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Adobo
Meat, usually chicken or pork, marinated and simmered in vinegar, soy sauce, garlic, and peppercorns.
The must-try food that defines Manila, PH's culinary culture
Meat, usually chicken or pork, marinated and simmered in vinegar, soy sauce, garlic, and peppercorns.
A sour and savory soup typically flavored with tamarind, featuring meat and various vegetables.
A whole pig spit-roasted over charcoal until the skin is crispy and the meat is tender.
A sizzling dish made from parts of pig head and chicken liver, seasoned with calamansi and onions.
A rich stew made from oxtail and vegetables in a thick peanut sauce, served with shrimp paste.
A popular dessert of crushed ice, evaporated milk, and various ingredients like ube, leche flan, and sweetened beans.
A fertilized developing duck embryo that is boiled and eaten from the shell, often with salt or vinegar.
Crispy deep-fried spring rolls filled with a mixture of ground pork and chopped vegetables.
Rice noodles topped with a savory orange shrimp sauce, crushed pork rinds, boiled eggs, and seafood.
A Filipino dish consisting of deep-fried pork trotters or knuckles served with a soy-vinegar dip.
A light colored soup that is made by cooking beef shanks and marrow bones until the collagen melts into the broth.
A staple breakfast comprising cured beef (tapa), garlic fried rice (sinangag), and a fried egg (itlog).
A savory pork blood stew cooked with vinegar, garlic, and chili, often served with rice cakes.
A ginger-infused rice porridge topped with chicken, toasted garlic, scallions, and a boiled egg.
A traditional rice cake baked in clay pots lined with banana leaves and topped with cheese or salted egg.
Purple-colored steamed rice cakes cooked in bamboo tubes and served with butter, sugar, and coconut.
A spicy stew made from long chilies, coconut milk, shrimp paste, and small pieces of pork.
Grilled pork belly marinated in a sweet and savory mixture of soy sauce, calamansi, and spices.
A side dish consisting of deep-fried tofu and boiled pork served in a mixture of soy sauce and vinegar.
A savory-salty dish made of pork sautéed in fermented shrimp paste (bagoong) and topped with fried eggplant.