Joanna Marie O. Santos
August 19, 2022

When we say fancy dining, we often think of western cuisine. French, Italian, and even American. Deep down, nothing compares to our adobo and sinigang paired with steaming hot rice. Lutong-bahay never gets old. Eating Filipino food brings a different feeling of warmth, comfort, and even memories.  

Filipino Cuisine: What's Good About It?

  What exactly is so good about Filipino cuisine?   Apart from our tourist spots and natural wonders, we Filipinos also take pride in our food. Part of the diversity in our cuisine comes from the rich history we shared with colonizers and neighboring countries. Our dishes draw inspiration from many places, such as Spain, China, America, and even India. Depending on which region the dish originated, it tells a lot about the people and their way of life. With its distinct flavor and aroma, crafted with creativity and fusion of cultures, eating Filipino dishes is no short of a delightful gastronomic experience. To begin this experience, we have listed out ten dishes from different regions across the country.  

Top 10 Authentic Filipino Dishes Across Different Regions

Pinikpikan

  Image from Ang Sarap[/caption]   Originating from the Cordillera region, specifically the Igorot tribe, Pinikpikan, derived from “pinikpik” (lightly beaten), is a dish made with native chicken that is lightly beaten. Doing so allows the blood to clot and surface on the chicken’s flesh because of the bruise. This is said to improve the taste of the dish after the cooking process. The dish is also usually served in chicken stock that is clear enough to show the blood clot on the chicken meat and skin.

Empanada

  Though its true origin is unclear, empanada is believed to have originated from Spain. It was brought to Latin American colonies and eventually to the Philippines. Locally, the most well-known version of the empanada is the Ilocos Emapanda. Their version of the empanada is a half-circle-shaped pastry, stuffed with a filling consisting of eggs and Vigan longganisa.  Image from Corner4Men[/caption]   One of its clear distinctions from the Spanish empanada is its dough, made up with a mixture of wheat flour, rice flour, and atsuete extract to give its distinct orange hue. That it is deep-fried in oil instead of being baked. This is a reflection of history, in which baking is more of a western practice.  

Pinakbet

    Image from Serious Eats[/caption]   Hailing from the Ilocos region once again, Pinakbet or more commonly known as “pakbet”, is a vegetable dish made with the available local vegetables. These include okra, eggplant, bitter gourd, green beans, and squash. These ingredients can be mixed with pork or fish and fermented shrimp paste (bagoong) to add flavor. This flavorful and colorful dish can be eaten by itself or paired with rice and crispy pork belly (bagnet).

Pancit Malabon

  As the name suggests, this dish originated from Malabon in Metro Manila. The Pancit Malabon is noodles topped with prawns, squid, eggs, and chicharon. It is quite similar to Pancit Palabok however Pancit Malabon uses thick rice noodles; palabok uses thin rice noodles also known

 as bihon. Image from The Peach Kitchen[/caption]   The Pancit Malabon shows the way of life of the people hailing from its namesake. The City of Malabon is surrounded by bodies of water, hence why the toppings are mainly seafood. Its community has relied on these natural resources to make a living.  

Sisig

  Moving over to Central Luzon, we have Sisig, a Kapampangan dish made with a mixture of pork ears and meat, chicken liver, onions, chili peppers, and calamansi juice. Modern variations have also included eggs and mayonnaise.

  Image from Foxy Folksy[/caption]   With its savory and citrusy flavor, Sisig is often a pulutan favorite that has grown to become a staple on Filipino dining tables. It can now be eaten either with rice or coupled with a few bottles of beer.

Kare-Kare

  Image from Foxy Folksy[/caption]   Kare-kare is a Kapampangan dish prepared with ox tail or ox tripe, served in thick peanut sauce along with eggplant, pechay (chinese cabbage/bok choy), sitaw (chinese long beans), and puso ng saging (banana blossoms). The flavor of Kare-kare essentially comes from the peanut sauce, with atsuete seeds lending a slight orange hue to the dish. With its other ingredients, it makes for a savory stew that brings an array of flavors and textures. It is served with bagoong to compliment the mild taste of the sauce.  

Danggit Lamayo

  Image from Lazada Philippines[/caption]   Taken from the island of Palalwan, Danggit Lamayo is a fish marinated with vinegar mixed with crushed garlic and peppercorns. The fish used is danggit, sliced open, and deboned prior to being marinated. It is then partially air or sun-dried before frying. It is similar to the more popular Daing na Bangus.   

Bicol Express

  A spicy dish made with hot peppers, coconut milk, pork, shrimp paste, garlic, and onion, the Bicol Express is certainly a unique dish that one ought to try. The contrast between the sweetness of the coconut milk and the spice from the hot peppers makes a very distinct rich flavor that will leave you wanting more.   Image from Ang Sarap[/caption]  There is a debate regarding the origin of the Bicol Express. The name would suggest that it originated from the Bicol Region, however, other sources cite that it was invented in Malate, Manila by Cecilia “Tita Cely” Kalaw, a Laguna native who grew up in Bicol, where she was able to pick up cooking different Bicolano dishes.

Lechon

  Lechon is a whole roasted suckling pig that is slowly roasted and commonly served at all kinds of celebrations such as fiestas, holidays, and even family gatherings. How Lechon is prepared or eaten varies depending on your region; people in Manila would eat it with a liver-based gravy called lechon sauce, while Cebu locals would prepare it by stuffing it with spring onions, garlic, and bay leaves. One thing in common? Both types of Lechon are popular for their crisp skin and tender meat.   Image from Booky[/caption]  As for the origin of Lechon, roasting pigs was already a common practice in the Philippines, but it was the Spaniards that named the process as ‘lechon’.  

Palapa

  Image from The Not So Creative Cook[/caption]   A staple in Maranao households, the Palapa is a condiment that originated from the Lanao province. It is made with Sakurab, a native scallion found in Lanao, ginger, and chili. The ingredients are usually mixed using a mortar and pestle and seasoned with salt. It can be eaten as it is or added to other dishes such as the Chicken Piaparan. If ever you’re looking for something to spice up your dish, the Palapa may just be the answer.   The next time you’re traveling domestically you might want to try these dishes from different regions across the country. Dive further into the local culture by sampling their cuisines. Immerse yourself into their history by learning the preparation methods and ingredients used in the dishes.  Or if you’re just simply looking to try something new, you want to spice things up and eat something besides your usual adobo or bistek. Give these dishes a go, and explore new staples for your family meals.   The next time you’re traveling domestically you might want to try these dishes from different regions across the country. Dive further into the local culture by sampling their cuisines. Immerse yourself into their history by learning the preparation methods and ingredients used in the dishes.  Or if you’re just simply looking to try something new, you want to spice things up and eat something else besides your usual adobo or bistek. Give these dishes a go and you might find yourself a new staple for your family meals.