Filipino food is an adventure you don’t see coming.
Before this trip, I only knew adobo, Jollibee fried chicken, and halo-halo.
Nothing prepared me for the full flavors and surprises waiting in the Philippines.
Tables are always full.
At fiestas, you might find ten dishes in one sitting.
Abroad, Filipino potlucks often have even more.
And it’s not just fancy restaurants—street stalls, local markets, and home-style eateries serve amazing food too.
First-timers?
Start at a food court like SM.
The menus are easy, payment is simple, and it’s a safe way to get your bearings.
Once you’re ready, dive into local markets and smaller eateries to get the full Filipino food experience.
Top Ten Filipino Foods
Here’s my personal top ten Filipino foods, complete with vivid taste descriptions and tips for first-timers.
One thing to know: Pinoy meals come with lots of rice.
Don’t be surprised if even fast-food outlets like Jollibee or KFC serve it alongside your main dish.
That’s just how locals do it—rice is basically part of every meal!
Contents
Jollibee Fried Chicken
Golden, crunchy, and juicy—the kind of fried chicken that makes you grin with every bite.
Sweet, savory, and totally approachable for first-timers.
Served with rice, of course—especially when you dunk it in gravy, it’s pure comfort in every bite.
Jollibee Spaghetti
Jollibee Spaghetti is sweet and fun.
The sauce has a gentle sweetness you don’t usually get in spaghetti.
It is loaded with ground beef, hotdogs, and a mountain of melted cheese.
It’s cheesy, comforting, and impossible not to smile while eating it.
Kids, adults, and first-timers—everyone loves it.
Jollibee Chickenjoy with Spaghetti Meal
Adobo
The Philippines’ unofficial national dish of chicken or pork braised in garlic, soy sauce, and vinegar.
Rich, tangy, and super comforting.
Think of it like the Chinese soy sauce version, but with a punch of vinegar.
Don’t skip the rice—it’s made for soaking up all that flavor.
Chicken Adobo
Kare-Kare
If you love oxtail, this Filipino version is a treat.
Oxtail, tripe, or pork leg simmered with vegetables in a creamy, savory, nutty peanut sauce.
Comforting, rich, and perfectly balanced with a touch of salty shrimp paste.
It’s a Filipino party favorite—with its tender meat and creamy sauce!
It’s always one of the first dishes to disappear at any fiesta.
Kare-Kare
Bagnet
Pork belly boiled, then deep-fried until insanely crispy.
Seasoned with garlic, black peppercorns, bay leaves, and salt.
Crunchy on the outside, juicy inside, and packed with rich, savory flavor.
Bagnet
Lechon
A whole roasted pig with golden, crackling skin and tender, flavorful meat.
Slowly cooked over coals or in a special oven, it’s smoky, savory, and slightly herbal from lemongrass and spices.
Best enjoyed with liver sauce or spicy vinegar.
A true showstopper and a must at any Philippine fiesta.
Lechon
Sisig
Think sizzling pork jowl and ears (maskara)!
Pork belly, and chicken liver all chopped up and tossed with calamansi, onions, and chili peppers.
Crispy edges, tender inside, smoky, tangy, and packed with flavor.
If you like a little kick, this one’s for you—and yes, it pairs perfectly with a cold beer.
Sisig
Sinigang
A tangy, sour soup that’s light, comforting, and totally addictive.
Made with pork (or seafood) simmered with tomatoes, string beans, spinach, and tamarind—or sometimes guava for a twist.
Amp up for chili on the side if you like a little heat.
Best enjoyed with a steaming bowl of rice to soak up all that flavorful broth.
Sinigang
Lumpiang Ubod
Fresh, crunchy rolls filled with palm heart, shrimp, and pork, all wrapped in a thin egg crêpe and topped with peanut sauce.
Light, slightly sweet, and perfect as an appetizer or snack.
Sometimes served fresh as lumpiang sariwa.
Other times deep-fried—either way, it’s a Filipino favorite.
Lumpiang Ubod
Halo-Halo
A colorful, refreshing dessert made with crushed ice, sweet beans, jellies, fruits, and creamy leche flan, all topped with a scoop of ice cream.
Sweet, cold, and fun to eat—halo-halo is the perfect treat after a full Filipino feast.
Some versions even use coconut milk or ube jam for extra flavor.
Bonus Dishes for the Adventurous
If you’re feeling brave or want to explore beyond the classics, try these bold Filipino flavors:
Laing
Dried taro leaves wrapped around pork, cooked in creamy coconut milk (gata) with a kick of chili.
Spicy, rich, and a must-try if you love bold flavors.
Laing
Bicol Express
Another coconut milk favorite, this one is spicy, creamy, and full of flavor thanks to chilis and shrimp paste.
Perfect with steamed rice and for those who like their meals with a punch.
Bicol Express
Ginataang Kuhol
A rare delicacy of farm snails cooked in vegetables and coconut milk.
You slurp the snail straight from the shell, but don’t worry—a toothpick works too.
Definitely for the adventurous eater!
Ginataang Kuhol
Final Thoughts on Filipino Food
Filipino food is bold, comforting, and full of surprises.
From Jollibee spaghetti to creamy kare-kare, tangy sinigang, and sweet halo-halo, there’s something for every taste.
Don’t forget the rice—it’s on every table.
Start at a food court like SM for clear menus and easy payment.
Then explore street stalls, local markets, and home-style eateries to find the real flavors locals love.
You’ll leave with a happy heart, a full belly, and a long list of new favorite dishes.
What’s your favorite Filipino food, and what makes it special?
