Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. However, a majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups.
The style of food making and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Food From The Philippines
- Adobo: But Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices was a practical way to preserve it without refrigeration.
- Lechon: The lechon is the most invited party guest in the Philippines.
The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.
- Chicken inasal: The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete (annatto seeds) oil.
- Taba ng talangka: The fat of a small variety of crabs are pressed and sauteed in garlic.
- Bulalo: Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made from freshly slaughtered Batangas beef.