Adobo - chicken, pork or both served in a garlicky stew with vinegar and soy sauce as a base. It is arguably the national dish of the Philippines.
Bopis - pork innards, usually served spicy.
Burong Talangka - Filipino caviar, it is taken from Talangkas or Crabs.
Calamares - fried shrimp/squid wrapped in breading.
Camaron Rebusado - the Filipino version of tempura.
Chicken Curry - A lot different from other curries because it isn't spicy unlike other curries. Aside from chicken, Crab curry and other varieties are also available.
Dinuguan - a dark stew of pig's blood mixed with its innards. Usually served with a big green chili and best eaten with puto.
Daing na bangus - fried dried milkfish, usually served for breakfast with garlic fried rice and fried egg.
Kare-kare - peanuty stew of vegetables and meat simmered for hours on end, usually beef with tripe and tail and eaten with a side of shrimp paste (bagoong). There is also a seafood version of kare-kare with crabs, squid and shrimp instead of beef.
Lechon de leche - slow-roasted baby pork, usually served during larger occasions. The crispy skin is delicious and is often the first part that is consumed.
Lengua - roasted beef tongue marinated in savory sauce.
Nilaga - literally means "boiled", can be beef which in certain places is served with its marrow (bulalo), pork or chicken.
Pakbet - a traditional meal of mixed vegetables usually containing cut tomatoes, minced pork, lady finger, eggplant, etc.
Paksiw - fish or vegetables cooked with vinegar, ginger, garlic and chilli picante.
Sinigang - soup soured usually with tamarind (but can also be by guavas or kamias), can be served with pork, beef, chicken, fish or shrimp.
Tinola - chicken in ginger soup.
The Most Frequently Asked Travel Questions about Philippines
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Philippines Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
