Gastronomy

Filipino cuisine is the result of a rich history of diverse cultural influences, reflecting the evolution of culinary traditions over the centuries. From pre-colonial times to today, this cuisine has reinvented itself by integrating local and foreign elements. Pre-Hispanic Origin Before the arrival of European colonizers, Filipinos already had a diverse cuisine, using local ingredients such as rice, cassava, and seafood. Cooking techniques included steaming, grilling, and the use of earthenware pots. Dishes such as “pinakbet” (vegetable stew) and soups made with local produce were common. The Spanish Influence In the 16th century, the arrival of the Spanish transformed Filipino cuisine by introducing new ingredients and techniques. Spices, chocolate, and slow-cooking methods enriched local dishes. “Adobo” (marinated and stewed meat) and “leche flan” (caramel flan) became iconic, illustrating the fusion of local and Spanish flavors. Spanish culinary traditions, such as festive meals, also left their mark on Filipino cuisine. The American Period and Asian Influence In the early 20th century, the American occupation brought new foods and techniques, such as hamburgers, hot dogs, and dairy products, which were adapted to local cuisine. Simultaneously, Asian cuisine, particularly Chinese, continued to influence Filipino cuisine. Dishes such as lumpia (spring rolls) and siopao (stuffed buns) became staples, blending Chinese techniques with Filipino ingredients. Modernity and Globalization Today, Filipino cuisine is evolving with the impact of globalization. Modern chefs are reinterpreting traditional dishes by incorporating international influences. Street food, with dishes like “taho” (sweet tofu) and “balut” (fertilized duck egg), remains popular and continues to represent the daily food culture of Filipinos. This period has also seen the emergence of fusion cuisine, which combines Filipino elements with foreign influences to create innovative takes on traditional dishes. Cultural Importance Filipino cuisine plays a central role in the country’s culture, often being at the heart of family gatherings and celebrations. Meals are times of sharing, passing down culinary traditions, and strengthening family bonds. Typical dishes, prepared during festivals such as Christmas or weddings, reflect their importance in the social and cultural life of Filipinos. In conclusion, the history of Filipino cuisine is a fascinating mosaic of fusion and evolution. Each historical period has left its mark on the dishes we know today, creating a rich tapestry of flavors and traditions that continue to adapt and reinvent themselves. To discover the best destinations to savor Filipino cuisine, do not hesitate to consult our guide to cities and destinations in the Philippines on our blog. And to plan your trip to the Philippines and taste these culinary delights, consider booking your flight with Philippine Airlines , offering quality services for an unforgettable trip.

