Adobo

• Widely regarded as the unoficial national dish of the Philippines 

• Adobo comes from the Spanish word ,“Adobar” but the act of preserving meat in vinegar and salt but the addition soy sauce, garlic, and pepper came from Spanish Influence 

• • That being said, regional variation exist and there’s not really a right or wrong way to make Adobo 

• • While adobo is typically made with animal protein, it can be made vegetarian by making it with jackfruit and it is often prepared this way during lent

Garlic Shrimp

• Garlic heavy sautés(Ginisa) are a cornerstone of Filipino cooking, influenced by Chinese stir-fry methods but adapted with local ingredients 

• A simple dish reflective of the Filipino Love of garlic and seafood 

Pancit

• Introduced by Chinese immigrants in the Philippines, the name comes from Hokkien phrase, “pian I sit”(something conveniently cooked) 

• There are many variations that exist, and noodles tend to symbolize long life in Filipino tradition and it is often served at birthdays for good luck 

Sarciadong Pechay

• Sarciado means cooked with a Thick Sauce 

Lechon Pork Belly

• Traditionally served at Filipino Fiestas as a whole roast pig, it can be adapted into other variations such as chicken(Manok) or even just pork belly 

Filipino Spaghetti

• Developed during the American Commonwealth period, American G.I.s’ during World War 2 , when there was a tomato shortage in the Philippines, soldiers were hungry for Spaghetti Bolognese 

• In order to satisfy the craving, Filipino chefs brought banana ketchup as well as other ingredients together in order to make something similar to the Italian classic 

• • This really speaks to the resourceful nature of the Filipino people 

Pandesal

• Becoming the national bread of the Philippines in the 19th century, Pandesal is a staple for any Filipino household 

• The wheat was brought to the Philippines by Spanish Colonizers and was then adapted into what we know as Pandesal 

Calamansi

• A citrus fruit native to the Philippines that is used in beverages, marinades, and even dipping sauces

Cassava Cake

• Cassava was brought from Latin America by Spanish Colonizers and is typically baked into a cake with coconut milk and condensed milk 

• • Typically served at Fiestas 

Ube

• A purple yam that is native to the Philippines that is typically incorporated into a variety of dishes 

Sapin-Sapin

• The name translates to “layers” and is a layered rice cake dessert from the Tagalog region