hot food. This dish is a specialty of the Bicol region, known for its particularly spicy food.

It consists of a stew made using pork belly, coconut milk, a lot of chilis, and some shrimp paste. Serving it with steamed rice helps to tone down the heat. 

25. Kaldereta 

Kaldereta, sometimes known as caldereta, is a stew that consists of goat meat cooked in a rich tomato sauce. This stew is especially similar to Spanish meat stews, so it’s a great option if you are a fan of Spanish cuisine. 

26. Tinapa 

Tinapa is the Filipino word for smoked fish. It is a great traditional dish that you definitely need to try when you’re in the Philippines.

The fish used is usually blackfin scad or bangus, and it is generally brined for a few hours before being smoked.

It is a portion of common breakfast food in the Philippines that is usually served with salted egg, tomatoes, and rice. 

Paksiw translates to ‘to cook and simmer in vinegar. This dish is particularly common as an everyday dish in the Philippines.

The most common type of paksiw is known as paksiw na isda. This variety uses fish and seafood, however, pork varieties are common too. 

28. Halo-Halo 

If you’re a dessert person, you need to try halo-halo when you visit the Philippines. It is arguably the most well-known and loved Filipino dessert.

It is a crushed ice dish that consists of evaporated milk and a number of sweet ingredients, such as sweetened beans, coconut, sugar palm fruit, sugared plantains, and more.

It’s perfect for sweet food lovers! 

29. Sans Rival

When you’re abroad, it’s fun to try a dish that is totally unique. And, sans rival is just that! This Filipino cake is made from three layers of meringue made from cashew nuts.

To hold the layers together, an indulgent buttercream is used. This dessert is thought to have come about as a consequence of Filipinos traveling back from France in the 19th century, bringing French cooking techniques with them. 

Bangus is the word for milkfish, the national fish of the Philippines. It is an incredibly popular fish and is used in many different dishes.

It can be prepared in many different ways, but we particularly recommend trying the grilled version (called inihaw na bangus).

It comes stuffed with an array of aromatic ingredients that highlight the best of Filipino cuisine. 

31. Silog 

This is a type of breakfast dish that consists of garlic fried rice, a fried egg, and some type of meat. We recommend trying tapsilog, which uses cured beef as the meat source.

If this sounds like a bit too much for breakfast, don’t worry, these dishes are typically served throughout the day too!

Pancit is a group of Chinese-style dishes that usually consist of rice noodles, vegetables, some type of meat, and seafood.

Generally, these dishes are consumed during social gatherings and holidays. This is because there is a widespread Chinese belief that noodles are representative of good health and longevity. 

Lugaw refers to a simple rice porridge dish. However, it may be called by other names when served with different meats.

For instance, when it is served with beef, it is called goto. There are also sweet versions of this glutinous dish. 

34. Kakanin 

Kakanin refers to a family of dessert dishes that are very popular in the Philippines. The family consists of a range of sweet desserts and snacks that have been made from rice paste.

They are all colorful dishes that are usually served during festivals and holidays. 

35. Taho 

If you have friends who grew up in the Philippines, it’s likely that taho is a dish that conjures up memories from their childhood.

It consists of fresh silken tofu served with simple syrup and sago pearls. Many Filipino people who grew up in suburban areas of the Philippines will be particularly familiar with this dish. 

36. Ensaymada

You may have heard of this one before, in the context of Spanish cuisine. Ensaymada is a Spanish pastry that has become widely popular in the Philippines.

Traditionally, it is made with lard in Spain, but in the Philippines, it is more common for butter to be used instead. This dish is popular throughout the Christmas season.

37. Ginataan 

Ginataan refers to a large range of dishes that are made using coconut milk or gata. These dishes can be savory or sweet.

But, more often than not, when someone talks about a ginataan, they are referring to sweet versions that consist of a coconut milk soup and sweet fillings such as jackfruit and sago pearls.

38. Leche Flan 

This is a favorite dessert amongst many Filipinos. It is very similar to creme caramel and is made with a large number of egg yolks and condensed milk.

It is very popular to serve this dish at family gatherings and celebrations. If you are lucky enough to get invited to a social occasion, you will recognize the leche flan as the oval-shaped, bright orange cake. 

39. Turon 

Turon consists of thin plantain slices that have been coated with brown sugar. They are then deep-fried after being wrapped in lumpia.

This dish is usually consumed as a snack or a dessert. It is often prepared at home, however, you will be able to purchase it in street food markets too. 

Finally, we couldn’t finish this list without including the wonderful Ube. Arguably, it was this dish that brought Filipino food into the mainstream.

It is a jam that has been made using boiled and mashed purple yams. Ube is often used in ice cream, cakes, cookies, croissants, and even pies. It is super delicious and looks amazing too! 

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If you haven’t grown up with Filipino food, it’s likely that this cuisine is worlds away from what you are used to.

We hope that this article has inspired you to push your boundaries and try out some of the best traditional dishes that the Philippines has to offer! 

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Laura Lynch, creator and writer of Savored Journeys, is an avid world traveler, certified wine expert, and international food specialist. She has written about travel and food for over 20 years and has visited over 75 countries. Her work has been published in numerous guidebooks, websites, and magazines.

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11 Classic Filipino Dishes to Serve Your Guests from Overseas

What are the best Filipino dishes you can serve for foreigners visiting in the Philippines ? For sure, this is a difficult question to answer since there are so many delectable flavors in so many iconic dishes all over the country. 

To give your guest a great summary of the most well-known dishes on almost every Filipino table, here’s a rundown of Pinoy classics. By serving them any one of these dishes, hopefully you’ll be able to give your guest a taste of what our country has to offer — and more importantly — have them craving more!

1. Sinigang

3. beef kare-kare, 4. pork sisig , 6. pancit palabok, 7. ginataang gulay, 8. lumpiang ubod, 10. arroz caldo, 11. champorado, don’t forget dessert, what to read next:.

Start your meal by introducing your guest to the Philippines’ beloved hot and sour soup, sinigang. You can let them try the traditional sinigang na baboy, which is made with pork — or variations made with shrimp, salmon, or even corned beef! They’ll understand the appeal of such a refreshingly sour soup given the Philippines’ hot climate.  

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Another appetizer worth introducing is kinilaw. Like the Latin American fish dish ceviche, kinilaw is made with hunks of fresh fish marinated in vinegar. Calamansi juice, ginger, salt, chili peppers, and sometimes even creamy ingredients like coconut milk and mayonnaise are added to the mix. Kinilaw will be great as a starter, as a dish eaten to stave off oilier foods, or as a companion to ice-cold beer. 

A hearty and impressive main dish you can serve to your guests is kare-kare. Though the dish traditionally calls for oxtail, you can just as easily make a beef kare-kare recipe . What’s important is that the atsuete-colored and peanut – flavored sauce is rich and thick, that there are ample vegetables to go with the meat, and there’s plenty of rice and bagoong to go around. 

Filipino cuisine is not for the faint of heart, and some dishes are high in salt and cholesterol. That said, if your guest still wants to sample the best of it with you, one dish you definitely should offer them is pork sisig . The ideal sisig marries a number of different textures, from the crunchiness of the pork bits to the softness of the egg often mixed into it. For best results, serve on a hot plate, as the sound of sisig sizzling away should be enough to make anyone’s mouth water. 

The humble adobo, which involves pork, chicken, or a mix of both stewed in vinegar and soy sauce, is comfort food to most Pinoys. It seems just about right to introduce a guest from overseas to this dish, accompanied by steaming hot rice, in order to make them feel perfectly at home. 

No Filipino festivity is complete without noodles, which traditionally signify long life. To make a true celebration out of your guest’s arrival, serve them a noodle dish like pancit palabok. With its distinctive bright orange atsuete sauce and toppings like hard-boiled egg, shrimp, and chicharon, this dish is sure to please. 

In Filipino cuisine, veggie dishes are just as hearty and satisfying as meat dishes. One great example that you can let your guest try is ginataang gulay, or vegetables like squash, string beans, and eggplant stewed in coconut milk. Along with the dish, introduce the idea of adding many seasonings, like patis and bagoong, to get one’s dish to taste exactly to one’s liking. 

Lumpiang shanghai, or fried spring rolls, may already be well-known to your guests if they have a variation of it in their home cuisine (or if they’ve ever been to a Filipino potluck abroad). Additionally, it’s a great idea to introduce this other kind of lumpia to them, made crunchy and slightly sweet with the inclusion of ubod or heart of palm. Whether you offer your guest the deep-fried or fresh version, follow it up with generous servings of either sweet brown sauce or garlic vinegar! 

Does your guest have a penchant for spicy foods? If they do, you can serve them the Bicolano classic laing or pinangat, whose main ingredient is gabi or taro leaves . Tell them not to misjudge this dish by the creamy, savory flavor of the coconut milk. The taste of heat often comes last, and boy will it pack a punch! 

If your guest happens to come along during the rainy season, make them feel cozy with a bowl or two of arroz caldo or lugaw. This nourishing rice porridge can be served as a heavy appetizer or taken as a one-dish meal by itself, at practically any time of the day. You and your guest can also have fun choosing toppings, like fried garlic bits, hard-boiled egg, calamansi juice, and pork floss. 

You can also surprise your guest with a dessert version of rice porridge, i.e., the chocolatey champorado. Try preparing a variety made with dark cocoa or tablea, so that the champorado has an added bitterness and nuttiness to it. Invite your guest to offset that rich, bitter flavor with condensed milk or evaporated milk and, if they dare, a strip of salty tuyo (salted fish) or two. 

To cap your meal, consider serving your guest the iconic shaved ice dessert of halo-halo, whose delightful mix of colors, textures, and tastes are sure to enchant. Don’t hesitate to answer their questions about what’s in it, what makes it similar to other Southeast Asian desserts, and what the best ingredient is. Perhaps they’ll be fans of the ube ice cream, the creamy leche flan, or even an outlier like the chewy kaong or nata de coco. 

Don’t forget, it isn’t just the food that makes a visit to the Philippines the experience of a lifetime. It’s also the warmth, hospitality, and happiness to share something as special as a meal. Make sure your guest from overseas gets a sense of that, and that when they leave, they’ll be dreaming of the next time they can feast with you in the Philippines!

What other dishes do you recommend preparing for foreigners visiting the Philippines? Let us know in the comments section below!

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• Must-Try Food in the Philippines

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Home » Southeast Asia » Philippines » 15 Must-Try Filipino Foods | Tastiest 2024 Guide

15 Must-Try Filipino Foods | Tastiest 2024 Guide

The Philippines is an exotic archipelago made up of several thousand islands, each laden with emerald rice fields, smoldering volcanoes, and ethereal tropical beaches. Filipinos are laid back, smiley, and full of charm.

With diving, hiking and outdoor adventures galore, you’re going to work up an appetite after exploring all the natural beauty of these islands. So, what can you eat? Filipino food is hearty, sometimes sweet and sometimes sour, but definitely delicious.

While Filipino food isn’t considered the most popular Asian dish, I can assure you it’s more than just Jollibee’s fried chicken. The Philippines was once ruled by the Spanish for some 350 years, leaving an imprint on the culture, religion, and most importantly, their gastronomy.

So you can expect quite a variety when it comes to their flavor palette. If you’re traveling to the Philippines and wondering what food to try, these are all the best dishes to eat in the Philippines.

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The best filipino dishes, filipino desserts, final thoughts on filipino food.

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Historically the Philippines have been influenced by an array of cultures, and this is heavily reflected in their gastronomy. Filipino food is a mix of Southeast Asian and Spanish. It’s even been influenced by other historically Spanish colonies such as Mexico — you’ll find tomatoes, chili, and corn are widespread ingredients throughout the Philippines.

Whilst nearby countries heavily focus on spice in their food, Filipinos flavour their dishes with garlic, ginger, and onions. They spend hours preparing elaborate and slow-cooked dishes like lechon (an entire spit-roasted pig) and prefer more sour or sweet flavors. 

Throughout the archipelago there are distinct flavors and dishes that are unique to different islands and regions, but you’ll find dishes like adobo (a special meat and rice dish) and sisig (a fried pig dish that locals always accompany with a cold beer) everywhere. 

As with most Asian countries, Rice is a staple in the Philippines, it’s used in both sweet and savory dishes and don’t be surprised if you find it sneaking into breakfast, lunch, and dinner! 

The food in the Philippines is more similar in flavor to food from the West than neighboring Eastern countries. They use more oil, meat, and sugar in their dishes and aren’t as struck on loading their dishes with fruit and vegetables. It’s not the healthiest of food, but it’s certainly delicious!

Top ingredients include beef, chicken, pork, and rice. When it comes to fruit and vegetables they prepare dishes with calamansi (limes from the Philippines that are squeezed over food), mangoes (oh man, you have to try their mangos), plantain, exotic fruits like jackfruit, and sauteed, stir-fried, or steamed vegetables (potatoes and corn are popular choices!).

They cook with vinegar a fair bit in the Philippines and use ingredients like soy sauce and noodles that were introduced from China. 

Locals tend to eat with spoons and forks, holding the fork in the left hand and the spoon in the right. Push the food onto your spoon with the back of your fork and spoon it into your mouth. 

There are some places where you can eat with your hands (even at the occasional restaurant), but most Filipinos tend to eat with cutlery. Although, in more rural areas the tradition of kamayan (eating with one’s hands) is still practiced, especially at home. Some people argue that the food even tastes better if you eat it this way! 

Filipino Food Culture Across The Philippines

Filipinos absolutely love food. In fact the local word for hello translates to “have you eaten?”. The cuisine is sometimes called pinoy cooking and because of how many islands there are in the Philippines. You can expect a great deal of variation, with some of the most traditional Filipino dishes remaining ubiquitous throughout the Philippines. 

