Negritos, the first peoples of the Philippine archipelago, were nomadic hunter-gatherers whose diet consisted of foraged wild tubers, seafood, and game meat.
Around 6000 BP, … See more

Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen. Food tends to be served all at once and not in courses.
Like many of their Southeast Asian counterparts … See more

Itlog na pula (red eggs) are duck eggs that have been cured in brine or a mixture of clay and salt for a few weeks, making them salty. They are later hard-boiled and dyed with red food coloring (hence the name) to distinguish them from chicken eggs before they … See more

Filipino cuisine centres around the combination of sweet (tamis), sour (asim), and salty (alat), although in Bicol, the Cordilleras and … See more

As in most Asian countries, the staple food in the Philippines is rice. It is most often steamed and always served with meat, fish and vegetable dishes. Leftover rice is often fried with garlic … See more

Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, … See more

In a typical Filipino bakery, pandesal, monay and ensaymada are often sold. Pandesal comes from the Spanish pan de sal (literally, bread of … See more