Drawing from traditions of more than a hundred ethnic groups across the archipelago, along with the legacy of Spain, which ruled the Philippines for more than three centuries. Popular dishes include lechón (whole roasted pig), longganisa (sausage), tapa (cured beef), adobo (vinegar and soy sauce-based stew), kaldereta (meat stewed in tomato sauce and liver paste), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or beef and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, bitter melon, and tomato stew flavored with shrimp paste), sinigang (meat or seafood with vegetables in sour broth), and lumpia (fresh or fried spring rolls). And of course it´s great for street food, as well, such as pork skewers, isaw (grilled and skewered chicken or pork intestine - perhaps an acquired taste), and okoy (breaded and egg-battered shrimp deep fried until crispy).

Read more in Tripatini contributor Khusboo Mehta´s post 4 Cool Things to Do in the Philippines.

Philippines Department of Tourism