They delight in greasy, filling, and hearty meals like stews and meaty dishes. Don’t panic if you put a bit of weight on whilst you’re there, it’s part of the experience! 

Filipinos loosely follow the idea of breakfast, lunch, and dinner, but it’s not as structured as in other countries and they’ll never say no to a merienda (in-between meal snack). Filipinos love food and don’t believe in the idea of diets. 

The Philippines have a great deal of diversity when it comes to their cooking styles and dishes. There are thousands of little islands in the Philippines, so let’s focus in and have a look at the cuisine in the three major tourist destinations to give you an idea of what to expect. These are Luzon, Visayas, and Mindanao. 

Top food destinations in the Luzon region include Pampanga (considered the Culinary Capital of the Philippines) which has outstanding savory dishes, such as Bicol, which is known for its spicy, coconut milk infused dishes. Think adobo and halo halo (a common dessert and sweet merienda), that’s Luzon – riddled with popular Filipino food.

Next let’s go over to Visayas, which is the home of many of the Philippine’s most iconic dishes and encompasses top destinations like Cebu (where you’ll find the best lechon!) and Bohol. 

Most of the top destinations in this region are coastal, so fresh seafood dishes are abundant. But also make sure you eat plenty of Lechon and try some chicken inasal (a marinated, skewered, and grilled chicken dish). 

In the Mindanao region you’ll be blessed with yet more fresh seafood and slightly more Asian tasting dishes that have been influenced by Malaysian and Indonesian cuisine. Make sure you try tuna dishes like inihaw na panga (a grilled tuna specialty that is particularly popular in Davao). 

In all honesty, wherever you travel to in the Philippines it’ll be a bit hard to find vegan and vegetarian food. Most of their most popular and traditional dishes are essentially just meat or fish with some rice and a sauce, so it’s a bit limiting if you’re not consuming animal products. 

Filipino Food Festivals

There’s nothing Filipinos love more than a good celebration (fiesta) and food. They cleverly combine the two and use most of their fiestas as an excuse to eat as much as physically possible (which is a lot by Filipino standards!). 

If you want to try some of the best lechon and celebrate this dish Filipino style, then head to Batangas in January or Iligan in Siquijor in September and eat crispy pork skin and melt-in-your mouth pork meat ’till your heart’s content. 

The rows of pigs roasting over spit fires are a sight to behold. This traditional Filipino food is sure to impress!

More interested in trying the best seafood? Then head to the Alimango festival in Samar. It takes place in the month of July and food wise it’s all about crab! They celebrate in the light-hearted Filipino way with games and colorful parades, then hold competitive cooking contests to decide who cooks the best crab dishes. 

Another great festival to look out for if it’s seafood that you’re interested in is the Tuna Festival that takes place in General Santos City in September. Not only is the food tuna-centered, they also host an array of tuna-themed events!

You’ll find yourself giggling away at the tuna float parade, where locals drive down the main street in their carts, decorated with giant tuna statues. The parade is just as entertaining, and the customs are jaw-dropping!

There’s no reason why eating shouldn’t be an absolute joy, and the Philippines prove that. If you’re in the archipelago at the right time don’t skip any of these food festivals, they’re an absolute hoot and the food is to die for.

Get ready to take some notes. If you are heading to The Philippines, these are the must-try dishes that will blow your mind!

Adobo is a well-known filipino dish that you absolutely have to try on your visit. It’s hearty and meaty — the perfect lunch! Chefs begin by stewing chicken or beef, or both, in vinegar and soy sauce with peppercorns, garlic, salt, and bay leaves to season the meat and give the sauce a slight kick.

The meat is tender and moist, usually served on a bed of rice. The dish is cooked in every Filipino household and is easy to find in restaurants and from street food vendors. The dish is so popular you might assume it originated in the Philippines, but in fact, it has its origins in Mexico!

You can find lamb and seafood variants of adobo too — they’re a real Filipino delicacy!

A culinary embodiment of the sentence “waste not, want not”, sisig is a dish that uses all the parts of a pig that usually go to waste. The cheeks, head, and liver are chopped up and fried with varying ingredients, like sliced onions, peppers, and chillies. Sometimes raw eggs, pigs’ brains, or mayonnaise are mixed in too.

The dish was invented by Aling Lucing from Pampanga, who sold it out of his little stall by the railways in Angeles City. It’s served sizzling hot and best enjoyed with a cold beer!

3. Taba ng Talangka 

You’ll find the best taba ng talangka in the Pampanga, Tarlac, and Bulacan provinces . It’s more of a sauce than a dish, but it’s often served alongside fried fish and rice or cooked up with prawns or shrimp! 

Made from pressed crab fat that is mixed in with lots of garlic and sauteed, it has a unique melt-in-your-mouth consistency and a strong flavor. 

You can get the sauce in local shops — buy a few bottles to take home and cook with before you leave! 

4. Pancit Guisado

Pancit refers to an array of different Filipino noodle dishes, and pancit guisado is possibly the most popular, especially amongst foreigners. Chopped vegetables like carrots, cabbage, onion, and meat are cooked up together and served with sauteed noodles. 

The vegetables and meat are cooked in a flavorful broth with soy sauce and fish sauce, giving the dish a rich and salty taste. 

Once served, some calamansi (or Filipino lime) is squeezed on top and voila, it’s ready to eat!

5. Arroz Caldo

Arroz caldo translates to rice broth. This thick, nutritious, and nourishing dish is perfect if you’re feeling a bit under the weather (it’s especially great for colds) or if you just fancy something creamy and filling.

To start off with, garlic, onion, and chicken are sautéed with black pepper and seasonings, then rice and water are added and the ingredients are left to simmer. It’s got a risotto-like consistency. You can add boiled eggs and a squeeze of Filipino lime on top! 

Sometimes a yellow or red flower, known locally as kasubha, is added in. It gives the dish a yellow tint (without changing the flavor). Curiously, arroz caldo is thought to be Chinese in origin, but the name is Spanish.

6. Kare-Kare

Looking for something filling and hearty? A kare-kare stew is what you need. Ground toasted rice and crushed peanuts are used to make the sauce, and then banana blossom, string beans, and eggplant are added along with the most important ingredient, oxtail. 

It’s got a diverse set of textures that come together effortlessly and an appetizing smell that leaves you wanting more! Served with rice and shrimp paste, known as bagoong, it has a unique flavor and it’ll certainly fill you up.

7. Chicken Inasal

In the true Filipino fashion of not wasting anything, this chicken dish uses every part of the animal, from the breast to the heart and liver. The meat is left to marinade in lemongrass, filipino lime (calamansi), garlic, and annatto seed oil. A pinch of salt and pepper is added for seasoning. 

Once the chicken meat has absorbed all the flavors of the marinade it’s grilled over hot coals till it’s golden brown and the smells have gotten your mouth watering in anticipation. The meat is tender and succulent, served with a generous helping of garlic rice with the rest of the marinade poured over it. 

Delicious and reliable, chicken inasal will be one of your go-to dishes in the Philippines. 

8. Lechon 

Lechon is the Filipino take on a hog-roast. An entire pig is slowly spit-roasted over hot coals until the meat is succulent and the skin is crispy and golden brown.

It’s not the easiest or quickest dish to prepare, so it’s usually only cooked during big celebrations and local fiestas.

You’ll find the best lechon in Cebu, where the pig’s stomach is stuffed with star anise, spring onions, laurel leaves, pepper, and lemongrass. The seasonings seep into the meat and make it extra enticing. 

In other parts the crispy skin is served with a liver sauce as it’s less flavorsome. Make sure you get your hands on some lechon, you haven’t had the full Filipino culinary experience until you have.

9. Crispy Pata

Pata means leg in spanish, a pig’s leg in this instance. It’s possibly one of the strangest Filipino dishes, do you think you can stomach it? The pig patas is simmered and then deeply fried and served with a soy-vinegar dipping sauce, chopped chili, and garlic. 

The meat is juicy, contrasting perfectly with the crispy pork skin. It’s probably not particularly healthy, but if you feel like indulging then get your hands on some crispy pata! A cold beer washes it down very nicely. 

10. Kamaro 

You can’t write about Filipino food and not mention the curious (and frankly weird) dish kamaro. Mole crickets are caught, then their legs and wings are removed before the body is boiled with garlic and vinegar. 

After, they’re sautéed with onion and chopped tomatoes, it’s eaten as a snack or appetizer. They’re chocolate brown in color and bite-size, with a crunchy exterior but a surprisingly succulent inside. 

Weird and wonderful, this is a story-worthy dish you can tell your family and friends about when you get home. 

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In need of something comforting? You can’t go wrong with a bowl of bulalo soup. This warm and nourishing soup is made by simmering beef shanks and bone marrow, still on the bone, with onion, peppercorns, and fish sauce.

The meat is slow-cooked and veggies like potatoes, green beans, and chunks of sweetcorn are added in later on. It’s especially popular in the province of Batangas. It’s filling, soul-soothing, and delicious.

12. Pork Barbecue

This classic Filipino dish is easy to get hold of and incredibly cheap. It’s a favorite amongst locals and is usually eaten in-between lunch and dinner as a merienda.

The chunks of pork are flavored with a sweet-and-salty marinade before it’s put on skewers and grilled over hot charcoals, filling the streets with an alluring smell. It’s a popular Filipino street food snack, so you can grab it on the go. Cebu and Manila chefs and street vendors cook some of the best!  

After you’ve filled up on a hearty main you’ll want a dessert that is just as good as a perfect end to a great meal. Filipino desserts often use rice as one of the main ingredients, and they’re pretty sweet, which isn’t surprising considering the archipelago’s colonial history as a key sugar producer. 

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Here are three of the top tasting and most eaten desserts in the Philippines to get you on the right track.

13. Halo Halo 

This quintessentially Filipino dessert is a popular merienda that is enjoyed before lunch or dinner, especially in the summer. The staple ingredients are shaved ice, milk, and a whole host of toppings to brighten it up and add extra textures and flavors.

Chopped seasonal fruits (like jackfruit), red beans, coconut cream, and macapuno are common toppings. Mix all the ingredients together and enjoy a dollop of Leche Flan on the top! Refreshing and light, it’s the perfect dessert or snack on a hot day.

Banana is wrapped in a deep fried spring roll and coated with caramelized sugar and there you have it, turon! It’s the perfect dessert as it’s tasty, simple, and readily available. 

Turon is a common street food that is cheap and eaten all over the archipelago. Sometimes slices of jackfruit are added in with the banana to add an extra layer of flavor and texture, yum! Eat it warm with a drizzle of caramel on top and let your taste buds be blown away. 

15. Mais con Yelo

This peculiar dessert is a must-try whilst you’re in the Philippines. Mais con Yelo is light, creamy, and refreshing — matched to the climate and tasty! The dish’s name means corn with ice, and that gives you a pretty good idea of what to expect from mais con yelo.

Shaved ice with milk, sugar, and corn are the staple ingredients for a mais con yelo, but you can add extra toppings like crushed corn flakes, toasted rice krispies, and corn ice cream! If you like sweet corn, this is a dessert from heaven. 

In summary, Filipino food is comforting, greasy, hearty, meaty, and absolutely heavenly. It’s not the healthiest, but that doesn’t seem to concern the Filipinos, who enjoy each bite as if it was their last. 

You’ll be blown away by the succulent and mouth-watering pork dishes, the fresh seafood, and the incredibly fun food festival in the Philippines. The cuisine is influenced by foreign cultures, especially the Spanish, and changes regionally. 

There’s always more authentic Filipino food and tantalizing dishes waiting to be discovered in this exotic archipelago, so put food sampling at the top of your to-do list whilst you’re there, the Filipino food culture is second to none. 

Rhenz Caguioa

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Yeah, the adobo is so pupolar, the letchon so delicious too!

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• The 21 Best Dishes In...

The Best Dishes Food Guide in The Philippines

Traditional Filipino cuisinehas recently been tagged as the ‘next big thing’ to look out for in the culinary world. With the country’s variety of influences throughout its rich history, its traditional cooking techniques, and the Filipinos’ knack for combining flavours and making the most of any and all ingredients at their disposal, what results is unpretentious, no-frills food that’s simply delicious. While its our job to tell you the best of Filipino diet, its your job to enjoy the famous Philippine eats.

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It’s one of the Filipino dishes everybody knows — the mighty adobo . It is made by stewing meat (usually chicken, pork, or a combination of both) in soy sauce and vinegar, adding peppercorns and bay leaves for that special flavour. Bonus leftovers tip: pull the meat from the bone and fry ’til crispy for some tasty adobo flakes.

This rich stew is made with peanut sauce and, customarily, oxtail, but other meatier cuts of beef can also be added in. Many Filipinos will consider kare-kare incomplete without a serving of bagoong (fermented seafood paste) on the side.

One of the top contenders among the best Filipino dishes (alongside adobo) is perhaps the famous lechon . After all, it is hard to top a tasty, fully -roasted pig with perfectly crisp skin and juicy meat. Find the best of this sinful treat on the island of Cebu, but this is traditional Filipino food almost always served at any grand Pinoy gathering or fiesta.

Sinigang is a Pinoy classic, one of the best meat dishes in the Philippines. A delicious sour broth usually made tangy by tamarind (sometimes kamias ), it’s filled with different vegetables and a meat of choice. Popular variants include sinigang na baboy (pork), sinigang na hipon (shrimp), and sinigang na isda (fish).

Crispy Pata

If you can’t get your hands on an entire lechon, a scrumptious crispy pata is an equally sinful alternative. It’s a dish that takes the entire pig leg and deep fries it to perfection. Serve with a soy-vinegar dipping sauce on the side with some chopped up garlic and chilli, and you’re on the road to your next favourite guilty pleasure.

