The Philippines is a country of more than 7,000 islands, and with that comes a culinary landscape as diverse as its people. While dishes like adobo and sinigang are well-known staples, each region boasts its own treasured recipes—many of which are still lovingly cooked in Filipino homes today. These regional dishes represent more than just flavor; they tell stories of tradition, survival, celebration, and cultural identity. In this article, we take a gastronomic journey across the archipelago to discover 12 regional Filipino dishes you must try.
Bicol Region: Laing
From the spice-loving Bicolanos comes Laing, a dish made from dried taro leaves slowly cooked in coconut milk with chili, garlic, and either shrimp or pork. Its creamy texture and lingering heat make it a comfort food with character. It reflects Bicol’s strong culinary identity, where gata (coconut milk) is often central in many recipes.
Western Visayas: Paksiw na Isda
In the Visayas, vinegar plays a significant role in cooking—not just for flavor but also for preservation. Paksiw na Isda is a perfect example. This simple yet satisfying dish uses fresh fish simmered in vinegar with garlic, ginger, and sometimes eggplant or bitter gourd. The result is a tangy, savory meal often served with hot rice and enjoyed by fisherfolk and city dwellers alike.
Mindanao (Sulu): Piyanggang Manok
Hailing from the Tausug people of Sulu, Piyanggang Manok is a bold and deeply aromatic chicken dish made with burnt coconut meat, turmeric, and native spices. The burnt coconut gives it a distinct black color and smoky flavor. It’s a celebration dish that showcases the rich Islamic culinary heritage of southern Mindanao.
Negros Occidental: Chicken Inasal
Bacolod’s famous Chicken Inasal has become a favorite nationwide, and for good reason. Marinated in calamansi, vinegar, garlic, and annatto oil, this grilled chicken dish is savory, slightly tangy, and often served with garlic rice and a dipping sauce of soy sauce, calamansi, and chili. It’s a perfect blend of street food and soul food.
Ilocos Region: Bagnet
Ilocano cuisine is known for its bold flavors and frugal yet flavorful cooking methods. Bagnet, a deep-fried pork belly dish, is a crispy delicacy with a golden-brown skin that crackles with every bite. It is usually paired with kBL (kamatis, bagoong, lasona) to balance its richness with tang and saltiness.
Cagayan Valley: Pancit Batil Patung
A favorite in Tuguegarao City, Pancit Batil Patung is a unique noodle dish that combines sautéed egg noodles with carabeef, liver, vegetables, and a fried egg on top. Served with a side of egg-drop soup (batil), this filling and flavorful dish is a must-try for pancit lovers seeking something different.
Davao and Visayas: Kinilaw na Isda
Kinilaw is the Filipino version of ceviche, popular in coastal areas such as Davao and across the Visayas. Raw fish is marinated in vinegar or calamansi juice, mixed with ginger, onions, and chili, creating a refreshing and citrusy appetizer. It’s often served as pulutan or a light meal during hot afternoons.
Tagalog Region: Tinolang Manok sa Papaya
A classic in many Filipino households, Tinola is a clear soup made with native chicken, green papaya, and malunggay leaves, flavored with ginger and fish sauce. It’s light yet hearty and often served to nourish someone who is sick or to warm the soul on a rainy day.
Zamboanga Peninsula: Tiyula Itum
Tiyula Itum, often referred to as “black soup,” is another dish from the Tausug people. Made from beef or goat simmered in a broth of burnt coconut, lemongrass, and ginger, it is a ceremonial dish traditionally served during special occasions. Its peppery, earthy taste is unlike any other soup in Filipino cuisine.
Pampanga: Kare-Kare
Known as the culinary capital of the Philippines, Pampanga offers the rich and hearty Kare-Kare. This stew is made with oxtail or pork hocks, banana heart, eggplant, and string beans, all simmered in a thick peanut sauce. It’s best enjoyed with bagoong alamang (fermented shrimp paste) on the side. Kapampangans take pride in their version of this iconic dish.
Bicol and Visayas: Ginataang Alimango
This seafood dish highlights two regional loves: crab and coconut milk. Ginataang Alimango is a luxurious meal of crabs cooked in coconut milk with garlic, chili, and sometimes malunggay leaves. It’s creamy, spicy, and perfect for festive family gatherings.
Cordillera Region: Pinikpikan
From the mountainous Cordillera comes Pinikpikan, a controversial yet culturally significant chicken soup dish. Traditionally prepared through a ritualistic process, the chicken is beaten before cooking to enhance its flavor. It’s simmered with etag (smoked pork) and native herbs. More than a dish, Pinikpikan is a part of indigenous spiritual practices.
