24 Must-Try Filipino Dishes When Visiting The Philippines
Planning your first trip to the Philippines and wondering what to eat first? Filipino cuisine is soulful, bold, and surprisingly nuanced, blending indigenous flavors with Spanish, Chinese, and American influences. You will discover dishes that are hearty, tangy, sweet, and irresistibly savory, often all on the same plate. Let this guide lead your taste buds through 24 must-try classics you will crave long after you leave.
1. Adobo
Adobo is the dish you will hear about first, and for good reason. Tender chicken or pork simmers in soy sauce, vinegar, garlic, bay leaves, and pepper until the sauce turns glossy and deeply savory. That balanced tang hits your tongue, then the richness follows, begging for a spoonful of rice.
You can try it dry for concentrated flavor or saucy for drenching every bite. Street carinderias and upscale bistros both serve it with pride. Add a hard boiled egg or coconut milk in regional twists, and you will taste how adaptable this beloved classic can be.
2. Sinigang
Sinigang brings a refreshing sourness that wakes up your palate. Tamarind gives the broth its signature tang, cradling pork ribs, shrimp, or milkfish along with radish, eggplant, tomatoes, and leafy kangkong. Each spoonful tastes clean and comforting, especially on rainy days when you want warmth.
You will find regional twists like guava, calamansi, or green mango for the sour base. Add taro to thicken the broth, and the texture turns silky. Enjoy it with rice, and do not be shy about extra soup. That pleasant pucker is exactly what makes sinigang unforgettable.
3. Lechon
Lechon is the celebration centerpiece, drawing everyone in with shiny, crackling skin. Slow roasted over charcoal, the meat stays juicy while the skin turns shatter crisp. That first bite pops like candy, then melts into pure porky bliss.
You will often dip slices into vinegar, liver sauce, or calamansi with chilies for contrast. Cebu lechon is famous for aromatic lemongrass stuffing, and it truly lives up to the hype. If you see it at a fiesta, do not hesitate. Grab a plate, hear the crunch, and thank yourself later.
4. Kare Kare
Kare kare is a peanuty dream, rich and comforting. Oxtail or beef shank simmers until tender, then swims in a thick sauce made from ground peanuts and annatto. Long beans, banana blossom, and eggplant lend texture that soaks up all that nutty goodness.
The magic happens when you add bagoong, a salty shrimp paste that electrifies the flavors. That sweet savory funky hit makes every bite pop. Spoon it over warm rice and mix well for a cozy, stick to your ribs meal that feels like a hug.
5. Pancit Canton
Pancit canton is the party noodles you will see on birthday tables. Stir fried egg noodles soak up a savory sauce, loaded with shrimp, pork, and bright crunchy vegetables. A squeeze of calamansi cuts through with citrusy sparkle.
You can taste wok hei if the pan is hot enough, giving a delicious smokiness. It is quick to eat yet full of textures in every forkful. Whether at a turo turo stall or a family feast, pancit canton delivers pure comfort and good luck vibes.
6. Halo Halo
Halo halo is summer in a glass. Shaved ice, evaporated milk, and a riot of sweets like ube, beans, coconut gel, and jackfruit create joyful chaos. Dig down, scoop up a little of everything, and you will hit a new flavor each bite.
The textures are the fun part, from silky flan to chewy jellies. Purple ube ice cream on top turns it into a showstopper. It is playful, refreshing, and endlessly customizable. When the heat rises, halo halo will save the day.
7. Sisig
Sisig arrives sizzling, crackling loudly as it hits the table. Chopped pork face, ears, and belly get crisp on a hot plate with onions and chilies. Crack an egg on top and mix fast so it coats every crunchy bite.
The taste is smoky, tangy, and rich, with calamansi bringing brightness. Pair it with beer or heap it over rice for a savory feast. Some versions use mayo for extra creaminess. However you prefer it, sisig is the ultimate pulutan you will crave again.
8. Laing
Laing turns humble taro leaves into something wildly addictive. Simmered low and slow in coconut milk with aromatics and chilies, the leaves become tender and deeply flavored. Each spoonful tastes earthy, spicy, and luxuriously creamy.
It pairs beautifully with grilled fish or pork, but plain rice is perfect too. Some regions add dried fish or shrimp for savory depth. You will want seconds, maybe thirds, because laing is comfort that sneaks up on you and stays.
9. Bicol Express
Bicol Express is a creamy blaze of heat. Pork simmers in coconut milk with a serious amount of chilies and shrimp paste. The result is lush, spicy, and perfectly salty, with that seafood funk humming in the background.
Brace yourself for sweat on your forehead, then reach for more rice anyway. Some shops tone it down, but you can always ask for extra chilies. If you love spice, this dish will be your happy place while traveling across the archipelago.
10. Bulalo
Bulalo is beef soup that feels like a gentle blanket. Big shanks simmer until the marrow turns spoonable and the broth goes clear, rich, and beefy. Corn, cabbage, and potatoes make it hearty without feeling heavy.
Dip a spoon into the marrow and spread it on rice with a squeeze of calamansi. That silky bite is a little luxury you will not forget. Popular in Tagaytay, bulalo is perfect for cool evenings or post road trip cravings when you need comfort fast.
11. Chicken Inasal
Chicken inasal glows with annatto and smoke. The meat marinates in vinegar, calamansi, garlic, and lemongrass, then grills over charcoal while getting brushed with bright orange oil. Juicy thighs and wings come off the grate kissed with tang and char.
Dip in toyomansi and load up on garlic rice. A side of pickled papaya cuts through the richness just right. In Bacolod or at city stalls, you will smell inasal before you see it, and that aroma will pull you in like a magnet.