Served sizzling on a hot stone plate, sisig is a favorite pulutan (beer chow) among Filipinos. The meat is primarily chopped up parts of the pigs’ face — in the Philippines, no cut of the animal goes to waste. Some recipes use either mayonnaise or raw egg (to be mixed in while hot) to give it a creamier texture but the classic way is to incorporate pig’s brain into the dish.

Pancit Guisado

One of the more popular Filipino dishes among foreigners with Pinoy friends (due to its customary presence in Filipino birthday parties) is pancit (noodles), of which pancit guisado is perhaps the most well-known variant. This noodle dish is served as a symbol for long life, hence an essential at birthday feasts. The sautéed noodles are complemented by sliced vegetables and meat (all cooked in broth, soy sauce, and fish sauce) and kalamansi is squeezed over upon serving.

The perfect company for a cool, rainy day in the Philippines is a nice hot bowl of bulalo. This tasty soup is made by slow-cooking beef shanks and bone marrow (still in the bone) in some water with fish sauce, onions, and peppercorns, and later adding in some vegetables. Especially known for this dish is the province of Batangas in the country’s Southern Luzon region .

Pork Barbecue

A merienda ( snack in between meals) favourite in the Philippines is Pinoy pork barbecue. While this skewered sweet meat goes wonderfully well with the ubiquitous plain rice during meals, there’s also nothing like catching yourself hungry in the middle of the afternoon and conveniently walking down the street over to the vendors grilling them road-side for only PHP15 ($0.30) a stick.

Vibrantly orange and jam-packed with different textures and flavours, palabok is another well-loved way of cooking pancit. It is mixed in with a shrimp sauce, which gets its recognisable colour from annatto powder. It is finished off with a variety of toppings such as slices of hard-boiled eggs, crushed chicharon (pork rinds), tinapa (smoked fish) flakes, and spring onions.

Filipino breakfast dishes (‘silog’)

A hearty Filipino breakfast typically consists of meat, sinangag (garlic fried rice), and itlog (egg). Each dish name varies slightly depending on the meat that goes with the rice and egg. So for example, a plate of tapa (cured beef), si nangag, and it log , is called tapsilog . A plate including toc ino (sweet cured pork) instead of tapa is called tocilog . While one that uses long ganisa (sausages) is known as longsilog . These generous breakfast servings are a great way to kickstart a day.

Bistek Tagalog

Bistek Tagalog or the Filipino beef steak is a delicious blend of salty, sour, and sweet flavours. Thinly sliced beef is marinated in a mixture of mainly soy sauce and kalamansi, fried, and then topped with caramelised onions. The onions are just sweet enough to cut into and balance the strong salty and acidic tastes infused into the meat.

Fried Lumpia

Another dish frequently expected to make an appearance at Filipino gatherings is the Pinoy’s version of the egg roll, lumpia . These deep-fried rolls are filled with minced meat and vegetables and served with a sweet and sour dipping sauce. Being so easy to make, lumpia is almost automatically part of a Filipino feast when food for the large Filipino family has to be cooked in copious amounts.

Beef Kaldereta

Kaldereta is a Filipino beef stew made extra rich and tasty by tomato sauce and liver paste. Goat meat can also be used in place of beef and mixed in is a merrymaking of vegetables, which typically include carrots, bell peppers, and potatoes.

Another Filipino stew, albeit a more eccentric one, is the dark-tinted dinuguan. It’s made by cooking pork and innards in pig’s blood and vinegar. It’s often eaten with puto , a slightly sweet steamed rice cake, which complements its savoury taste.

Inihaw na Liempo

Inihaw na liempo or grilled pork belly is juicy cuts of perhaps the tastiest part of the pig, marinated and grilled, basting the meat as it cooks. Depending on the desired taste, a typical liempo marinade can be a mixture of any of the following: soy sauce, fish sauce, banana ketchup, garlic, kalamansi , brown sugar, salt, and pepper. Eat with your hands , your sawsawan (dipping sauce) of choice, and a generous serving of plain rice — perfect.

Ginataang Gulay

Gata or coconut milk is basically culinary gold. Anything cooked in gata is bound to turn out fantastic. For anyone needing a break from the typical meat-heavy Filipino dishes, simply cook your favourite vegetables in some coconut milk. It works exceptionally well with squash and string beans, and some chilli can be added for an interesting kick.

Chicken Inasal

This flavourful grilled chicken, the best of which is made in the city of Bacolod, sits in a special marinade of vinegar, kalamansi, ginger, and lemongrass. It owes its appetising golden-brown colour to annatto oil, which is also poured over the plain rice it is served with. Dip the chicken in sinamak (spiced vinegar) for some extra zest.

Kilawin, also called kinilaw, is the Filipino ceviche. Seafood is often used, such as tuna and tanigue , which is then cured in vinegar and kalamansi. Onions are usually added in, as well as some chilli for a more complex blend of flavours. Kilawin is normally served as an appetiser or as pulutan (beer chow) when drinking.

Arroz Caldo

Frequently eaten at breakfast and merienda, arroz caldo is a rice porridge, taking its flavours from ginger, garlic, onions, and a tasty broth. Cuts of chicken and hard-boiled eggs are also added in and individual servings are finished off with fried garlic bits, chopped green onions, and a drizzle of kalamansi.

Lechon Kawali

Though not everybody has access to a backyard and a space to charcoal roast an entire pig, there’s still a way to enjoy the guilt-inducing goodness of lechon — by cooking it in a kawali (wok). Pork belly is cooked in boiling water (usually with bay leaves, peppercorn, and salt) until tender, air-dried, given a salt rub, and deep fried until golden brown. The aim is perfect crackling skin and tender meat. Enjoy this tase of Filipino food with lechon gravy or spiced vinegar.

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Filipino Food: All the Best Noms from Breakfast to Dinner

08/05/2016 by Guest Blogger 2 Comments

This is a guest post by Jenn Brown.

It was shimmering like a mirage before me. A pigtailed redhead smirked down from her neon perch, her eyes saying ‘You know you want this.’ After three years in Australia and six months of traveling through Asia, I was standing before… a Wendy’s. This was not what I was expecting to find in Manila.

And that is how my first meal in the Philippines was a Baconator. I’m not proud of it, but I hadn’t been in a Wendy’s in over four years and I was starving and it was there and… oh what am I saying? There’s no excuse.

Learn from my mistakes! Yes, there are dozens of American fast food chains sprinkled throughout the Philippines. There are also plenty of Western items on every restaurant menu. But with dozens of amazing local dishes to choose from, you’re wasting your tastebuds (and calories, let’s be real) eating the same things you can get at home. So what should you order when you visit the Philippines? Follow me, young grasshopper. I will show you the ways.

Start Your Day

Table of Contents

Filipinos love opposing flavors in their meals, and this pastry is no exception. It’s a brioche base with a topping of grated cheese and sugar. Cheese and sugar? Yup. That combo of salty and sweet might confuse your tastebuds on the first bite, but it also keeps you coming back for more. You can find this all over the Philippines at the ubiquitous cafe chain Goldilocks , but they’re best at Mary Grace , which also has several locations.

The texture of this is closest to a sponge cake: dense, yet somehow light. It’s definitely a treat, but not overly sweet. Variations of these can have cheese or berry compote on top, jam or buttercream in the middle, or whatever the local pastry chef can dream up to personalize this versatile pastry. These little blonde beauties pair perfectly with a strong coffee, making it a yummy start to the day. These are also found at Goldilocks .

Feel like something a little heartier before you trek the rice terraces, summit the volcanoes, or swim with the whale sharks? Longganisa is the ticket. Served with a plain egg omelette and garlic fried rice, these mini pork sausages are usually sweet, though in certain parts of the Philippines they can be more savory. It’s the perfect breakfast to fuel your day (or soak up those San Miguel beers from last night). 

For another meaty option in the morning, try tocino. These are sweet, caramelized pieces of thin-cut pork that just melt in your mouth. It’s a Filipino version of cured bacon, with the flavor coating each each piece of meat in a sticky, gooey mess of happiness. Also served with fried eggs and garlic fried rice, this cured meat tastes just as delicious as all the hours that went into preparing it. 

Midday Meal

Filipino pizza.

Disclaimer: This is not a typical Filipino dish. When I was trekking the rice terraces in Batad, I finished the day at a small cafe that overlooked the incredible hills I had just hiked. Out of curiosity, I ordered a Filipino pizza. When it arrived at my table, I was skeptical. It had green beans on it. The tomato sauce looked more like mild chili sauce. Sure, there was cheese, but it wasn’t the melty, gooey mess that usually comes with pizza. But then I took a bite… and it was strangely delicious. Somehow all those flavors combined to give me the perfect post-hike refresh, and I’d order another in a second.

Crispy Pata

Four words: Deep. Fried. Pork. Knuckle.

The outside is a crispy layer of crackling that might make you cry tears of joy when you break the crust (Just me? Maybe I am too into food). The inside: Juicy, falling-off-the-bone pork that will wrap your tastebuds in a warm hug that you hope never ends. It’s served with soy-vinegar dip that has the perfect amount of tang to cut through all that buttery goodness. Unless you don’t eat pork, there is no way you can’t enjoy this simple and hearty meal. Please, please do not visit the Philippines without trying this! 

Chicken Arroz Caldo

This is the Filipino equivalent of chicken noodle soup, a savory dish with bone-in chicken, a little kick of ginger, and a perfect sweet-citrus note of calamansi* as an aftertaste. Instead of noodles, rice is added, which thickens the overall texture into something closer to a porridge, depending on where you get this. If you catch the sniffles while traveling, the garlic and ginger in arroz caldo will fix you right up, so ask for extra! 

*Calamansi is a popular citrus fruit in the Philippines that is a hybrid of a mandarin orange and kumquat. The flavor is like a sweet lime or a sour orange.

I was traveling on a bus from Cebu City to Oslob to swim with the whale sharks when I was befriended by a student named Vitex who was traveling to his family for the weekend. At one of the many stops between the point A and point B, a vendor hopped onto the bus to sell snacks. A few words of rapid-fire Tagalog later, I had a bag of chicharon in my hands, courtesy of Vitex. These are not the puffy, processed pork rinds of American gas stations that resemble a rice cracker more than they do meat. These are the real deal: pork skin boiled, seasoned overnight, then deep fried. Snack heaven! Thank you, Vitex.

Who doesn’t love a fritter? And who couldn’t love a fritter made from a combo of shrimp and potato? Though potato or sweet potato is the most common second ingredient in these little parcels of crunchy goodness, almost any root vegetable can be combined with bean sprouts to make the ‘nest’ that the shrimp snuggles into. The result? The perfect handheld snack to hold you over until dinner. 

Lumpia is a small word that describes a great many things. These are Filipino spring rolls, but they definitely aren’t the same as the ones you’ll find in mainland Southeast Asia. They look the same from the outside, but these can be filled with savory meats and fresh veggies or sugary bananas for dessert. The consistent factor? They are wrapped in a rice paper a fried to perfection. Look for the sweet version of these on street carts all over the islands. 

Time for Dinner

A dominant rule in Filipino cooking? Nothing goes to waste. In this case, it’s oxtail slow-cooked into a hearty stew. While this one isn’t wild on heavy-hitting flavor, the slow-cooked meat and unusual inclusion of peanut butter gives it a heartiness that’s perfect for a chilly night in the mountains.  

Ah, adobo. How I could sing your praises from the rooftops for all time. Adobo is the name of the sauce, a tangy, salty, thick confusion of flavor that covers almost any meat, though chicken and pork are the most common. Here’s the thing with adobo: you’ll never get the same dish twice (unless you order seconds from the same restaurant). The ingredients of adobo vary widely depending on which island you’re on, or even which city you’re in. The most common is black adobo, a mix of vinegar and soy sauce simmered with loads of garlic, peppercorns and bay leaf. The meat that’s cooked in this sauce usually has bones in it, adding to the yum factor. On a bed of white rice, it’s savory heaven on a plate.

I know, enough with the pork already, right? But dang can the Filipinos cook a pig! This one is slow-roasted over a fire for hours until the meat is tender and juicy. You can find Lechon all over the Philippines, but if you only try it one place, try it in Cebu. There, lechon  is stuffed with a mix of lemongrass, star anise, bay leaf, and other delicious spices, and roasted until the skin is extra crispy. The infusion of flavor in the meat and contrast of textures of crispy skin and shredded meat will have you eating until you’re comatose.

A whole article on Asian cuisine and not a noodle in sight? Well, here comes pancit to save the day. In Tagolog, pancit literally means noodles, so the second word is important to know exactly what you’re getting. There are literally dozens of varieties of pancit , with specialties for each region. Want to get to know the region you’re visiting better? Get the local version of pancit . Two popular and common varieties are pancit palabok and pancit bihon. Bihon is stir fried veggies, meat and noodles (think pad thai but with thinner noodles, less spice and more citrus). Palabok is shrimp, pork belly and host of textures and flavors from other toppings (crushed chicharon , fresh green onions, hard-boiled eggs) over boiled noodles. 

A Sweet Treat

Ube ice cream.

If Dr. Suess made an ice cream, this would be it. It’s bold purple color comes from ube (pronounced OOH-bay), which is a purple yam that makes an appearance in many Filipino desserts. When made into ice cream it tastes… well, kinda like a yam. Some vendors add coconut milk, which gives it a bit of a toasted coconut flavor. You may be confused at the first taste, but after the third, you may even go for another scoop!  