The Philippines is renowned for its rich culinary heritage, influenced by various cultures over the centuries. Among the iconic dishes of Filipino cuisine, Pancit holds a special place. This generic term refers to a variety of noodle dishes, each with its own flavors and preparation styles. To discover these authentic delights, travel to the Philippines with Philippine Airlines, where Pancit is as much appreciated in everyday meals as in grand celebrations. The word “Pancit” derives from the Hokkien term “pian i sit,” which means “something quickly cooked.” Chinese settlers first introduced noodles to the Philippines, and over time, locals adapted these dishes to their own tastes, creating a unique fusion of flavors. Pancit is not only a tribute to this Sino-Filipino influence but also an example of the culinary ingenuity of the Filipino people. There are many varieties of Pancit, each with its own ingredients and preparation methods. For example, Pancit Canton is made with yellow noodles stir-fried with chicken, pork, shrimp, and vegetables such as cabbage, carrots, and peas. It is often seasoned with soy sauce and sometimes calamansi (a small Filipino citrus fruit). Pancit Bihon uses thin rice noodles stir-fried with chicken, pork, or seafood, and mixed with vegetables. This dish is known for its light yet flavorful taste, often enhanced by a touch of fish sauce. Originating from the coastal town of Malabon, a district of Manila, Pancit Malabon is distinguished by its thick yellow noodles, often topped with shrimp, squid, hard-boiled eggs, and chicharrón (fried pork skin). The rich and creamy sauce is seafood-based. Pancit Palabok, on the other hand, is known for its distinct orange sauce made from shrimp and annatto. The rice noodles are topped with shrimp, pork bits, hard-boiled eggs, and sprinkled with crushed chicharrón and green onions. Pancit is more than just a noodle dish. In Filipino cuisine, it symbolizes longevity and health, making it a popular choice for birthday parties and celebrations. The long noodles are believed to represent a long life, and it is considered bad luck to cut them before serving. The preparation of Pancit varies depending on the recipe, but it generally follows a few basic steps. The noodles are often pre-cooked and set aside. The meats and vegetables are cut into uniform pieces to ensure quick and even cooking. The meats are first stir-fried until golden and cooked through. The vegetables are then added and quickly sautéed to retain their crunch. The pre-cooked noodles are added to the meat and vegetable mixture, then seasoned with soy sauce, fish sauce, or other condiments. The dish is stir-fried until the flavors are well combined. Pancit is appreciated for its flexibility and ability to be tailored to individual tastes. It can be served as a main dish or as a side, and pairs well with various sauces and condiments. The versatility of Pancit allows each Filipino family to put its own spin on the dish, making every meal a unique experience. In summary, Pancit is a true icon of Filipino cuisine. Its richness in flavors, fascinating history, and cultural significance make it a must-try dish for anyone looking to explore the gastronomy of the Philippines. Whether for a special occasion or an everyday meal, Pancit always promises to delight the taste buds.

Kinilaw is a type of Filipino fish ceviche in which the fish fillet is cut into cubes and marinated in a mixture of calamansi juice, fresh ginger, onion, chili and seasonings. The word Kinilaw refers more to the preparation process than to the dish itself. It originates from the Visayas region and derives from the word kilaw, meaning raw or uncooked. The meat, normally fish, is “cooked” without the application of heat but by marinating it in vinegar. Additional acidifying agents such as calamansis (small limes), kamias (bilimbi carambola or Indian gherkin), tamarind or green mangoes are added to reinforce its acidity. To complete the dish, black pepper, onions, ginger and chillies are also added.The recipe for kinilaw is simple to prepare and is ideal for occasional get-togethers. It’s a popular “pulutan”, i.e. a food served with alcoholic beverages, so it can be likened to an aperitif.Generally referred to as Filipino ceviche, since both recipes are based on raw fish or seafood, it’s clear once you’ve tasted it that they’re not the same thing. One of the main differences is the use of vinegar in Kinilaw, whereas ceviche is citrus-based. Other ingredients such as ginger and calamansi are also used in the former, while the latter generally contains coriander and lime.Some recipes include a variety of seafood, but standard fish are generally the most suitable. Tanigue (Spanish mackerel) and tambakol (yellowfin tuna) are the most common types of fish used for kinilaw. You can also incorporate other fish with firm, fleshy meat, such as marlin, tulingan (oriental tuna), labahita (black surgeon fish), lapu-lapu (miniata grouper) or mahi-mahi (dolphinfish). If you’d like to try other seafood: squid, shrimp, crabs, oysters, seaweed and clams all work well. Just bear in mind that it won’t be cooked hot, so your choice should be the freshest fish or seafood. Have you ever eaten kinilaw? Don’t miss the chance to order one for your next visit!

