From rainy-day soups to fiesta classics — explore our favorite dishes below.
Welcome to Taste of PH — a growing collection of Filipino recipes, memories, and kitchen stories. Each dish is written from a small, everyday kitchen: the sound of a simmering pot, the comfort of shared rice, and the quiet rhythm of home cooking.
Whether you’re relearning a favorite or finding it for the first time, may you discover a little warmth and nostalgia in every recipe.
Authentic Filipino Chicken Adobo — tender, savory, and comforting. A timeless dish that captures the soul of every Filipino home.
Warm up with a comforting bowl of Sinigang na Baboy — tangy tamarind pork soup, the Filipino rainy day favorite.
Filipino Tinola Chicken Soup — ginger, papaya, and malunggay leaves come together in this nourishing comfort dish.
Indulge in the rich, nutty flavor of Filipino Kare-Kare — a peanut oxtail stew served with bagoong.
Discover how to make authentic Bicol Express — a creamy, spicy coconut pork dish beloved across the Philippines.
Golden, crispy banana lumpia filled with saba and jackfruit — a merienda classic.
Caramelized saba bananas on a stick — quick, nostalgic, and irresistible.
Crunchy battered quail eggs with that signature orange hue and a punchy dipping sauce.
Bouncy fish balls with the sweet, spicy, garlicky sauce you crave from the street cart.
Savory stir-fried egg noodles with vegetables and meat — a birthday and potluck favorite.
Silky, rich caramel custard steamed or baked — the star of every fiesta table.
Layered shaved ice dessert with fruits, jellies, beans, and leche flan — cool, colorful, and nostalgic.
Soft, aromatic rice cake baked with banana leaves — a Simbang Gabi classic.
Moist, chewy grated cassava baked with coconut milk, topped with a golden custard.
Creamy, vibrant ube jam — perfect on its own or as a base for cakes and halo-halo.
Tender beef simmered in a rich tomato sauce with olives and peppers — a fiesta favorite.
Make-ahead sweet-savory pork roll with pickles, carrots, and eggs — perfect for parties.
Golden, crunchy spring rolls packed with seasoned meat — the first platter to disappear.
Sticky purple rice steamed in bamboo tubes, brushed with butter and sprinkled with coconut and sugar.
Juicy chicken marinated in calamansi, garlic, ginger, and annatto oil — smoky and vibrant.