One look at his wacky concoction might make you want to but the cup down and slowly back away. A cacophony of colors and textures, halo halo is shaved ice and evaporated milk piled atop a mixture of almost anything sweet: from fruits like plantain and jackfruit, to jello, to beans that have been sweetened. This is then usually topped with a scoop of ube ice cream. Just the colors of this dish make it a show-stopper, and it definitely delivers on it’s promise of a sweet (and refreshing!) treat.

The recipe for flan came with the Spanish, who ruled the island nation for over 300 years. Naturally, the Filipinos took the European recipe and made it their own. Though it looks very similar to the European counterpart, Philippine flan is denser and (in my opinion) packs more flavor-per-bite. If you like vanilla and caramel, don’t miss this. 

Bring the Philippines to You

Hungry yet? One of the easiest Filipino dishes to replicate is adobo , and fortunately it’s one of the most delicious. This is pure Filipino comfort food, so pick a chilly night and fire up the stove for this slow-cooked feast. You can sub pork for chicken if you’re not a pork eater — A mix of bone-in wings and thighs or boneless cuts cut into 2” pieces will work with this recipe, though the cooking time might be reduced if you use boneless chicken.

Recipe: Pork Adobo

Ingredients:

2 ½ lbs. Pork shoulder, rump or belly, cut into 2” pieces

¼ cup white vinegar*

⅔ cup soy sauce

1 tbsp whole black peppercorns

8 cloves garlic, peeled and crushed

2 – 3 dried bay leaves

1 cup water

Directions:

• Combine all ingredients (except bay leaf) in a large bowl, cover, and let marinate at least 1 hour, up to overnight. The longer the better! Stir it a couple of times to make sure all the meat gets coated.
• Pour the marinade and mixture into a heavy pot over medium-high heat, add the water and bay leaf, and bring to a boil. Once boiling, lower the heat and simmer, covered, until the meat is tender (about 1 hour – 90 minutes).
• Drain the meat in a colander set over a bowl (so you can save the sauce, you’ll need it!). Heat a pan with a bit of oil over high heat and brown the meat on all sides.
• Once the meat has been browned, remove it from the pan. Add the saved sauce to the pan and heat, using a wooden spoon to scrape up any brown bits left in the pan.
• Place the pork on a bed of rice and top with the sauce.

*Any type of vinegar works for this, though it will subtly change the flavor. I prefer white vinegar because I love the strong tartness, but playing around with different flavors is fun. Adobo is a very forgiving dish, so as long as the proportions are the same, have fun!

With such a rich culinary history, choosing what to eat in the Philippines is tough. If you are more adventurous, there are plenty ‘I dare you’ foods found on street carts all over the cities: Betamax (fried congealed blood, anyone?) and balut (duck embryo) have been luring extreme eaters for ages, though these are just normal snacks in the Philippines. Plus, there are about 20 more dishes that weren’t listed in this article that are just as delicious as the ones included! One thing I can say for sure? Skip the Baconator.

A special thank you to Lalaine of Kawaling Pinoy for granting permission to reuse the photos of her beautiful food. I was way too busy scarfing down the food to take good photos, so maraming salamat! You can find recipes for each dish on her site, linked in the relevant photo captions.

About the Author: “Jetsetter” Jenn Brown is an adventurer, amateur chef, and wine-lover who has been on the move since 2012. Past adventures include swimming with whale sharks in the Philippines, solo hiking the mountains of Montenegro, and apprenticing at a dairy farm in Spain. This summer she is working aboard a tourism charter boat in Southeast Alaska as their chef. You can follow her adventures at her site, JetsetterJenn.com , or on one of her many social media channels: Facebook , Instagram , or  Twitter.

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Bethany says

08/05/2016 at 7:31 am

One of my top three favorite about travel is the food, following personal growth and meeting people. I appreciate you including a recipe and links to other recipes, because by the time I got through this post all I could think was “where can I get his food…like right now…”

Kristen says

08/05/2016 at 9:38 am

Trying foods in new places is one of my favorite parts of travel. It’s also one of my biggest points of anxiety. I guess I’m just a little too worried about food poisoning most of the time, or that I won’t like the food (looking at you weird spices in Bali…). But still, when I do find a local dish that blows me away, it’s a strong connection back to my travels if I ever have an opportunity to try it again!

And that Pancit looks YUM.

Palawan’s Must-Eat Dishes – Foodie Delight

Don’t miss these local delicacies.

Palawan's cuisine is a delectable fusion of Filipino, Malay, and Spanish flavors. From seafood delicacies to meaty stews, here are some must-eat dishes that will delight any foodie's palate.

FOODIE GUIDE

Destinations, come to palawan.

“Filipino food offers a delectable array of dishes beyond the infamous balut (duck embryo), thanks to its abundance of seafood, tropical fruits, and creative cooks,” as highlighted by CNN Travel.

Sisig has been described by the late chef Anthony Bourdain as a “divine mosaic of pig parts,” while he considered lechon to be the best whole roasted pig dish he ever had.

Andrew Zimmern believes that Filipino cuisine combines the best of Chinese, Thai, Japanese, and Spanish techniques, making it an exciting culinary destination.

Recently, the Philippines has been recognized as one of the top ten countries with the best food, and Palawan is an excellent place to explore Filipino delicacies, whether from street vendors or restaurants.

Philippine cuisine, a fusion of Austronesian, Spanish, Chinese, Malay, and American influences, has evolved over centuries.

When visiting Palawan, make sure to indulge in these must-try delicacies:

Chicken Inasal

Palawan's Chicken Inasal is a mouthwatering grilled chicken dish, marinated in a unique blend of spices and herbs, then cooked to perfection. You can find this delicious dish in many restaurants on the island, but Haim Chicken Inato Restaurant in Manalo Extension is a must-try.

The Filipino term "Halo Halo" means "Mix-Mix" in English. This refreshing drink is a popular favorite, made from a blend of sweetened preserved fruits, evaporated milk, and crushed ice. It's usually topped with either ice cream or leche flan. For the best Halo Halo in Puerto Princesa, head to Noki Nocs Savory House located on Rizal Avenue.

Crocodile Sisig

If you're feeling adventurous with food, you might want to try Crocodile Sisig in Palawan, a twist on the classic sizzling pork dish. Crocodile meat is similar in taste to chicken, with a mild flavor and firm texture. It's a healthy meat choice because of its high protein and low-fat content. Kinabuchs Grill and Bar is the perfect place to try this delicacy.

Lato Seaweed

Lato seaweed, also called sea grapes or green caviar, is a highly sought-after dish in Palawan because of its tender and juicy texture. It goes well with any dish, especially fried ones, and is typically served with either salt or vinegar. Though common in the Philippines and neighboring countries, the highest quality Lato seaweed is found in the municipality of Cuyo in Palawan.

Hopia Bread

Hopia is a famous Filipino pastry filled with beans, first introduced by Fujianese immigrants in the urban areas of the Philippines. It is an affordable treat and a popular gift among friends and family. There are two varieties: flaky, made with Chinese puff pastry, and cake dough, made with soft cookie dough. Baker’s Hill , which offers homemade bread and baked goods, is renowned for its delicious hopia bread.

Chao Long Noodles

Vietnamese immigrants brought Chao Long noodles to Palawan. The Puerto Princesa version has flat, thin rice noodles in sweet-savory broth with beef or pork. Try them at Rene's Saigon Restaurant on Rizal Avenue, along with other Vietnamese dishes.

Palawan's unique cuisine is sure to take your taste buds on an adventure, and the Tamilok is a must-try. It's a mollusk harvested from mangrove trees, with a long, soft and flabby body that tastes like oyster. You can find it in many restaurants in Puerto Princesa, but Kinabuchs Grill and Bar on Rizal Avenue is the most popular spot.

Fresh Seafood

Palawan's seafood is a treasure trove of fresh and delicious catches that are both accessible and affordable. Indulge in the best of the best at Badjao Seafood and KaLui , two top seafood restaurants in Puerto Princesa. Their menus feature a variety of dishes depending on the day's catch, including Tuna, Shrimps, Blue Marlin, Crab, Lobster, Seabass, and Squid.

Roasted meat in Filipino is called Lechon manok (chicken) and liempo (pork belly). Lechon is a whole roasted pig with crispy, golden-brown skin. You can find this delicacy in street food stalls in Rizal Avenue and Manalo for an affordable price. It is served with a sweet and spicy liver-based sauce.

Cashew Nuts

Coron is a great place to sample traditional cashew delicacies, in addition to roasted cashews. Try Bandi and Brittle, which are cashew nuts coated with honey and caramelized brown sugar. For high-quality cashews, head to Coron Harvest shop.

Danggit Lamayo

When visiting Coron, don't miss the chance to try the local favorite, danggit lamayo. It is made by marinating sun-dried rabbitfish in a mixture of vinegar, garlic, and pepper, and is commonly served for breakfast at hotels and guesthouses.

Pinoy Food: 10 Types of Filipino Dishes that You Should Try

There are surely lots of types of Filipino dishes that are worth trying. These will absolutely make your mouth water. One of the most famous is balut, which is a duck embryo aged 17-21 days.

For most people, this food is quite challenging, and many are reluctant to eat it. But extreme food like this is very famous and mostly sold as night snacks.

Besides its extreme food, the Philippines also has many dishes that are better known for their divine tastes. And since the Philippines was ruled by Spain for hundreds of years, many Filipino dishes got influenced by the Spanish culture.

Here we have a list consisting of 10 types of Filipino dishes that you can try while you’re staying here, I didn’t add Pansit because everyone knows you should have it! haha!

Table of Contents

List of Types of Filipino Dishes that You Should Try

This Spanish-influenced dish is the most popular food in the Philippines. Adobo is Spanish, which means to be marinated. There are various types of Adobo, but the most popular is chicken adobo and pork adobo. Meats marinated with soybean sauce, vinegar, and other traditional spices. Traditional adobo often uses clay pots as a place for cooking, while many modern adobo uses metal pans. There are so many places providing this dish, with the average price is around $5.50.

One of the best types of Filipino dishes that you MUST try is the Lechon. It is a pork dish and generally served for celebrations, such as birthdays, weddings, Christmas, or other holidays. This dish has a thick Hispanic culture that brought to the Philippines hundreds of years ago. Cooking Lechon is not simple. The seasoned pork roasted on hot coals for hours until it has a tender, runny, and chewy meat yet crispy skin. This dish is available throughout the Philippines, especially in Cebu , where Lechon is tourists’ favorite dish. 

Sisig is another culinary from the Philippines that got influenced by Spanish culture. Sisig is processed offal and meat with abundant herbs and spices. This dish has a savory flavor and best eaten with white rice while still warm. The traditional way to enjoy this dish is to add pork brains to the dish. But if you are not too keen on this mixture, you can add mayonnaise or raw eggs to produce a more chewy texture.

4. Kare-Kare

Kare Kare is an original Filipino dish that uses beef or oxtail as its main ingredient. Kare-Kare sauce made from crushed fried peanuts, bagoong (a traditional fermented shrimp), calamansi juice, and various other types of spices. The addition of calamansi juice in this dish brings a fresh and delicate taste of the stew. Locals usually eat this with a plate of white rice. You can find this dish in various restaurants or taverns in the Philippines.

5. Sinigang

Sinigang is a classic Filipino dish that has a sour and savory taste. The sour broth came from tamarind or Kamias (tree sorrel of Averrhoa Bilimbi) and cooked with vegetables and meats filling. There are several popular types of Sinigang, such as; “Sinigang na baboy” which uses pork, “sinigang na hipon” which uses shrimp. “sinigang na manok” which uses chicken meat, “sinigang na baka” which uses beef, and “sinigang na isda” which uses fish.

6. Beef Caldereta

Beef Caldareta is processed meat and vegetables such as potatoes and carrots that seasoned with tomatoes, vinegar paste, and pepper. Mostly, to make a Beef Caldereta is using pork, but chicken, goat, or any other meat can be an option as well, according to your taste. It has a rich and savory taste that you shouldn’t miss while you’re in the Philippines.

7. Chicken Inasal

Chicken inasal or translated as a grilled chicken is one of the most popular processed chicken in the Philippines. To make it, you need Filipino special spices, including lemongrass, calamansi, pepper, garlic, and achiote oil. This dish is not only using chicken meat, but also chicken innards. While in Manila , take a visit to the Chicken Inasal tavern that serves this dish with extraordinary taste and aroma. You can try one portion of chicken inasal at quite a cheap price, only for $1.20.

Chicken Inasal is at Felix Huertas St. Corner A.H. Lacson Sta. Cruz, Metro Manila .

8. Crispy Pata

Besides Lechon, another processed pork dish that is popular and delicious is Crispy Pata. Crispy Pata is using a whole pork leg as well as its skin as the main ingredients. The pork skin has a crispy texture, and the meat is still soft, tender, and runny. Locals usually serve Crispy Pata along with soy vinegar, garlic sauce, and chopped chili.

9. Halo-Halo

It’s time to try desserts that are not only beautiful but also fresh and spoiling your tongue. Halo-halo is a shaved ice with a very diverse and abundant filling, such as jackfruit, coconut, banana, kidney beans, chickpeas, sugar palm, purple sweet potato, sticky rice, corn, nata de coco, ice cream, and finally poured with condensed milk. It doesn’t necessarily have to use all of these components. There are no fixed recipes and combinations for making this dessert. Under the hot weather, enjoying a portion of Halo-Halo is a divine pleasure.

10. Kwek-Kwek

One of the most beloved street food snacks in the Philippines is Kwek Kwek. Its name like the sound of a duck, and it made of boiled duck eggs, which coated in flour and fried until they have a very crispy texture. This snack is very popular among students, so it’s not expensive at all. Don’t forget to try it when visiting the Philippines!

