This Food & Culture feature explores Filipino comfort bowls through sabaw, memory, and everyday rituals—from sinigang’s asim to tinola’s ginger warmth, lugaw family classics, and carinderia noodle bowls that hug back.
Browsing: Filipino food culture
Follow the scent of cane vinegar, smoke-cured meat, and hot wok comfort as this feature guides you through Ilocano, Cordilleran, and Pangasinan heirloom dishes—plus where to try them and how to travel respectfully.
Mindanao isn’t one cuisine—it’s many tables, many histories, and many ways of welcoming you to eat. Here’s a respectful, sensory food-and-culture journey across regions.
Dawn in Iloilo smells like fish, rain on concrete, and coffee in chipped mugs. By evening, it’s garlic sizzling in pans, talaba on ice, and batchoy broth still simmering somewhere in La Paz. This market-to-plate Iloilo day follows Mika through public markets, carinderia kitchens, and the Iloilo River Esplanade—showing how Iloilo fresh flavors move from basket and kilo to steaming bowls and grilled platters you can actually order yourself.
Step into Filipino market mornings, where lugaw steams beside baskets of pusit, taho vendors weave through tricycles, and nanays haggle with their suki under fluorescent lights. This cross-island guide takes you from Luzon to Visayas and Mindanao, meeting real vendors, tasting classic breakfasts, and sharing honest tips on budgets, comfort, and how to navigate your first morning market in the Philippines.
In the Philippines, many of the most beloved dishes never lived in formal cookbooks. They live instead in island cooking traditions: pots stirred by memory, recipes measured in “tansya lang,” and coastal kitchens where grandparents teach the next generation how to coax flavor from coconut, fish, rice, and fire. This guide invites you into those kitchens—across Luzon, Visayas, Mindanao, and in between—to listen, taste, and learn how Filipino heirloom recipes carry family stories from one island shoreline to the next.
In the Philippines, merienda is more than just a snack—it’s a pause, a shared breath in the middle of the day. Along the shore, it becomes something deeper: coastal merienda stories of fishermen coming home, kakanin on banana leaves, coffee and pandesal facing the sea, and small rituals of rest, gratitude, and community. This warm, reflective guide invites you to sit on the seawall, taste classic seaside snacks, listen to local voices, and join merienda by the ocean gently and sustainably.
Join Mika on a flavorful Pampanga food trip through Angeles and San Fernando — from sisig and bringhe to tibok-tibok and heritage kitchens.