Adobo:

• Meat (chicken or pork) Sisig: Halo-Halo:

• Vinegar • Pig's face and ears Refreshing and
• Soy sauce • Calamansi indulgent taste, perfect
• Garlic • Onions for cooling down during
• Bay leaves • Chili peppers hot Philippine summers.
• Black peppercorns
Bibingka: Sisig:
Sinigang: • Glutinous rice Flavorful appetizer or
main dish enjoyed with
• Tamarind, kamias • Coconut milk
rice, popular for its
(bilimbi), or calamansi • Sugar
inventive use of pig's
• Pork, beef, shrimp, or • Eggs
face and ears.
fish • Banana leaves
• Kangkong (water
Bibingka:
spinach)
Sweet and slightly
• Radish savory flavor,
• Tomatoes Adobo:
Popular for its savory- associated with
sour flavor and Christmas traditions
Lechon: and religious festivals.
adaptability to different
• Whole pig
meats and cooking
• Spices and herbs for
methods.
seasoning
• Pancit:
Sinigang:
• Rice noodles Loved for its refreshing
• Vegetables and comforting taste,
• Chicken, pork, or particularly enjoyed
shrimp during rainy or cold
• Soy sauce, fish sauce, weather.
or oyster sauce
Lechon:
Kare-Kare: A centerpiece of
• Oxtail celebrations and feasts
• Tripe due to its festive appeal
• Peanut butter or and succulent taste.
ground peanuts
• Annatto seeds Pancit:
• Vegetables Versatile, comforting
flavors, and culturally
Halo-Halo: significant, symbolizing
• Shaved ice long life and good luck.
• Sweetened fruits
(bananas, jackfruit, Kare-Kare:
Unique and flavorful
sweet beans)
combination of
• Jellies
ingredients, often
• Leche flan
associated with special
• Ice cream
occasions and family
• Evaporated milk gatherings.
 Adobo is perhaps the most iconic Filipino
dish. Its history dates back to the pre-
colonial era when early Filipinos would
preserve meat with vinegar and salt.
Spanish colonizers introduced soy sauce
to the Philippines, which was then
incorporated into the dish.
Lechon is a whole roasted pig
traditionally cooked over an open fire.
It has its roots in Spanish cuisine but
has become an integral part of Filipino
celebrations and feasts.
Kare-Kare is a rich and creamy Filipino stew
made with oxtail, tripe, and vegetables
cooked in a peanut sauce. Its origins can be
traced back to pre-colonial times when
early Filipinos would cook meat with
ground peanuts and indigenous vegetables.
Spanish colonizers later introduced
ingredients like annatto seeds and meats
like oxtail.
Bibingka is a traditional Filipino rice cake
made from ground glutinous rice, coconut
milk, sugar, and eggs, baked in banana
leaves-lined clay pots over hot coals. It has
its origins in pre-colonial times when rice
cakes were offered to deities during harvest
festivals. Spanish colonizers later
introduced ingredients like coconut milk
and sugar.
Sinigang is a sour soup characterized
by its tangy flavor derived from
tamarind, kamias (bilimbi), calamansi,
or other souring agents. It originated
from indigenous Filipino sour soups
and was influenced by early contact
with traders and colonizers.
Pancit refers to various noodle dishes in
Filipino cuisine, influenced by Chinese
traders who introduced noodles to the
archipelago. Pancit dishes are often
served during celebrations and
gatherings as they symbolize long life
and good luck.
Halo-Halo is a popular Filipino dessert that
translates to "mix-mix" in English. It
consists of a colorful mixture of ingredients
such as shaved ice, sweetened fruits (like
bananas, jackfruit, and sweet beans),
jellies, leche flan (caramel custard), and a
scoop of ice cream, topped with evaporated
milk. Its origins can be traced back to the
Japanese shaved ice dessert called kakigori,
which was introduced during the American
colonial period.
Sisig is a sizzling Filipino dish made from
chopped pig's face and ears, seasoned with
calamansi, onions, and chili peppers. It
originated in the province of Pampanga and
was created by locals looking for inventive
ways to use leftover parts of the pig.