Philippine cuisine is indeed very diverse. You can have a culinary tour without ever feeling bored because it has an abundant choice. Some of those foods above might help save your hungry tummy. So, is there any typical Filipino menu that you want to try immediately?

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11 Must-Follow Food Vloggers in the Philippines in 2023

The Philippines is a country that's famous for a lot of things, from its sunny tropical climate to its stunning islands and amazing food. Food is a big deal here, and Filipinos are proud of their regional takes on popular cuisines. Take Adobo, for example, which can come in different versions such as Adobong Puti, Adobong Tagalog, and Adobong Ilonggo - it's all about the little twists that make a dish unique.

But it's not just about eating - Filipinos also love to cook, and with the rise of social media platforms like YouTube, TikTok , and Instagram , food influencers are taking over the scene. You can find hundreds of content creators sharing their cooking tips, tricks, and recipes, and their audiences are loving it.

With more and more people ordering food online (more than 11 million last year!), the food industry in the Philippines is getting more competitive. If you want to make it, you need to stand out. That's why many food brands are turning to popular influencers for collaborations for their social media marketing campaigns. These influencers have the reach, expertise, and authenticity that can make a big difference for your brand.

If you're looking to improve your cooking skills or promote your food brand, we've got you covered. We've compiled a list of the most popular food influencers in the Philippines that you need to follow. Get ready to feast your eyes (and your stomachs) on some amazing food!

The Top Food Vloggers in the Philippines are ⬇️

Vanjo Merano

Erwan Heussaff

Hazel Cheffy

Abi Marquez

Judy Ann Santos

Kirby Quimado

Eunice Acupanda

Cuisine ni Ria

Chichi Tullao-Garcia

11. Chichi Tullao-Garcia

Followers: 26.9K

Meet Chichi Tullao-Garcia, also known as Happy Tummy Travels - a food and prop stylist, and a visual storyteller. She's a firm believer in taking people on a journey through taste. Whenever she's out exploring the Philippines or traveling abroad, she makes it a point to discover local delicacies that most people don't know about. Lucky for us, she shares all of her delicious finds on her Instagram account!

Check out Chichi's Instagram to see mouth-watering photos of all sorts of food, from sweet to savory, and everything in between. She also shares cooking tutorials and recommendations for amazing food products that you should try. Get ready to add some serious flavor to your feed!

10. Cuisine ni Ria

Followers: 71.2K

Get ready to drool over the amazing food photos and videos on Cuisine ni Ria's Instagram account, also known as Cuisineria. Ria's specialty is creating delicious local dishes using ingredients that are easy to find in local markets. This makes her page super appealing to everyone, from foodies to home cooks. You'll also find helpful cooking tips and recipes, as well as promotions for awesome food products.

9. Piareyrey

Followers: 93.3K

Meet Piareyrey - a travel and food influencer from the Philippines who's taking TikTok by storm. Her page is a treasure trove of mini vlogs and food reviews that will make your taste buds tingle. One of her most popular series is called "Honest Rating," where she gives her frank opinion on different foods from various restaurants. Her followers love her for her authenticity and transparency, and you will too!

8. Eunice Acupanda

Followers: 229.1K

Calling all sweet tooths! You're going to want to check out Eunice Acupanda's TikTok page. She's not only a talented baker and business owner but also a content creator who knows how to entice her viewers. Eunice's baking and cake decorating videos are so satisfying to watch, and her creativity, skills, and professionalism draw in customers for her business. Plus, she's previously worked with brands that specialize in baking needs and equipment, so you know she's the real deal.

7. Kirby Quimado

Followers: 761.8K

Get ready to be wowed by Kirby Quimado's food videos on TikTok. He first gained popularity when he posted clean, crisp, and stunningly beautiful videos of himself making a charcuterie board. But that's not all he can do - Kirby has expanded his content to include other variations of the board, like snack boxes, chicken wing boards, movie night boards, and even brunch boards! And if that's not enough, he also posts beverage tutorials and cooking videos that are just as impressive. You won't be able to look away!

6. Judy Ann Santos

Subscribers: 1.72M

You may know Judy Ann Santos as a beloved actress and host, but did you know she's also an incredible chef? That's right - she's been making cooking videos on YouTube, showcasing her skills in the kitchen and her pride in being an amazing wife and mom. Judy Ann's tutorials cover a range of Filipino dishes as well as her unique takes on international cuisine. And with her comedic nature, you can always expect her videos to be lighthearted and fun.

5. Ninong Ry

Subscribers: 1.91M

Meet Ninong Ry, also known as Ryan Morales Reyes - one of the most popular chefs on the Filipino online scene. Ninong Ry talks in an unadulterated and comedic way, and is almost careless when cooking. However, this transparency and authenticity is what made him relatable and highly appealing to the Filipino community. Ryan’s recipes are also bomb, always having a different, yet exciting, twist to Filipino dishes.

Ninong Ry graduated with a culinary degree from an esteemed university in the Philippines. He also worked as a head chef at a certain restaurant before becoming a content creator. He’s worked with several brands in the past.

4. Abi Marquez

Followers: 2.5M

You haven't lived until you've tried Abi Marquez's "lumpia experiments." Abi is the queen of lumpia on Philippine social media, and her content is nothing short of amazing. She started gaining popularity with a series of videos where she wrapped all sorts of food in lumpia wrappers and deep-fried them to perfection. And you know what? Her creations were top-notch.

Abi has a degree in Hotel, Restaurant, and Institution Management from the University of the Philippines Diliman, so you can trust that she knows what she's doing. Aside from her incredible lumpia recipes, Abi also shares tutorials for other mouth-watering dishes, like lasagna, steak, and air-fried salmon.

3. Hazel Cheffy

Followers: 2.7M

Chef Hazel knows how to make cooking look like a breeze. She used to work as a cook at an establishment within an executive village in Manila before deciding to go to culinary school to level up her skills. Now, Hazel is known for her lighthearted videos, cooking ASMRs, easy recipes, and random singing on the internet.

On her TikTok account, you'll find all sorts of awesome content, from recipes and grocery hauls to kitchen tours and mini vlogs. Hazel's videos will inspire you to get in the kitchen and whip up something delicious.

2. Erwan Heussaff

Subscribers: 3.2M

Meet Erwan Heussaff, the YouTuber who's captured hearts all over the Philippines and beyond. You might know him as the husband of Filipina celebrity Anne Curtis, or as the brother of celebrity and model Solenn Heussaff. But Erwan is a star in his own right, with a passion for good food, travel, and fitness. He created "The Fat Kid Inside" blog to share his love of healthy yet delicious food with the world.

On his YouTube channel, Erwan shares easy-to-cook meals that anyone can make at home. He even answers his subscribers' requests, like making meal plans that are budget-friendly for the average Filipino. And when he collaborates with other food content creators, like Ninong Ry and Abi Marquez, you know it's going to be a feast for the senses.

1. Vanjo Merano

Subscribers: 6.41M

Get ready to fall in love with Vanjo Merano, the creator of Panlasang Pinoy - a blog and YouTube channel that celebrates the rich flavors of Filipino and Asian cuisine. Vanjo's passion for Filipino food is contagious, and he's made it his mission to teach people how to cook their favorite dishes using the simplest methods possible.

On his channel, Vanjo shares hundreds of recipes with his fans, from classic adobo to deliciously unique twists on international cuisine like Japanese, Korean, and French. But no matter what he's cooking, he always adds a special Filipino touch that sets his food apart. Get your taste buds ready!

Filipinos are certainly foodies who love to eat, and at the same time, cook. Each household has a family member whose dishes taste like heaven. The newer generation is exploring other ways of learning how to cook, such as by watching vloggers and reading blogs. The Filipino food culture surely contributes to the rising popularity of food influencers and content creators in the Philippines.

Above, we have shared a list of the most-favorite food vloggers in the Philippines . These influencers bring 5-star cuisines to average Filipino homes. These content creators are regarded as experts in cooking, whose recommendations are given heavy weight by their viewers. Of course, these vloggers contribute largely to the success of food brands when marketing online.

We hope you were able to find the next chef you’d like to learn from, or work with.

[email protected]

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Best Filipino Food in Moscow, Central Russia

Filipino restaurants in moscow, establishment type, online options, traveler rating, dietary restrictions, restaurant features, neighborhood.

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10 Top US Cities for Food and Drinks, According to the Experts

Hawaii's capital and Maine's waterfront food hub make the list.

SARAH KARLAN/The New York Times/Redux

For the 2024 Global Tastemakers list of the Best Cities for Food and Drinks in the United States, New York retained the No. 1 spot. We’re also excited for some newcomers gaining recognition: Honolulu; Portland, Maine; and Washington, D.C., nabbed our panel's attention and have asserted their place among the finest food cities in the country. Here's the full list of where to travel and taste this year.

New York City

Melina Mara/The Washington Post via Getty Images

It’s hard to find another American city that can satisfy any food craving as easily as New York. From a burrata slice at L'Industrie Pizzeria , to Pearl Pie at Superiority Burger , to dreamy drinks at Sappe , New York City possesses the uncanny ability to deftly balance classic cuisine with the latest trends. Korean fine dining restaurants have enjoyed a surge of new openings, with Meju , Coqodaq , Naro , and Nōksu leading the way.

New Orleans

Andriy Blokhin / Alamy

New Orleans dining is all about seamlessly bridging the old and the new. You’ll find classic Creole fare at stalwarts like Dooky Chase Restaurant and Brigtsen’s , while Dakar Nola , Wild South , and 2022 F&W Best New Chef Ana Castro’s highly anticipated Acamaya are contributing to the city’s modern culinary culture.

MICHELLE LITVIN/The New York Times/Redux

No matter your budget or appetite, Chicago’s wonderfully diverse food scene has you covered. Try a Filipino tasting menu at Kasama , a Cambodian fried chicken sandwich at Hermosa’s , tacos at Birrieria Zaragoza’s , or a classic Italian beef sandwich at Al’s or Johnnie’s , for a sample of the endless options.

Austin rose to the No. 4 spot from 10 on this year’s list. Home to 2023 F&W Restaurant of the Year Birdie’s as well as 2023 F&W Best New Chef Edgar Rico of Nixta Taqueria, each year the city manages to find new ways to impress. If you’re planning a trip, be sure to check out Rico’s guide to the best of Texas’ capital, from baguettes to ramen.

Los Angeles

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Few cities champion boundary-pushing concepts better than Los Angeles. Crowds snake down the block at Anajak Thai for 2022 F&W Best New Chef Justin Pichetrungsi’s Thai Taco Tuesdays, while 2023 F&W Best New Chef Hannah Ziskin crafts thick pan pizzas and layer cakes at Quarter Sheets. If you’re looking for one of the city’s best wine bars for pours without pretension, The Ruby Fruit offers a smart selection of natural wines from an easy-to-miss strip mall location.

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Given its proximity to the Atlantic Ocean, Charleston is renowned for its fresh seafood and abundance of notable raw bars such as Leon’s Oyster Shop and The Ordinary . There are loads of other iconic dishes you shouldn’t pass up as well, including Bertha’s Kitchen’s okra soup, whole-hog barbecue at Rodney Scott’s , and Peninsula Grill’s coconut cake.

ALFONSO DURAN/The New York Times/Redux

Miami has always been a deeply international city, and the range of its food scene has only grown in recent years. At Maty’s in Midtown, 2023 F&W Best New Chef Valerie Chang turns out bold Peruvian plates (huancaina-smothered choclo, oxtail saltado), while MiMo’s Phuc Yea mashes up Vietnamese and Colombian flavors (think Wagyu Churrasco with lemongrass ponzu). As for who makes the best Cuban sandwich? That’s a never-ending debate, and many locals endorse Sanguich De Miami .

Washington, D.C.

Deb Lindsey for The Washington Post via Getty Images

Though Bad Saint shuttered in 2022, the trailblazing Filipino restaurant that thrust D.C.’s culinary scene into the national spotlight almost a decade ago inspired a new wave of dining in the nation’s capital that continues today. Kevin Tien’s Moon Rabbit now carries the torch for inventive and uniquely modern Vietnamese food, while charming pizza bar The Little Grand offers eclectic pizza and wine pairings. Other highlights include 2022 F&W Best New Chef Rob Rubba’s vegetable-centric Oyster Oyster as well as 2023 F&W Best New Chef Isabel Coss and Matt Conroy's new Pascual , where wood-fired Mexican fare has piqued the interest of diners from D.C. and beyond.

Portland, Maine

Quickly becoming one of the premiere culinary centers of the Northeast, Portland, Maine, offers can’t-miss dining opportunities like the wallet-friendly omakase at Izakaya Minato , sourdough Neapolitan pizza at Quanto Basta , and housemade rigatoni tossed in meat ragu and dandelion greens at Leeward . At Cocktail Mary , most evenings evolve into an impromptu dance party — one that’s inclusive, affordable, and most importantly, fun.

MICHELLE MISHINA KUNZ/The New York Times/Redux

An ideal day in Hawaii’s capital might begin with a hearty breakfast at chef Lee Anne Wong’s Koko Head Cafe before slowly making your way to Helena’s Hawaiian Food for a late lunch, where the no-frills institution sends out earthen-oven cooked Kalua Pig and Poi. Last, Michelle Karr-Ueoka and Wade Ueoka’s MW Restaurant is a dinner destination renowned for stylish takes on Hawaiian comfort food and whimsical desserts like Michelle’s MW Candy Bar.

Plus One: Seattle

RUTH FREMSON/The New York Times/Redux

In recent years, food entrepreneurs have made their mark across the Emerald City with clever concepts including the Asian-inspired cake cafe Paper Cake Shop , “Seattle Soul” destination Communion , and trendy sister bars La Dive Queen Anne and Rich Rich . For further recommendations, 2023 F&W Best New Chef Aisha Ibrahim, fine dining institution Canlis' first female executive chef in 74 years, shares her Seattle city guide .

