15 Essential Filipino Foods Every Traveler Should Taste

Filipino food is one of the world’s best-kept secrets, blending Spanish, Chinese, Malay, and American influences into something totally unique.

Savory stews, sizzling street snacks, and bold desserts each tell a story of island life, family gatherings, and vibrant flavors.

Foodies and the curious alike will enjoy these iconic eats, taking a delicious tour of the Philippines without leaving their plate.

1. Adobo

Often called the unofficial national dish, adobo is pure comfort in a bowl.

Chicken or pork gets a long soak in vinegar, soy sauce, garlic, and bay leaves, then simmers until tender and packed with flavor.

The tangy-savory combo is addictive, and every Filipino family swears their version is the best.

Serve it over rice and watch it disappear.

Fun fact: the vinegar originally helped preserve meat before refrigeration was common!

2. Sinigang

Craving something sour and soul-warming?

Sinigang is a tamarind-based soup that hits all the right notes.

Pork, shrimp, or fish swim alongside radish, water spinach, and eggplant in a broth that’s tangy, slightly salty, and totally comforting.

Each spoonful feels like a hug from the inside.

Some cooks use guava or calamansi instead of tamarind for a twist, proving there’s no single way to make this classic right.

3. Lechon

When Filipinos throw a party, lechon steals the show.

Picture a whole pig, slow-roasted over charcoal until the skin crackles like glass and the meat falls apart with a fork.

It’s smoky, juicy, and ridiculously crispy all at once.

Dip it in liver sauce or spiced vinegar and try not to go back for thirds.

This dish is so iconic, it’s practically mandatory at weddings and fiestas across the islands.

4. Kare-Kare

Rich, nutty, and absolutely unforgettable, kare-kare is a peanut butter lover’s dream stew.

Oxtail and tripe simmer with eggplant and banana blossoms in a thick, creamy peanut sauce that coats everything beautifully.

The magic happens when you add a dollop of bagoong, a fermented shrimp paste that brings salty funk to balance the sweetness.

It’s bold, it’s hearty, and it’s unlike anything else you’ve tasted.

5. Sisig

Sizzling, spicy, and a little bit wild—that’s sisig.

Born in Pampanga, this dish takes chopped pig’s head and liver, seasons it with calamansi and chili, then serves it on a hot plate with a raw egg cracked on top.

Mix it all together and enjoy the smoky, tangy, crispy magic.

Sisig pairs perfectly with an ice-cold beer and good company.

Warning: one plate is never enough.

6. Pancit Canton

Noodles are serious business in the Philippines, and pancit canton is a crowd favorite.

Stir-fried with chicken, shrimp, or pork, plus cabbage, carrots, and snap peas, these thick wheat noodles soak up soy and oyster sauce like little flavor sponges.

It’s filling, colorful, and always on the table at birthdays because long noodles symbolize long life.

Plus, it tastes even better the next day—if there are any leftovers.

7. Halo-Halo

When the tropical heat kicks in, halo-halo is your best friend.

This dessert is a wild mix of shaved ice, sweetened beans, jellies, fruit, leche flan, and a scoop of ube ice cream piled high in a glass.

The name means “mix-mix,” so grab a spoon and stir it all together into a sweet, cold, crunchy, creamy chaos.

Every bite is different, and that’s exactly the point.

8. Lumpiang Shanghai

Crispy, golden, and gone in seconds—that’s lumpiang Shanghai for you.

These Filipino spring rolls are stuffed with ground pork, shrimp, and finely chopped veggies, then fried until they crunch with every bite.

Dip them in sweet and sour sauce and watch them vanish from the plate.

They’re a party staple, an appetizer hero, and honestly, the perfect snack any time of day.

Make extra—you’ll need them.

9. Balut

Okay, this one’s not for the faint of heart.

Balut is a fertilized duck egg with a partly developed embryo inside, boiled and eaten straight from the shell.

Vndors sell it warm, and locals crack it open, add a pinch of salt or vinegar, and slurp it down.

Consider it the ultimate dare for adventurous eaters.

10. Bicol Express

Named after a train route and a famously spicy region, Bicol Express brings the heat.

Pork chunks simmer in coconut milk loaded with fiery red chilies until the sauce thickens and clings to every piece.

The coconut milk tames the fire just enough to keep things interesting without burning your taste buds off.

Pair it with rice and cold water—you’ll need both.

11. Taho

Early mornings in the Philippines often start with the call of the taho vendor.

This warm, silky tofu dessert is layered with arnibal, a caramel-like brown sugar syrup, and chewy sago pearls.

Street vendors carry it in metal buckets and scoop it fresh into cups for a few pesos.

12. Pinakbet

Vegetable lovers, meet your new favorite stew.

Pinakbet packs bitter melon, eggplant, okra, tomatoes, and string beans into one pot, flavored with bagoong and bits of pork for depth.

The bitter melon gives it a unique edge that grows on you with every bite.

Serve it with rice and enjoy a taste of rural Filipino home cooking.

13. Turon

Crispy on the outside, gooey on the inside—turon is the ultimate Filipino snack.

Sliced banana or jackfruit gets wrapped in a spring roll wrapper, fried until golden, then coated in caramelized sugar that hardens into a crunchy shell.

Street vendors sell it hot and fresh, making it perfect for an afternoon pick-me-up.

Just one warning: don’t bite into it too fast—the filling is lava-hot!