With more than 7,000 islands, the Philippines has a landscape that makes it possible for locals to source, grow, and harvest an abundance of fresh seafood, tropical fruits, root crops, and vegetables. Our cuisine is as varied as the natural resources our islands are blessed with.
For one, Filipino food draws inspiration from different international cuisines. Coupled with the inherently unique Pinoy flavours and cooking techniques that have evolved through the decades, it’s no longer a surprise that Filipino food is gaining recognition worldwide. The adobo, for one, has been featured in an international cookbook project in 2015. Lechon, on the other hand, is so good that celebrity chef Anthony Bourdain proclaimed it as the “best pig ever” when he visited the Philippines years ago.
Fried, steamed, boiled, or roasted on coal – no matter how seemingly simple Filipino food preparation is, our dishes are mixed with various spices and ingredients to add sweet, sour, and salty flavours.
Regional specialties aplenty
Philippine cuisine reflects the diverse cultures throughout the archipelago. Popular pork dishes like sisig and lechon originate from the North. In the southern part of the Philippines, must-try local dishes have seafood, beef, or goat as the main ingredients.
Strong foreign influences from China, Spain, and America brought about the mixed cuisine of the Philippines. It is for this reason that some Filipino dishes have striking similarities with international cuisine – techniques and flavours become intertwined to create distinct creations that are uniquely Filipino.
Adaptable to different tastes and seasons
A recipe like sinigang has many variations because fruits and vegetables as well as meat products like shrimp, fish, or pork are easily available.
Imaginative and creative cooks
Filipino cooks and chefs constantly innovate recipes, offering vegetarian twists on classic dishes or changing up ingredients or serving styles in order to come up with new delectable creations
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