Pre-1521
Indigenous Malay foundations
Rice, fish and vinegar-based preservation techniques form the base of pre-colonial Filipino cooking.
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Cuisine book · 4 cities · 5 dishes
Philippines
Spanish, Malay and Chinese layers on every plate
Filipino food blends indigenous Malay cooking with three centuries of Spanish colonial influence and Chinese trading heritage, resulting in sour, savoury dishes like adobo and sinigang found nowhere quite the same elsewhere.
History
Where it all comes from
Spanish colonial era, 1565-1898
Spanish and Mexican trade influence
The Manila Galleon trade introduces tomatoes, chilli and Spanish stewing techniques, giving rise to dishes like adobo and menudo.
Chinese trade influence, ongoing since 1500s
Noodles and dumplings arrive
Chinese merchants bring pancit noodles, lumpia spring rolls and soy sauce into the local culinary vocabulary.
American colonial period, 1898-1946
Canned goods and fast food influence
American rule introduces canned meats and fast-food culture, still visible in dishes incorporating Spam and hot dogs.
Today
Regional pride and diaspora export
Filipino restaurants spread globally through the large overseas Filipino community, with adobo widely considered the national dish.
Jump to a city
City 1 of 4
Manila
The capital's food reflects centuries of colonial layering.
Adobo
Spanish colonial era adaptation, 1600s
Meat braised in vinegar, soy sauce, garlic and bay leaf, widely considered the unofficial national dish.
Lechon
Spanish colonial roasting tradition
Whole roasted pig with crackling skin, centrepiece of every major Filipino fiesta.
City 2 of 4
Cebu
Home of the country's most famous lechon tradition.
Cebu lechon
Regional specialty, celebrated nationally
Considered the best version of the whole roast pig, stuffed with local herbs and lemongrass.
City 3 of 4
Pampanga
Widely regarded as the country's culinary heartland.
Sisig
Invented Pampanga, popularised 1970s-80s
Chopped, seasoned pork face and liver sizzled on a hot plate with calamansi and chilli, originally a way to use leftover cuts.
City 4 of 4
Ilocos region
Vinegar-forward, vegetable-heavy northern cooking.
Pinakbet
Traditional Ilocano dish
A vegetable stew with bitter melon, eggplant and squash, seasoned with fermented fish or shrimp paste.
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