Filipino Food

Chilak

Chilak is short for chicharong bulaklak, which literally means “flower pork-rinds.”

These are deep-fried parts of a pig’s intestines.

Chicharon Bituka

Chicharon Bituka by Angie Pastor.

Also known as chibit or chibits, chicharong bituka is pork intestines that are deep fried in the same way as traditional Filipino chicharon, which are crispy pork rinds.

Daboy’s Chicharon

Daboy’s is a chicharon manufacturer from Santa Maria, Bulacan, known for its

Dilisilog

Dilisilog by Angie Pastor.

SiLog is a popular Filipino breakfast combination of sinangag (fried rice) and itlog (egg).

There is often a third component to complete a trifecta. In this case, it is dilis (anchovies).

Big Top

Big Top is one of the lesser known RICOA chocolate candies, taking the spot behind the way more popular Curly Tops and Flat Tops. These are sort of like the poor man’s M&Ms.

Pansit ng mga Tagalog

MGA SANGKAP NG PANSIT 4 na kutsarang mantika 6 na itlog na

Sinigang na Bangus

Bangus is milkfish, the fish most commonly used in recipes for sinigang

Suman sa Latik

Photos by Mildred Cruz of Suman sa Latik…

Suman are cylindrical rice “cakes” wrapped in leaves, while Latik in this particular case is a sweet coconut sauce.

Tortang Alamang

Tortang Alamang with Sliced Tomatoes by Angie Pastor

Chef Tatung’s Presentation of Authentic Philippine Cuisine at Madrid Fusion

Filipino kitchen warriors like Myke “Tatung” Sarthou have for years worked to uplift everything local.

From searching for everything traditional to patronizing and promoting local, heirloom ingredients and dishes, they have looked deeper into our history, visited further into our small towns and have created relationships with the farmers and food producers from all over our archipelago.

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