12. Pork Barbecue Skewers
Filipino pork barbecue skewers are pure street food joy. Thin slices of pork caramelize over charcoal, glazed with a sweet savory marinade that sticks to your fingers. The edges char, the sugar melts, and suddenly you are ordering another stick.
Dip in spiced vinegar and chase with a bite of rice or a cold beer. Every neighborhood has a favorite stand, and you will know it by the smoke. Simple, affordable, and outrageously tasty, these skewers will become your nightly ritual.
13. Lumpiang Shanghai
Lumpiang Shanghai is the crunchy party starter. Bite sized spring rolls filled with seasoned ground pork and vegetables fry to a golden crisp. Dip them into sweet chili sauce and you will be hooked after the first snap.
They disappear fast at gatherings, so grab a few while you can. Some versions add shrimp or lots of garlic for extra punch. Whether served as pulutan or alongside rice, lumpiang shanghai brings a satisfying crunch that keeps you reaching back for more.
14. Tokwa at Baboy
Tokwa at baboy is a brilliant balance of textures. Crispy fried tofu meets tender pork slices, all tossed in a garlicky soy vinegar dressing with onions and chilies. That tangy crunch keeps every bite lively.
It is a great starter or beer match, though piling it on rice is equally satisfying. Some spots add a hint of sweetness to round the acidity. If you love a lively, zippy side dish, this one will sit at the top of your favorites list.
15. Kaldereta
Kaldereta feels like a weekend stew, slow cooked and deeply savory. Beef simmers in a tomato base enriched with liver spread, then gets bell peppers, potatoes, and olives for extra dimension. The sauce clings to the meat and begs for fluffy rice.
Sometimes goat takes the lead, bringing a bold flavor that fans adore. Add a little heat with chilies if you like. This is the dish that turns a regular dinner into a cozy feast, perfect for sharing with hungry friends.
16. Pinakbet
Pinakbet is the garden on your plate. Bitter melon, eggplant, squash, okra, and beans simmer gently with tomatoes and shrimp paste. The vegetables stay vibrant while soaking up that savory, slightly funky sauce.
It is a celebration of local produce, especially in Ilocos where it is a staple. Pair it with grilled fish or crispy pork for contrast. If you enjoy honest, vegetable forward cooking, pinakbet will make you appreciate Filipino flavors in a new, down to earth way.
17. Arroz Caldo
Arroz caldo is comfort in a bowl when you need something warm and soothing. Ginger scented rice porridge cradles tender chicken, with crispy garlic and scallions on top. A squeeze of calamansi brightens every spoonful.
It is a breakfast favorite and a go to when feeling under the weather. Add a drizzle of fish sauce and a sliced egg for extra richness. You will finish the bowl without noticing, then wonder how it disappeared so fast.
18. Dinuguan
Dinuguan surprises many travelers, but one taste can win you over. Pork stews in a savory, slightly tart sauce thickened with pig’s blood, balanced by vinegar and aromatics. The result is rich and silky, not metallic.
Pair it with soft puto rice cakes and you get a sweet savory contrast that works beautifully. Some versions have more heat, others lean garlicky. Keep an open mind and you might discover a new favorite that feels bold and comforting at once.
19. Pancit Palabok
Pancit palabok is a noodle dish made for toppings. Rice noodles get blanketed with a shrimp forward sauce, then showered with chicharron, boiled eggs, smoked fish flakes, and scallions. A squeeze of calamansi brings everything to life.
The textures are wonderful, from the crunch of cracklings to the gentle noodles. It looks festive and tastes even better. Grab a fork, mix thoroughly, and chase that perfect bite full of sauce and toppings in one go.
20. Longganisa
Longganisa makes breakfast feel indulgent. These local sausages come garlicky, sweet, or spicy, caramelizing in the pan until sticky and golden. The aroma alone will pull you to the table.
Serve with garlic rice and eggs for the classic longsilog combo. Dip in spiced vinegar to cut through the richness and keep each bite lively. Different regions have their own style, so taste a few and pick your favorite. Morning plans solved.
21. Tapsilog
Tapsilog is the cure for late nights and early mornings. Thin beef tapa turns sweet savory in the pan, then lands beside garlicky rice and a runny egg. Break the yolk and let it coat the beef for a perfect bite.
Pickles and calamansi add brightness that keeps the plate balanced. Whether at a 24 hour diner or a beach shack, tapsilog always hits the spot. It is simple, fast, and endlessly satisfying.
22. Bangus Inihaw
Bangus inihaw shows off the Philippines love for grilled seafood. Butterflied milkfish gets stuffed with tomatoes, onions, and ginger, then grilled until the skin blisters. The flesh stays juicy and fragrant.
Dip bites into soy calamansi with chilies for zing. Served on banana leaves by the beach, it tastes like vacation on a plate. If you spot it at a seaside grill, place your order and watch the smoke dance as your dinner sizzles.
23. Tinola
Tinola tastes like home cooking in the best way. Chicken gently simmers in a ginger broth with green papaya and leafy greens. The soup is light yet nourishing, perfect for days when you want something clean and soothing.
Season each bowl with fish sauce and chilies to your liking. It is also wonderful with rice, of course. Tinola is not flashy, but it is the dish you will crave when you miss the comfort of a familiar kitchen.
24. Ginataang Gulay
Ginataang gulay wraps vegetables in coconut cream. Squash and long beans often take the lead, with chilies adding gentle heat. The sauce turns velvety, coating every bite with a tropical richness that feels both simple and special.
Serve it with grilled fish or crispy fried pork for contrast. If you enjoy laing and Bicol Express, this milder cousin will still satisfy that coconut craving. Do not skip the extra rice because you will want every drop of sauce.
