Although a less known cuisine, Filipino food is on a fast meteoric rise for both foodies and gourmands alike. The cuisine is rich with Spanish and Asian influences, but at the same time there is a distinct Filipino stamp in all of their food that makes it uniquely (and deliciously) Filipino. Whether it may be the partnering of salty-sour, savory-sweet, crunchy-soft, Filipino food is truly masarap (Note: This list is in no particular order and is by no means comprehensive).
Don’t be intimidated by the balut’s infamous reputation. For those who’ve tried it, it tastes just like egg with some delicious soup. Balut is actually a duck embryo that is around 17 days old. It is boiled and served with spicy vinegar or rock salt. A staple in every street corner.
Nothing says Filipino more than adobo. Although it may have originated from Mexico, Filipinos figured out that when you cook chicken and/or pork in salt, vinegar, pepper, garlic, soy sauce, and other spices, this preserves the meat even without putting it inside a refrigerator.