Global Tastemakers is a celebration of the best culinary destinations in the U.S. and abroad. We asked more than 180 food and travel journalists to vote on their favorites, including restaurants and bars, cities, hotels, airports, airlines, and cruises. We then entrusted those results to an expert panel of judges to determine each category's winners. In many categories, we've included a Plus One, hand-selected by our expert panel, to shout out more culinary destinations we don't want our readers to miss. See all the winners at foodandwine.com/globaltastemakers .

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4-Day Russia Itinerary With Cost Breakdown | From My Turkey-Russia Solo Trip

• Post author: dantravels
• Post published: July 16, 2019
• Post category: Backpacking / Itinerary
• Post comments: 6 Comments

By DAN FORTEZA

This post may contain affiliate links which means if you purchase something through that link, I will make a small commission at no additional cost to you. Think of it as buying a cup of coffee for me on someone else. Thanks & enjoy!

Russia, the largest country in the world, occupies one-tenth of all the land on earth. Thus for many travelers, it’s often difficult to decide where to start and where to go for such huge countries like Russia. But no worries, to help you with your Russia itinerary, I’ll be sharing the list of places I’ve visited during my 4-day stay in Russia. I will also include the breakdown of cost during my trip for your reference.

Although I have only visited Moscow and St. Petersburg, starting off your journey in either of these two megacities will for sure bring the best of Russia in you!

NOTE : I stayed for 3 days in Turkey before flying to Russia. If you want to know the places I’ve visited in Turkey, here is my 3-day my itinerary in Turkey with cost breakdown.

Hi there! First of all, I am Daniel – a solo backpacker from the Philippines. If you don’t know my story yet, feel free to read this article where I talked about how I quit my job in order to travel. This article was also featured on TripZilla Philippines .

NOTE : For Philippine Passport holders, visiting Russia requires a visa . If you are just on your way to getting your Russian visa, read my blog on how to get your Russian Tourist Visa (click HERE ).

• Manila (MNL) to Dubai (DXB) via Cebu Pacific – 6,499 PHP
• Dubai (DXB) to Istanbul (SAW) via Pegasus – 8,904 PHP
• Istanbul (SAW) to Moscow (DME) via Pegasus –  6,072 PHP
• Moscow to St. Petersburg via Russian Rail – 3,530 PHP (68 USD)
• St Petersburg (LED) to Moscow (SVO) via Aeroflot – 4,084 PHP
• Moscow (SVO) to Dubai (DXB) via Aeroflot – 10,914 PHP
• Dubai (DXB) to Manila (MNL) via Cebu Pacific – 2,160 PHP

NOTE : For Philippine Passport holders who will go through flight transfer at Dubai International airport (DXB), you DO NOT need any sort of UAE visa as long as you stay within the airside area of the airport. Even if your next flight is on another terminal, you can transfer with ease using DXB’s terminal-to-terminal transport buses.

Language: Russian Currency: Russian Ruble (RUB) Exchange rate: 1 USD = 52 PHP = 62.8 RUB Prefer mode of transportation: Subway / Trains Int’l Airports in this trip: DME , SVO , LED Time Zone: GMT + 3

It was a 3-hour flight from Istanbul to Moscow. I arrived at Moscow Domodedovo Airport (DME) at around 3:30 PM. Russia was the 16th country I’ve visited – not that I’m counting!

The first thing I looked for at the airport was an ATM to withdraw some Ruble cash and then I bought a sim card for internet connection. See Day 1 expenses below to see sim card cost.

TIP : Some backpackers do not appreciate buying a sim card. But I always recommend buying one even if you’re just staying for a few days. Googling every thing is a life saver!

MY 4D/3N RUSSIA ITINERARY with COST BREAKDOWN

Day 1 photo gallery.

DAY 1 RUSSIA ITINERARY:

• Transport from Airport to Hostel . I took the Aerotrain to get to downtown Moscow and it could take up to 2 hours from DME airport. I believe that was the most convenient way of transport for backpackers new to Moscow. The arrival station is Paveletskiy Railway Sation. Then I took the Metro subway from Pavelestskiy station to Avtozavodskaya station where my hostel is located.
• Hostel name: Hostels Rus – Avtozavodskaya, now Zen Hostel (click here to book)
• Hostel room type: Bunk Bed in Mixed Dormitory Room
• Hostel rate: Refer to Day 1 expenses below.

TIP : When booking your hotel/hostel, look it up on Google Maps first and ensure that it is not too far from a subway/train station.

• Tour around Red Square . The Red Square, the main central square or plaza in Moscow is located in the heart of Moscow and is surrounded by all the major streets and highways.

I was tired but definitely ready to see and explore Moscow. On that day, I got a chance to meet a Couchsurfer named  Dimitry living in Moscow . We took the metro subway from Avtozavodskaya  station to Teatral’naya  station to get to the Red Square.

TIP : Buy your own three-day unlimited metro pass to get you anywhere around Moscow for 3 days! I’m telling you, it’s absolutely worth it!

We arrived at Red Square at around 6:00 PM and it was crowded! Here are some notable places we visited at the Red Square:

• The Iberian Gate
• The State History Museum
• St. Basil Cathedral.
• Kazan Cathedral
• Lenin Mausoleum
• The Kremlin
• Get a good view of Moscow from the Bolshoy Moskvoretsky Bridge. We took a stroll along some Moscow streets to reach this bridge. It is a concrete arch bridge that spans the Moskva River in Moscow immediately east of the Moscow Kremlin.

NOTE : It was summer when I visited Moscow and thus the length of day time is way longer than the night. The sun rises as early as 4:00 AM while sets at 9:00 PM.

DAY 1 EXPENSES:

• Sim card ( MegaFon )- 1,000 RUB
• Aero Express train from DME Airport to Paveliskaya Railway station – 500 RUB
• Metro Subway from Paveliskaya  station to Avtozavodskaya  station – 55 RUB
• Food (slow-cooked chicken with sauce) at  Teremok – 220 RUB
• 3-day unlimited metro subway pass – 415 RUB
• Food (Pancake, soup, tea) at Teremok – 190 RUB

TIP : Bring yourself some home biscuits (I brought some Oreo biscuits with me back from the Philippines) prior to flying to Russia. This should fill your hunger while doing long walks and of course SAVE you some bucks.

DAY 1 TOTAL: 2380 RUB = 38 USD = 1970 PHP

DAY 2 Photo Gallery

DAY 2 RUSSIA ITINERARY:

• Return to Red Square . On my second day in Moscow, I went back to the Red Square at around 6:00 AM! And yes, just what I was expecting – no crowd at all ! Perfect to take more good photos.
• Visit the fabulous GUM . I met another Russian friend in Red Square. His name is Valeriy and he took me to GUM just a short walk from the Red Square. G lavny Universalny Magazin or just GUM is a famous shopping center. The shopping center is well known for its exclusive stores that carry well-known western brand names.
• Climb up to Sparrow Hills . Sparrow Hills is one of the highest points in Moscow and offers a panoramic view of the city! I even took a selfie with the 2018 FIFA stadium from this hill. To get here, we took a 25-minute walk from the nearest metro – Vorobyovy gory station.
• Appreciate the beauty of Vystavka Dostizheniy Narodnogo Khozyaystv a ( VDNKh ). Valeriy and I next headed to VDNKh – a nice amusement park in Moscow. To get here, we took the subway and get off at VDNKh  station. Valeriy and I parted ways at VDNkh .
• Visit Kolomensko e Museum-Reserve  . The Church of the Ascension located at Kolomenskoye is one particle UNESCO heritage site I’d like to visit. I met another two Russians (I knew one of them named Alex through Couchsurfing) on my way to Kolomenskoe and they were kind enough to show me around.
• Visit Tsaritsyno Palace & Museum-Reserve . We then headed to Tsaritsyno. It is a palace museum and park reserve filled with lush green spaces. Initially built to showcase the grandeur of the Russian Empire, Tsaritsyno offers an idyllic getaway without leaving the city. Located in southern Moscow, it is just a short walk from Tsaritsyno metro station.
• See the Ruined Tower . Next, we walked by a Ruined Tower of Tsaritsyno , its observation deck offers scenic panoramic views of the park. The staircase leading to the site was called devil’s hill : for it was easy to climb, but it is not easy to go down.

DAY 2 EXPENSES:

• Ice cream – 100 RUB
• Food (Big mac, fries, coke) at McDonald’s – 261 RUB
• Food (Chicken with rice) at Chinese Restaurant – 330 RUB

DAY 2 TOTAL: 691 RUB = 11 USD = 572 PHP

DAY 3 Photo Gallery

DAY 3 RUSSIA ITINERARY:

• Get a good morning rest . I needed this after those seemingly endless days of strolling around Moscow. And I tell you it’s also fun to stay at hostel as you’ll meet some other tourist with different cultural backgrounds and with incredible stories to tell!
• Get a good view of the Skyscrapers in Moscow . In the afternoon, I went looking for a good panoramic view of those huge buildings in Moscow’s business district. Finally, I found a good spot at Prichal Kutuzovkiy (just beside Moskva river). To get there, I took the subway and get off at Stantsiya “Kutuzovo” Mtsk  station.
• Take a night train to St. Petersburg. I packed my things up and headed to Leningradsky railway station to catch my train going to St. Petersburg! I heard a lot of good things about St. Petersburg and I can’t wait to explore this city first thing in the morning.

NOTE : Night trains have bunk beds and are comfortable enough for sleeping.

DAY 3 EXPENSES:

• Food (Burger and drink) at KFC – 199 RUB
• Bread – 50 RUB
• Fanta soft drink – 50 RUB
• Food (Chicken with rice) – 330 RUB
• Toilet fee – 50 RUB
• Food (Burgers) at KFC train terminal – 216 RUB

DAY 3 TOTAL: 895 RUB = 14.25 USD = 741 PHP

DAY 4 Photo Gallery

DAY 4 RUSSIA ITINERARY:

I arrived at Moscovsky (St. Petersburg Main Railway station) at around 5:30 in the morning and it was already bright outside. My flight back to Moscow was basically the same day at 10:00 in the evening. So I need to make the most out of the day to see everything I could in St. Petersburg.

I took the metro subway from Moskovkaya station to Admiraltiskaya station. Admiraltiskaya station is located in the city center and is the stop for tourist destinations like the Hermitage Museum, St. Issac’s Cathedral and other notable museums in St. Petersburg.

•  Go down to the deepest subway station in Russia . In St. Petersburg’s subway, getting from the street to the trains can take up to five minutes. Or at least it does at Admiralteyskaya station, the deepest subway station in Russia and among the five deepest metro stations in the world. Admiralteyskaya is 282 feet deep. For some perspective, this is about a fifth of the height of the Empire State Building in New York City.
• Stroll around downtown St. Petersburg . St. Petersburg is beautiful! It has plenty of classical and baroque architecture. I haven’t been to other European cities but I believe this city is one of the most beautiful cities in Europe. Almost any building in the central core, for example, can be considered as a tourist attraction.

Many of the tourist attractions are concentrated within the center so it’s fairly easy to walk from one attraction to another. Here are the notable places I’ve visited:

• Hermitage Museum
• Palace Square
• Walk Along Nevsky Prospekt
• St Isaac Cathedral
• The Church of the Spilt Blood
•   Visit Peter and Paul Fortress . I met another Dimitry (Dima for short) but this time in St. Petersburg along with his girlfriend, Lena. From Admiraltiskaya, we went for a 30-minute to reach Peter and Paul Fortress located at Zayachy Island. It houses this yellow-colored cathedral where it was said to be a former prison. I’m sure history buffs will love it!
• See the Cruiser Aurora warship . Just 15-minute walk from the Fortress, we went to see the Cruiser Aurora – a 20th-century warship currently preserved as a museum ship in Saint Petersburg floating along the Bolshaya Nevka River.  Then we continue heading towards the Ploschad’Lenina metro station. We parted ways at this station.
• Be amazed by the Peterhof  Grand Palaces . Peterhof is a large complex outside of St. Petersburg that contains grand palaces, gardens, fountains, and other amenities. It is a marvelous example of eighteenth-century Russian architecture. From  Ploschad’Lenina station, I took the subway to Avtovo station then took a bus going to Peterhof complex.

DAY 4 EXPENSES:

• Metro subway Moskovkaya station to Admiraltiskaya station – 45 RUB
• Food (burger, fries, drink) at KFC  – 283 RUB
• Toilet fee – 40 RUB
• Food (burger and drink) at KFC – 199 RUB
• Two bottled water – 100 RUB
• Metro subway from Ploschad’Lenina station to Avtovo  station – 45 RUB
• Bus fare from Avtovo to Petergof – 80 RUB
• Bus fare from Petergof to Avtovo/Lenin station – 60 RUB
• Metro subway  Lenin Prospek station to Moskovkaya station – 45 RUB
• Coke – 44 RUB
• Bread – 37 RUB
• Metro Subway from Moscow station to Aeroport “Pulkovo-1”   (St. Petersburg Airport) – 40 RUB
• Fanta drink at Airport – 104 RUB
• Bread at Airport – 54 RUB

DAY 4 EXPENSES (BACK IN MOSCOW):

• Key chains – 70 RUB
• Coke – 100 RUB
• Choco bread – 70 RUB

DAY 4 TOTAL: 1,416 RUB = 62.6 USD = 3,265.6 PHP

BOOKING ESSENTIALS

• Booking.com. I usually book my hostel accommodation at booking.com . Thus, I recommend you guys trying it as well.  Room accommodation ranges from cheap hostels to luxury hotels. Book hostels through booking.com as they have free cancellation or pay-at-the-hotel option.
• Airbnb. Try Airbnb in finding comfy and cozy rooms! I have used Airbnb on some of my other trips and I loved it!

