Filipinos love to eat. They are considered to be among the most hospitable people in the world. And this is very evident in the way they welcome people into their homes. Come fiestas, strangers would be invited to feast in their dining rooms.

Adobo

It’s the Filipino dish everybody knows — the mighty adobo. It is made by stewing meat (usually chicken, pork, or a combination of both) in soy sauce and vinegar, adding peppercorns and bay leaves for that special flavour. Bonus leftovers tip: pull the meat from the bone and fry ’til crispy for some tasty adobo flakes.

Lechon

One of the top contenders among the best Filipino dishes (alongside adobo) is perhaps the famous lechon. After all, it is hard to top a tasty, fully-roasted pig with perfectly crisp skin and juicy meat. Find the best of this sinful treat on the island of Cebu, but this is almost always served at any grand Pinoy gathering or fiesta.

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Sinigang

Sinigang is a Pinoy classic. A delicious sour broth usually made tangy by tamarind (sometimes kamias), it’s filled with different vegetables and a meat of choice. Popular variants include sinigang na baboy (pork), sinigang na hipon (shrimp), and sinigang na isda (fish).

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Sisig

Served sizzling on a hot stone plate, sisig is a favorite pulutan (beer chow) among Filipinos. The meat is primarily chopped up parts of the pigs’ face — in the Philippines, no cut of the animal goes to waste. Some recipes use either mayonnaise or raw egg (to be mixed in while hot) to give it a creamier texture but the classic way is to incorporate pig’s brain into the dish.

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