Top Filipino Cuisines

Wanted to try some authentic Filipino cuisines but don't know what they are? The Philippine islands, apart from their beautiful sites and talented, beautiful people, also serves some of the most succulent and delectable cuisines uniquely found across the Philippines. So here are some of the most popular Filipino cuisines that Filipinos and foreigners love.

Adobo
In Filipino cuisine, adobo refers to a common and very popular cooking process indigenous to the Philippines. When Spanish colonizers first took administration over the Philippines in the late 1500s and early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as "adobo," which is the Spanish word for seasoning or marinade.

Lechon
In Lechon Philippine connotes a whole roasted pig, litsong baboy. In Lechon Philippine is often cooked during national festivities (known as fiestas), the holiday season, and other special occasions such as weddings, graduations, birthdays and baptisms, or family get-togethers. In Lechon Philippine is usually served with a liver-based sauce. However, in some cases, it maybe served Chinese style with steamed buns and a sweet plum sauce.

Mechado
Mechado is a stew served as a viand in the Philippines. Traditionally, it is cooked with beef briskets, potatoes, pimiento (red bell peppers), and tomatoes. It is similar to a beef stew, with elements of Filipino ingredients such as patis. The dish originated from a Spanish recipe whose name originally referred to the strips of pork back-fat that are threaded (mecha - wick) through thick pieces of cheaper lean beef to render them more tender and less dry.

Dinuguan
Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. The term dinuguan comes from the word dugo meaning "blood". It is recognizably thick and dark, hence the Westernized euphemism "chocolate meat." It is similar to the Singapore dish pig's organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy.

Kare-Kare
Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice.

Traditionally, any Filipino fiesta (particularly in the Tagalog region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.