Have you tried Airbnb? Sign up with my link and you will get up to 42 USD (2,200 Php) off your first stay. Click this link to get that discount.

• TRIP. All of my flight bookings are all from TRIP.com. Trip is one of the world’s leading travel search engines and searches hundreds of travel sites.

I suggest you check Trip (click HERE ) as they usually offer cheap fare rates compared to other booking sites.

• Russian Railway (click HERE to book)
• Viator. Viator is the world’s leading resource for researching, finding and booking the best travel experiences worldwide.

Click here to find the best Viator deals in Russia.

So there you have it!

Russia is definitely an adventure of its own. Those people I’ve met were very helpful and incredibly accommodating that made my Russia itinerary a memorable one. They made an Asian dude felt at home in their home country.

I hope that by the guides and tips in this blog I’ve shared, you’d be able to create your own Russia itinerary and I know it’s going to be an amazing journey! Spasiba !

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This post has 6 comments.

hey Dan! did you get a Dubai Visa in Transiting Dubai?

No, I didn’t. Transit Visa in Dubai is not required as long as you stay within the transit area of the DXB airport.

In general, you can check out this blog I made where you can check if you need a visa for transiting a country .

ooh. good to hear. so, the moment u went out of the plane you proceeded to the terminal of your next destination, correct? and how did you get your boarding pass on your next trip? do they have check in counters on the transit area, without passing by the immigration?

thank you, Dan.

Upon arrival, you have to find the transit help desk / check-in counters within DXB’s airside. No need to pass through immigration/passport control.

There’s some sort of check-in counters at the transit side of the airport. You can get your boarding pass there.

If your terminal of arrival is different from your terminal of departure, you can transfer with ease using DXB’s terminal-to-terminal transport buses (without again going through the immigration.) Because that’s what happened in my case.

Hope this helps.

thank you, Dan. Last question, what if I have luggage with me? will I be able to get them without passing by the immigration?

thank you so much, Dan.

Yes, you can. There is this airport baggage service of Marhaba . For more info, visit their site or better if you call your airline to know how they will handle and coordinate your check-in baggage in Dubai airport without exiting through immigration. 🙂

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South Korea now accepts Filipino tourist visa applications via mail

The Korean Visa Application Center (KVAC) in Manila announced that it started accepting tourist visa applications via mail starting May 1, 2024. 

Filipino applicants nationwide can submit their tourist visa application forms (C-3-9) and other necessary requirements through KVAC’s partner courier service WExpress. 

However, visa applications of non-Filipinos and other types of visas must still be submitted personally to the KVAC or designated travel agencies.

According to the KVAC website, Filipino applicants may go to the nearest WExpress branch with their national ID and the visa requirements. 

A fee of P1,900 would be collected for mailing service and KVAC’s service fee. 

The KVAC added that processing of visa applications would take 14 days.  

Applicants would receive a confirmation SMS from KVAC and an email from WExpress. 

KVAC said that if there were any lacking documents or if additional documents were required, applicants may submit them to any WExpress branch within seven days after the KVAC staff reached out to them. 

The KVAC advised interested Filipinos that tourists must plan their trip to South Korea at least four weeks prior to the flight date. 

The South Korean government simplified the visa requirements from February 1 until December 31 this year. —Vince Angelo Ferreras/DVM/KG, GMA Integrated News

Food for thought: Marcos proud of Filipino cuisine

President Marcos took pride in Filipino cuisine as he noted how it has improved in the global scale because of its cultural diversity and varied flavors.

In his BBM Vlog 259: “Chibog,” the Chief Executive cited the recent ranking released by online travel guide Taste Atlas that put Filipino cooking on 33rd of the best cuisines in the world.  

He also noted that Makati City is 100th in the best food cities in the world, sour soup sinigang at 97th of the best dishes, and lumpiang shanghai at 93rd of the best street food based on the same ranking.  

“Tanyag at talagang maipagmamalaki natin sa buong mundo ang mga pagkain natin dahil iba talaga ang flavor ng Filipino cuisine (Our food is really popular and we can boast about it in the world because the flavor of Filipino cuisine is really different),” he added.  

Marcos grows even more optimistic that Filipino cuisine can reach new levels if foreigners and tourists will discover the country’s regional cuisine.  

“Ang feeling ko ‘pag nalaman pa iyong iba nating regional cuisine, tataas pa ‘yan. Ang dami nating hindi pa nila nakikita (My feeling is that when they learn about our regional cuisine, that will improve. We have so many more they haven’t seen),” the President explained.  

Stressing that food brings in tourists, he underscored the role of social media in bringing more attention to Filipino food.   

“Mayaman ang kultura natin sa pagkain at pagluluto. Gamit ang social media, lalo pa natin malalaman na may mga pagkain na dapat dayuhin at subukan (Our culture is rich in food and cooking. Using social media, we will know more about the food we need to visit and try),” Marcos said.

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Moscow Travel Guide: Best Things to Do + More [2023]

· everything to know about visiting moscow, including the best things to do and how to get around. ·.

Moscow is Russia’s vibrant capital city, and it also happens to be the largest city in all of Europe. The city’s long and infamous history makes it one of the most unique places we have ever visited.

The architecture ranges from centuries-old palaces to uniform, gray concrete buildings. The people range from cold and private to warm and welcoming. Moscow is a city is strong juxtapositions, and we learned a lot during our time there.

This post will break down all you need to know about visiting Moscow, including the best things to do, how to get there, how to get around, and more.

The Best Things to Do in Moscow

1. explore the red square.

The Red Square is the heart of Moscow. Most of the city’s top attractions can be found here, including just about everything on this list. The Kremlin, St. Basil’s Cathedral, and Lenin’s Mausoleum are all located here, and the State Historical Museum and GUM are not far from here, either.

The Red Square is a common home for parades, protests, and seasonal celebrations. There are massive Christmas celebrations here, with food vendors and carnival rides set up in numbers.

2. Check Out the Ziferblat

The Ziferblat is a café in Moscow that is unlike any café we have ever been to. While most cafes charge you for your drinks and food, the Ziferblat charges you for your time.

Upon arrival, you are given a clock. When you leave, the barista calculates how much time you spent in the café and charges you accordingly. This concept was created to help visitors to be more intentional with their time, and the cafe itself is incredibly charming.

For a detailed look at everything you need to know before you visit, make sure you read my post about visiting the Ziferblat Cafe in Moscow .

3. Marvel at St. Basil’s Cathedral

St. Basil’s Cathedral is one of the most iconic churches in the world, and it was the single thing we were most excited to see while in Moscow. Built almost 500 years ago, St. Basil’s Cathedral is recognized by its colorful domes and whimsical style. The church is of the Russian Orthodox faith, and the inside is just as wondrous as the outside.

St. Basil’s Cathedral is located on the edge of the Red Square, making it incredibly convenient to visit. Entrance for non-worshippers costs 800 rubles, and tickets can be bought at the church

4. Explore the Kremlin

The Kremlin is the largest active fortress in Europe, and it is the site of most of Russia’s government affairs. In addition to government buildings, the Kremlin Complex is filled with courtyards, towers, and museums that are open to the public. If you have the time, you could spend a couple of days fully exploring all that there is to see in the Kremlin.

5. Walk Through Lenin’s Mausoleum

Vladimir Lenin is one of the most important figures in Russian history, and his body is located perfectly embalmed in a mausoleum in the Red Square. The Mausoleum is open to the public to visit, and as long as you are willing to go through a few security checks, it is easily one of the best things to do in Moscow. Its convenient location in the Red Square makes it a can’t miss attraction.

There is absolutely no photography allowed inside the Mausoleum. Do not test this rule.

6. Wander Along Arbat Street

The Arbat is a very popular street in Moscow that is lined with stores, cafes, and other touristy attractions. It is one of the oldest streets in the city, dating back to the 1400s. This street is both quaint and trendy, and there are many walking tours that introduce tourists to the neighborhood’s wonders and highlights.

7. Catch a Show at the Bolshoi Theatre

As a lover of the arts, it is hard to think of Moscow and not think of ballet. Russia has always been a top dog in the world of fine arts, and Bolshoi Theater is one of the best places to catch a performance. We were lucky enough to attend an Opera here, and it is a venue that you don’t want to miss out on if you enjoy opera, ballet, or orchestral performances.

8. Visit the State Historical Museum

The State Historical Museum is one of the most respected museums in Moscow. Despite its name, it is not really focused on the history of Russia as a nation. Rather, it contains a collection of artifacts from all throughout Russia’s history.

The museum’s collection is very broad in nature. It houses some items from indigenous tribes that used to occupy the region, pieces collected by the Romanov family, and more.

9. Wander Around GUM

GUM is an absolutely massive mall within walking distance of the Red Square. It isn’t just the size that draws visitors here; it’s the sense of luxury. The mall is so beautiful inside, much like the metro stations.

While visiting a mall might not sound like it belongs on a bucket list, this mall does. You will not want to miss out on visiting GUM while in Moscow.

10. Admire the Cathedral of Christ the Saviour

While St. Basil’s Cathedral is the most iconic church in Moscow, it isn’t the only one. The Cathedral of Christ the Saviour is absolutely stunning, with massive golden domes. It is the tallest Orthodox church in the world, and it is the seat of the Orthodox Patriarch of Moscow.

It is located just about a mile from the Red Square, just south of the Kremlin Complex. You can walk to it from the Red Square in about 20 minutes.

How to Get to Moscow

Flying to moscow.

Moscow has three major international airports: Sheremetyevo (SVO) , Domodedovo (DMO) , and Vnukovo (VKO) . All three of them are directly connected to downtown Moscow by the Aeroexpress trains, which leave every 30 minutes throughout the day. By Aeroexpress train, you can expect to get to the city center in 25-45 minutes depending on the airport that you fly into.

Sheremetyevo is the biggest and busiest of the three airports, and it is the one you are most likely to fly into – especially if you are coming from outside of Europe or the Caucus region. We flew into Sheremetyevo on a direct flight from New York City.

I usually provide backup airport options, because flying right into the city isn’t always the cheapest way to get where you’re going. Unfortunately, when it comes to Moscow, don’t really have a choice other than to fly right into Moscow. It is a very remote city, and it is usually the cheapest place to fly into in Russia as a whole.

Since Sheremetyevo is so busy, you will probably find a great flight option anyway. I wrote in  my post about finding cheap flights  that using hub airports will lead to more affordable airfare, and the same logic applies here. Even though Russia’s national airline, Aeroflot, is no longer a member of the SkyTeam Alliance, Moscow is still a major hub connecting passengers from all over the world.

READ OUR CHEAT SHEET

Train or Bus to Moscow

Trains and buses are one of the most popular ways to get around Europe. However, they’re of very little use when you’re trying to get to Moscow.

Moscow is hundreds of miles from the nearest major cities. The only major European city that can even be reached within 8 hours on the ground is St. Petersburg, and even the Baltic capitals of Riga, Vilnius, and Tallinn are over 12 hours away.

If you want to get to Moscow, the best option is almost always to fly. While the train routes to Moscow are scenic, they simply take forever.

How to Get Around Moscow

METRO | TROLLEYS | TRAMS | BUSES

Moscow has one of the most memorable metro systems in the world. Its metro lines are very deep underground, and the stations are absolutely stunning. Each station has its own unique style, but all of them contain escalators that seem to go on forever.

The system was built in an effort to showcase the power of the Soviet Union and its bright future. The plans were a form of propaganda, but they resulted in what is still one of the most visually appealing subway systems on earth.

Moscow’s metro system isn’t just pretty. It is also very useful and accessible. The system has 17 lines that connect the city and its surrounding area.

But wait; there’s more!

The Moscow metro system is also incredibly affordable, with each ride costing less than a dollar. The metro is by far the best way to get around Moscow, as it is almost impossible to beat the connection times and the low cost to ride.

Tickets can be bought at electronic, English-speaking kiosks in stations, or directly from ticket counters at certain larger stations. There are also day passes available, which are a very solid option if you plan on riding the metro several times per day.

The metro is by far the best way to get around Moscow.

In addition to the metro system, Moscow also has a network of buses, trams, and trolleys. This system is nowhere near as convenient or well-connected as the metro, though, and is likely of little use to you during your trip. There is no Uber in Moscow, but a similar app named Yandex is available if you need a ride in a pinch.

How Many Days Do You Need in Moscow?

Moscow is the biggest city in all of Europe, and it is absolutely loaded with things to do. You could spend weeks in Moscow and still find new things to do. Of course, most travelers don’t have that kind of time to spend in one place!

I recommend spending no less than three full days in Moscow, and ideally closer to five or seven.

Moscow is very spread out, and it can take some time to get from one major point to another. There are also so many places that are nice to just sit back and relax, which is hard to do when you’re in a hurry trying to cram activities into just a few days.

If you only have a week to visit Russia, I’d advise spending all of the time in one city. If you decide to split your time between Moscow and St. Petersburg, I recommend not trying to squeeze in any day trips beyond those two cities.

When Is the Best Time of the Year to Visit Moscow?

There are two different ways to approach this question. Personally, I think the best time to visit Moscow is around Christmas and New Year’s Day. While the weather will be absolutely freezing, Moscow is a surreal winter wonderland in December and January.

We were in Moscow right before Christmas. While it was very cold, you can always bundle up. Exploring the Christmas markets and pop-up ice skating rinks throughout Moscow is one of my favorite memories from anywhere I’ve traveled, and I dream of going back to do it again.

