Filipino food — Spanish + American + Asian fusion. Adobo, lechon, sinigang, halo-halo. Sweet + sour + salty balance. World's longest Christmas season food.
Adobo
Adobo — national dish. Chicken or pork stewed in vinegar + soy sauce + garlic + bay leaves + peppercorns. Every Filipino household, every recipe different. Spanish-influenced preservation method.
Lechon
Lechon — whole roasted pig. Cebu lechon best (Anthony Bourdain praised). Special occasions: Christmas, weddings, fiestas. Crispy skin centerpiece.
Sinigang
Sinigang — sour soup. Pork/shrimp/fish in tamarind broth with vegetables (kangkong, radish, eggplant, okra). National soup. Variations with guava, calamansi, kamias.
Pancit
Pancit (noodles) — Chinese influence, symbol of long life. Pancit Canton, pancit Bihon, pancit Malabon, pancit palabok. Birthdays mandatory.
Lumpia & Tortang
Lumpia (spring rolls) — fresh (ubod) or fried (Shanghai). Tortang talong (eggplant omelet). Sisig (Pampanga pork ear/cheek).
Halo-Halo
Halo-halo — Filipino dessert. Shaved ice + condensed milk + beans + jellies + ube ice cream + leche flan + ripe banana + jackfruit + nata de coco. Mix all together.
Drinks
San Miguel beer (Asia oldest brewery). Filipino coffee (Barako). Sago't gulaman, calamansi juice, buko juice (coconut). Tanduay (rum). Halo-halo as drink-dessert combo.