@FilipinoFood on Twitter since 2008       


  • Filipino meal with rice, ulam, spoon, and fork.
    What is Filipino Food?
    Posted in: General Info

    What makes Philippine cuisine Filipino?

    Or… What makes a Filipino?

    The understanding of Philippine cuisine cannot be dissociated from the country’s cultural history and geography. Filipino food was prepared by the Malay settlers, spiced by commercial relations with Chinese traders, stewed in 300 years of Spanish rule, and hamburgered by American influence on our way of life.

  • Magnolia Ice Cream USA #OMGpeke
    U.S. Company Blocks San Miguel From Selling Magnolia Ice-Cream
    Posted in: Companies, News

    A company in the United States has been marking their own ice-cream products with the “Magnolia” name, using San Miguel’s iconic oval logo. That company Ramar has no affiliation with San Miguel Philippines. Even today, many Filipino Americans assume that the Magnolia ice-cream they eat in the USA is related to the Magnolia in the Philippines. It is not.

  • Taho
    Posted in: Filipino Snacks

    Most frequently sold out in the streets by roaming vendors, taho is a mixture of silken tofu and arnibal. See photos of a taho vendor and the iconic metal container in which the taho is carried.

  • Chicken Adobo Wings
    Adobo is Mexican?
    Posted in: Hot Topics

    The origin of adobo has produced much debate among casual eaters who wonder how the so-called Filipino national dish can have a distinctly Spanish name and in its most popular preparation use the very Chinese ingredient that is soy sauce. CNN recently weighed in and casually declared that adobo is of Mexican origin…

  • Liyempo - Step #5: Put in a Super-Hot Oven
    How to Make Lechon Liempo
    Posted in: Meat

    Photos and Instructions by Johnard Garcia. How to make Lechon Liempo (Roasted Pork Belly) for when you can’t roast a whole pig! Step 1 – Ibabad sa brine ang karne nang magdamag. Step 2 – maghiwa ng maraming sibuyas. Step 3 – iahon ang karne at patuyuin, lagyan ng kung anu-anong mga rekado…

  • Paksiw na Isda sa Kaldero
    Posted in: Fish

    Made and Photographed by Toyang Noresa: Paksiw na Isda

    Paksiw means to cook and simmer in vinegar. Fish is commonly prepared in this style of cooking.

  • Pok Pok Lo
    Posted in: General Info

    After lato, pokpoklo is arguably the next most popular edible seaweed in the Philippines. Also spelled sa pok-pok-lo or pokpok lo, it is very popular in the Ilocos region of northern Luzon.

  • Kuhol
    Posted in: General Info

    Kuhol is an edible species of snail that’s often cooked in gata (coconut cream).

  • Atis Fruit on Tree Branch
    Posted in: Fruits

    Custard apple, sweetsop, sugar-apple…

    Atis is a very popular fruit in the Philippines, as well as in other Southeast Asian countries, such as Thailand.

  • Ginisang Munggo
    Ginisang Munggo
    Posted in: General Info

    Ginisang Munggo by Jeric Travis… Sauteed mung beans is a popular dish in the Philippines. It can be flavored with pork or shrimp, and topped or mixed with some crushed chicharon.

  • Multicolored Corn from the Philippines
    Posted in: Filipino Snacks

    Photo by Mildred Cruz of corn from the province of Pangasinan.

    The Tagalog word for ‘corn’ is mais, from the Spanish maiz.

  • Divine Rays Otap of Hilongos, Leyte
    Posted in: Biskuwit, Filipino Snacks

    Otap is a crisp, flaky, even crunchy, oval-shaped “puff” pastry that’s a popular snack in the Philippines.

  • Lokot-Lokot
    Posted in: Filipino Snacks

    Also known as Zambo Rolls — from the Zamboanga peninsula of the large island of Mindanao in southern Philippines!

    Lokot-lokot is a crunchy, golden brown delicacy produced and served during special occasions.