If you aren’t fond of the cold, Moscow is beautiful in the summer. It tends to get pretty cold in the shoulder seasons, so if you want warm weather, you should plan to visit in the summer. Moscow actually gets pretty warm in July and August, and there are a bunch of fantastic places to soak up the sun within the city.

The best time to visit Moscow is either around Christmas or from late May to August.

Is Moscow Safe to Visit?

While Moscow is a truly wonderful city, there’s no denying that visiting Russia comes with risks. As the country is run by an infamous communist dictator, concerns about visiting are valid. While we didn’t experience any sort of threat or negative treatment during our time in Moscow, we visited in a peaceful time.

In our experience, Russia doesn’t seem to detain normal Americans or Westerners to use as pawns. As a regular person, as long as you don’t commit any crimes, there is a slim chance you will run into any issues. However, Russia will not hesitate to enforce its laws against foreigners, and illegal behaviors will likely land you in a very compromising position.

Russia will not hesitate to enforce its laws against foreigners, and illegal behaviors will likely land you in a very compromising position.

To make matters worse, Russia has a bad reputation for gang violence. While the Russian mafia has very little interest in normal Western tourists, they won’t hesitate to pick a fight with anyone who ventures into their sphere of influence. If you seek out illegal substances or activities, you could be a target of the mafia.

If you seek out illegal substances or activities, you could be a target of the mafia.

Finally, since Russia’s invasion of Ukraine, things are all very different. Russia is currently at war, and there are battles raging within 8 hours of Moscow. While it is still relatively safe to visit, that could change at any time as the war with Ukraine continues.

Is Moscow Worth Visiting?

Without a doubt, Moscow is worth visiting. It is one of the most unique major cities we have ever visited, and we hope to make it back one day. The Russian Orthodox churches are stunning, the city’s history is unlike any other, and the food is to die for.

While many visitors prefer St. Petersburg to Moscow, I think Moscow deserves a lot of hype of its own. Moscow is the beating heart of Russian culture and history, and it’s a place I highly recommend checking out if you have the chance.

That’s all we have for you about Moscow! I hope this post was helpful as you plan your trip to Russia’s capital.

Have you been to Moscow? Or is this your first time visiting? Comment below if you have anything to add to our travel guide!

Hi, I'm Greg. I'm an avid traveler who has traveled to over 50 countries all around the world with my wife and kids. I've lived in Italy, Mexico, China, and the United States, and I dream of moving abroad again in the future. With this blog, I provide my audience with detailed destination guides to my favorite places and pro-tips to make travel as stress-free as possible.

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2018 Primetime Emmy & James Beard Award Winner

A History of Moscow in 13 Dishes

Jun 06 2018.

War, hunger, and some of the world’s great doomed social experiments all changed the way that Moscow eats.

Moscow, the European metropolis on Asia’s western flank, has always been a canvas for competing cultures. Its cuisine is no different. The ancient baselines of winter grains, root vegetables, and cabbage acquired scaffolding from both directions: eastern horsemen brought meat on sticks, western craftsmen brought pastries, and courtly French chefs came and drowned it all in cream.

History has a place on the plate here, as well: war, hunger, and some of the world’s great doomed social experiments from Serfdom to Communism to Bandit Capitalism all changed the way that Moscow eats. So in the spirit of all of those grand failures, we—a Russian chef and an American writer—will attempt here to reduce the towering history of this unknowable city to 13 dishes, with some Imperial past but a special emphasis on the more recent decades of culinary paroxysms as Moscow emerged from its Soviet slumber.

Olivier Salad

To visualize the long marriage between French and Russian cuisines, picture Peter the Great, on a diplomatic sojourn to Paris in 1717, a “ stranger to etiquette ”, meeting the 7-year-old boy-king Louis XV and lifting him in the air out of sheer elán. These things were simply not done, and yet, there they were. Peter’s joyful (and often envious) fascination with all things French took hold, among other places, in the kitchen. He brought French chefs back to his palaces, and then the lesser nobility followed suit, and when the first restaurants emerged in Moscow, they also spoke French. The Hermitage Restaurant, which was open from 1864 until history intervened in 1917, had a Francophone Belgian named Lucien Olivier as a chef, and he made a salad that was a perfectly unrestrained combination of French flavors and Russian ingredients: grouse! Veal tongue! Proto-mayonnaise! The ingredients now tend toward the pedestrian—boiled beef, dill pickles, various vegetables all bound with mayonnaise—and it has become a staple of Russian cuisine, especially on New Year’s. And yes, if you’ve ever seen the lonely Ensalada Rusa wilting behind the sneezeguard of a Spanish tapas bar, that is supposed to be a successor to the Olivier. But in Moscow, you should eat Matryoshka ’s version, which is not the original recipe but has some of that imperial richness: crayfish, quail, sturgeon caviar, and remoulade, all under a translucent aspic skirt, for 990₽ ($16).

There’s a type of expression around bottling things—bottled lightning, summer in a jar, etc.—that feels very apt here. What exactly is bottled with vareniye (jam)? A lot more than just fruit. These jams, which tend to be thinner than western varieties—with whole berries or fruit chunks in syrup—are bottled with a lot of Russian identity. There’s the Russian love of countryside. Deep dacha culture of summer cottages and personal orchards. Traditional naturopathy (raspberry vareniye taken with tea will fight fever). And above all, friendship is bottled here— vareniye made from the overabundance of fruit at one’s dacha is the most typical Russian gift, real sharing from real nature, even in the often-cynical heart of Europe’s largest megacity. Visitors who are short on lifelong friendships in Moscow can pick some up fine vareniye at any Lavka Lavka shop (we recommend the delicate young pine cone jam) or, curiously enough, at many Armenian stores.

Borodinsky Bread

The clinical-sounding title of Lev Auerman’s 1935 classic Tekhnologiya Khlebopecheniya ( Bread Baking Technology) doesn’t promise scintillation. But Auerman’s recipe for rye bread changed Russian bread forever. An older legend had it that the bread was baked dark for mourning by a woman widowed in the battle of Borodino in 1812, but the real birth of the bread came from Auerman’s recipes. A modification on sweet, malted Baltic breads, Auerman’s Borodinsky bread was 100% rye and used caraway or anise. The recipe has evolved a bit—today it is 80% rye and 20% wheat high extraction flour and leans more on coriander than caraway. But its flavor profile (sweet, chewy) as well as its characteristic L7 mold —a deep brick of bread—has made it easily identifiable as the traditional, ubiquitous, every-occasion bread of Moscow. You can buy it everywhere, but the Azbuka Vkusa high-end markets have a reliably good sliced version.

Buckwheat Grechka

Look closely at those Russians who have followed their money to live in London, or are vacationing in Cyprus or Antalya. See the slight melancholy that not even cappuccinos or sunshine can erase. It’s not because Russians are gloomy by nature; it’s probably because there is no real grechka outside of Russia and Ukraine, and that is devastating. Buckwheat grain and groats— grechka (or grecha in Saint Petersburg)—are deep in the culture. It’s a wartime memory: May 9 Victory Day celebrations feature military kitchens serving buckwheat like they did at the front. It’s a little slice of Russian history that lies somewhere between oatmeal and couscous. In Moscow, eat it at Dr. Zhivago with milk (180₽/US$2.90) or mushrooms (590₽/US$9.50), and rejoice.

Mimoza Salad

This fantastically expressive egg-and-canned-fish salad is a testament to Soviet ingenuity—it’s the ultimate puzzle to make a drastically limited food chain sparkle—and the universal human thrill of layering foods. The geological creation starts with a base layer of fish, then layers of grated cooked potato, mayonnaise, shredded cheese, grated carrots, sweet onion, diced egg whites and then capped with a brilliant yellow crumble of boiled egg yolk. It sits there on the plate, dazzling like the flowering mimosa tree it is named after. The taste? Well, it’s comfort food. Pick some up to go at any Karavaev Brothers location —the excellent deli chain sells it for 650₽ (US$10.40) a kilo.

It seems odd, almost impossible, to imagine a time in Russia before shashlik. It’s meat on a stick, something that all humans should have had on the menu since at least the time of Prometheus. But shashlik as we know it know—cubes of marinated meat cooked with vegetables over a mangal grill—didn’t really take off in Russia until the early 1900s. And due to a lack of suitable meat in much of the Soviet era (there were no meat cattle herds, only dairy), we’re starting the clock on shashlik in the late Soviet period. Despite its relatively recent (re)appearance, it is now the ubiquitous grill phenomenon of Russia, a welcome ritual of summer.

Much of Russian cuisine has borrowed heavily from Central Asia and further east over the millennia ( pelmeni anyone?), but plov is a striking example of an entire eastern dish making its way directly into Russian households. With the collapse of the Soviet Union and upheaval in many Central Asian Soviet Republics, mass economic migration to Moscow took off in the late 80s and early 90s. Central Asians today are the lifeblood of the Moscow labor force (part of up to 10-12 million Central Asian migrants living in Russia), and plov—rice steamed in stock with meat and vegetables—has jumped from the migrant communities to the homes of Muscovites everywhere. It has developed an unfortunate reputation for being a food that even finicky kids will eat, so there is a lot of harried domestic plov being made. But you can get a fully expressed Uzbek version at Danilovsky Market, online at plov.com , or at Food City—the surf-and-turf Tsukiji of Moscow.

The Big Mac

So many of the difficulties in American-Russian relations come down to one foundational attitude problem: The Americans (that’s half of this writing duo) were incredibly, distressingly smug through the entire fall of the Soviet Union. We mistook Soviet failure for an American victory, and that made all the difference. What does that have to do with a Big Mac? Well, when Russia’s first McDonald’s opened on Pushkinskaya in 1990 and 5000 people turned out to wait in line for the first taste of America, we back home in the states mistook it for culinary and commercial superiority. But there was something more complicated happening: Russians had been denied Western goods for so long and with such force that any outside identity was much-needed oxygen. And the long-term victory, as McDonald’s has continued to thrive in post-Soviet Russia, really belongs to the local franchise, which used higher-quality ingredients than in the U.S. and created a chain that was successful not because of its American identity but because of its Russian modifications. We wouldn’t recommend eating at any McDonald’s, especially not when there is Teremok for your fast-food needs, but having a soda in the original location is one way to sit and ponder the sin of hubris. And to use the free toilet and Wi-Fi.

The crown jewel of Levantine meat preparations, perhaps the single greatest street meat in the world: Shawarma. It first came to Moscow with a shawarma joint across from the Passazh mall, opened in the early 90s by Syrian cooks who dazzled masses with their sizzling, spinning, spiced meat emporium. Lines that stretched into the hundreds of people weren’t uncommon in those heady early days. And even though the original spot closed many years ago, Moscow shawarma only grew from there, mutating into the beast it is today, where you’re likely to find chicken, cabbage, mayo and a thin tomato sauce all combining to make the Levant a distant memory.

Fish Tartare aka Sashimi

One result of the aforementioned American smugness is that the West seemed surprised at how rapidly 1990s Russia assimilated some of the most hardcore capitalist traits, including but not limited to conspicuous consumerism. Moscow’s new elite was very, very good at that. What could be more conspicuous that recreating a restrained, exclusive seafood cuisine from Japan in the chaotic, landlocked megacity of Moscow? The very improbability of high-end sushi and sashimi in Moscow fueled much of its allure, and even though the trends have moved on from sushi, you can still tell the emotional attachment that the oligarch class has to those formative wastes of money. Sumosan restaurant started in Moscow back in 1997 and has since expanded to Monte Carlo and Londongrad , where they serve a dish that they call Fish Tartare, among others, in their restaurants and through their private jet catering service.

Blue Cheese roll

If the early elite sushi restaurants in Moscow were the frivolous edge of a food phenomenon, then Yakitoriya , a chain which started in the late 1990s, democratized it with affordable sushi rolls geared to local tastes. The Blue Cheese Roll, available now on their menu, seems like the apex (or nadir) of the Russianized roll: salmon, smoked eel, cucumber, cream cheese, Blue Cheese sauce. It might not be Jiro’s dream, but a true Russian middle class, one that can work honestly, earn meaningful salaries, and have a freaky sushi roll at the end of the week just like the rest of us—that’s something worthing dreaming for. Blue Cheese Roll, Yakitoriya, 417₽ (US$6.70)

If you’re American, have you ever wondered why tacos took over middle America but sopes remain virtually unknown? It’s curious how a country can assimilate some foods from their neighbors and but remain blissfully ignorant of others. That may explain what took place two years ago in Moscow, when the city seemingly discovered, as if for the first time, the bagged awesomeness that is khinkali , a soup dumpling from Russia’s southern neighbor Georgia. It became very trendy very quickly, and khinkali joints sprouted across Moscow like griby after a rain. But it wasn’t just that dish: what they were serving was a bit of the imagined southern, sybaritic lifestyle of the Caucasus, as promised in restaurant names like Est’ Khinkali Pit Vino ( Eat Khinkali Drink Wine ). Your best bets are at the stately Sakhli , around 100₽ (US$1.60) per soft, fulsome dumpling, or the more modernized Kafe Khinkalnaya on Neglinnaya Street , 100₽ (US$0.80) a dumpling.

We have named burrata—yes, that Italian alchemy of cheese and cream—the Perfect Dish of Moscow 2018, if only because it is the Dish of the Moment, ready to be enjoyed at the height of its faddishness now, and equally ready to be replaced when the city decides to move on. Read Anna Maslovskaya’s masterful breakdown of why—and where—to eat burrata in Moscow.

Top image: Olivier salad with chicken. Photo by: Kvector /Shutterstock

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The Perfect Dish: The Moscow Burrata

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