Dinuguan (pronounced: dinougouane) ia a tasty Filipino stew usually made with pork offal (most commonly the intestines but also lungs, kidneys,e ars, hear and snout) and/or meat simmered in a rich and spicy sauce made of pork blood, garlic, chili, and vinegar.  The term ‘dinuguan’ comes from the word ‘dugo’, which means ‘blood’ in Tagalog, so the literal translation would be “to cook with blood”. However, this dish is translated and referred to as pork blood stew or blood pudding stew. Depending on the region’s dialect, this dish is known by various names. Dinuguan is called sinugaok in Batangas, zinagan in Ibanag, twik intawis, tid-tad in Kapampangan, dinardaraan Ilocano, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in northern Mindanao, and tinumis in Bulacan and the region of nueva Ecija. Another name for dinuguan is ‘meat with chocolate’ or even ‘chocolate soup’.  This dish is quite similar to black pudding. It may be closer in appearance and preparation to the Polish soup Czernina or to an even older Spartan dish known as melas zomos (black soup), whose main ingredients were pork, vinegar, and blood. Dinuguan can also be served without offal, using only choice cuts of pork. In Batangas, this version is known as sinungaok. It can also be prepared using beef or chicken, with the latter variant being known as dinuguang manok (‘chicken dinuguan’).  Dinuguan is usually served with white rice of a Filipino rice cake called puto. Northern Luzon versions of the dish, namely Ilocano dinardaraan and Ibanad zinagan, are often drier, topped with fried pork intestines. The Itawis of Cagayan also have a pork-based version that contains larger pieces of meat and more fat, which they call twik. The most important ingredient in the Dinuguan recipe is obviously the (pig’s) blood, which is used in many other Asian cuisines as, either in the form of coagulated blood use to supplement the meat, or as a mixture for the broth itself, as is the case with Dinuguan. 

Escabeche (pronounced as in Spanish, escabétché) refers to a type of dish popular in both Latin and Mediterranean cuisines, where meat or fish is marinated and cooked in an acidic mixture such as vinegar or citrus juices. Assorted vegetables like bell peppers, onions, and carrots are commonly added for color and texture. Filipino escabeche is a local adaptation of this Spanish dish and consists of poached or fried fish, covered in a sweet and sour sauce and topped with tender, crunchy vegetables such as peppers and grated papaya. For this recipe, it’s ideal to use a larger fish such as grouper, commonly referred to as Lapu-Lapu in the Philippines, or tilapia, maya-maya (red snapper), tangigue (Spanish mackerel), pampano, etc. It would be ideal to taste this dish, Lapu-Lapu-style in Lapu-Lapu City, Cebu. This sweet and sour fish recipe involves three steps: Fry the fish, Prepare the vegetables, Prepare the sauce. For a less acidic and more fruity taste, some people prefer to replace all or part of the vinegar with pineapple juice. To fully enjoy this Filipino recipe, it’s best to savor it hot, right after cooking, as the sauce tends to thicken. For better texture, the fried whole fish is typically topped with vegetables and sauce just before serving, accompanied with white rice. During your stay, don’t miss the opportunity to taste a good escabeche, a dish that is easily found in local restaurants.

Adobo is a popular Filipino dish found easily throughout the archipelago. Its cooking method involves marinating meat, seafood, or vegetables in vinegar, soy sauce, and garlic, then frying them until golden in oil. Adobo comes from the Spanish adobar, meaning marinade, sauce or seasoning. It is so widespread that it is sometimes considered the unofficial national dish of the Philippines. This method was probably adopted by the Filipinos after the arrival of the Spanish, in order to preserve their food. It should be noted that adobo refers more to a cooking method than to a recipe in the strict sense of the term, since chicken, pork or fish adobo can be found… slow-cooked in vinegar, crushed garlic, bay leaves, black peppercorns and soy sauce, all served with white rice. It’s also interesting to note that there are variations of adobo depending on the type of vinegar used: coconut, rice, sugar cane, white or even cider, although the latter is less traditional. There are also rarer versions of white or blond adobo (adobong puti) when prepared without soy sauce. In addition to pork, chicken and fish, many other ingredients lend themselves well to adobo recipes, such as shrimps, cuttlefish, and even fruits and vegetables such as water bindweed (kangkong), bamboo shoots, eggplant, banana flowers, etc…. There’s also L’adobong dilaw (“yellow adobo”), which uses kalawag (turmeric) to give the yellow color and add a different flavor, most often found in Batangas, the Visayas and Mindanao regions.