What Filipino Food Should Foreigners Try? Here's My Honest Take

The other day, one of our suppliers from the U.S. asked me a simple question: "What Filipino food should I try?"

I paused—and surprisingly, I couldn’t answer right away.

For someone who is a Filipino, you’d think I’d have an answer at the tip of my tongue. But I froze. I thought of Adobo, of course—it's practically our national dish—but then I remembered that Adobo also exists in Mexico. He pointed that out too, and I had to explain that since the Philippines was colonized by Spain, much of our food is influenced by South American and Spanish flavors.

Ulang-Ulang: Local Crabs in Mainduque cooked in coconut meat wrapped in banana leaves

That led me to recommend something I personally love: Bicol Express, followed by Sinigang. He ended up trying Kare-Kare with bagoong (shrimp paste) and even tuyo (sun-dried fish)—and surprisingly, he liked them!

Now I’m thinking... maybe I just love too many local dishes to narrow them down to a specific list. Or maybe I was trying to play it safe—recommending food that foreigners might like, regardless of how unique or bold the flavor is.

So I decided to create this guide—a curated list of Filipino dishes that foreign visitors might enjoy. Some have an acquired taste, while others are instantly lovable. But one thing is for sure: each one offers a slice of Filipino culture on a plate.

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Our own version of sinigang with corn

🥄For First-Timers (Safe and Crowd-Pleasing Picks)

These are the gateway dishes—flavorful, not too spicy or exotic, and generally well-loved by most palates.

• Chicken or Pork Adobo
  Soy sauce, vinegar, garlic, and bay leaf simmered to perfection. A staple dish that’s savory, tender, and comforting.
• Sinigang (Sour Soup)
  A tangy tamarind-based soup with pork, shrimp, or fish and assorted vegetables. Unique but refreshing.
• Lumpiang Shanghai (Fried Spring Rolls)
  Minced pork rolled in thin wrappers and deep-fried. Crispy, flavorful, and perfect as a starter.
• Lechon Kawali
  Crispy pan-fried pork belly. Crunchy outside, tender inside—especially good with liver sauce. Try Lechon too!
• Pancit Canton (Stir-Fried Noodles)
  Savory egg noodles with vegetables, pork, and shrimp. A favorite at Filipino parties and gatherings.

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Beef Kare-kare

🌶️For the Adventurous (Bold Flavors & Local Favorites)

These dishes might be new to the foreign palate but are beloved staples with deep cultural roots.

• Bicol Express
  Spicy pork stew cooked in coconut milk and chili peppers. Rich, creamy, and fiery—best for spice lovers!
• Kare-Kare
  Oxtail stew with peanut sauce, served with bagoong (fermented shrimp paste). Earthy and nutty, best eaten with rice.
• Laing
  Dried taro leaves simmered in coconut milk with chili and meat. Looks humble, tastes amazing.
• Tuyo (Sun-Dried Fish)
  Salty dried fish, often fried and served with garlic rice and eggs. A classic Filipino breakfast.
• Isaw (Grilled Chicken or Pork Intestines)
  Street food favorite. Chewy, smoky, and best enjoyed with vinegar dip.
• Sisig
  Sisig is made from finely chopped parts of pig’s head (like the ears and cheeks) and liver, seasoned with calamansi, onions, and chili. It’s crunchy, chewy, tangy, and usually served on a hot plate with egg on top.

Pork Sisig

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🍨 For the Sweet Tooth (Desserts & Treats)

Filipino desserts are colorful, refreshing, and often feature tropical ingredients.

• Halo-Halo
  A colorful shaved ice dessert with mixed sweet beans, jellies, fruits, leche flan, and ice cream.
• Leche Flan
  Creamy caramel custard. Rich, dense, and indulgent.
• Turon
  Sweet banana and jackfruit wrapped in lumpia wrapper and caramelized. Crunchy and sweet.
• Bibingka & Puto Bumbong
  Traditional rice cakes usually served during Christmas. Soft, chewy, and coconutty.
  

Lechon Kawali

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🥘For the Curious: Unique Filipino Experiences

Not for everyone, but definitely memorable.

• Balut
  Fertilized duck egg with a partially developed embryo. A true test of culinary courage.
• Dinuguan (Pork Blood Stew)
  A savory stew made with pork offal and pig’s blood. Often eaten with rice or puto (rice cake).
• Papaitan
  Bitter soup made from goat or beef innards, seasoned with bile. For the adventurous eater!

Lechon

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👍Tips When Introducing Filipino Food to Foreigners:

• Start mild: Begin with Adobo, Lumpia, or Pancit before introducing stronger flavors like bagoong or tuyo. My hubby hated them, until now. He tried, but he can never like them!
• Pair with rice: Most Filipino dishes are made to be eaten with rice, so don’t skip it!
• Offer something sweet: Filipino desserts are often a hit, especially halo-halo or leche flan.
• Explain the story: Sharing a bit of the cultural context behind the food adds to the experience. 

Our own version of Sti-fried Noodles

Just a heads-up: even if you’re in the Philippines, the same dish can look or taste different depending on the province or town. Some places even have unique names for them! So if you're not sure, don’t be shy—ask around and learn something new along the way.