Filipino cuisine: A taste of home and comfort

Filipino cuisine: A taste of home and comfort | Daily Tribune

In a recent episode of DAILY TRIBUNE’s Spotlight, iconic Filipino dishes take centerstage, showcasing how our culinary heritage promotes Filipino culture globally.

Among the top favorites are adobo, sinigang, and celebration staples like lumpia and pancit. And where can we find the best adobo? Of course, our mom’s version! With its popularity, many variations have emerged, including adobo ramen, a creative fusion of Japanese and Filipino flavors.

In the Philippines, Sunday is often celebrated as family day. Spotlight’s episode also looks back on fond memories of Sunday meals featuring comforting dishes like bulalo or nilagang baka, proving that food truly brings families together.

Filipino food tastes like home — filled with warmth and parental care. It’s no surprise that many Filipinos abroad start food businesses to reconnect with their roots and share their heritage.

In other countries, Filipinos share these comforts through restaurants like Jeepney (New York), Bad Saint (Washington, D.C.) and Michelin-starred Kasama (Chicago).

Regional delicacies also deserve the spotlight, especially as many heirloom dishes from various provinces are in risk of fading. Featured dishes include Piyanggang, a Tausug specialty made with burnt coconut; Binakol, a Visayan soup flavored with lemongrass and sweetened with coconut water; and Kulawo from Laguna and Quezon, made from grilled banana heart or eggplant in burnt coconut milk. From Iloilo, there’s Linagpang, a smoky grilled fish or meat soup. Hosts also shared personal favorites like Marinduque’s native chicken adobo with luyang dilaw, and Bicol’s spicy laing.

Despite the threat of some regional recipes being lost, many modern Filipino chefs are working to revive them.

Chefs like JP Anglo of Sarsa Kitchen and Josh Boutwood of The Test Kitchen and Savage are leading the charge. Online, influencers like chef RV Manabat make Filipino cooking easy and accessible, while Abi Marquez, the “Lumpia Queen,” wraps Pinoy flavors into crunchy creations that delight global audiences.

Overseas Filipino workers have long served as cultural ambassadors.

Filipino communities abroad continue potluck traditions during celebrations, and even foreigners are beginning to embrace the “sharon” culture of generous sharing. It’s a testament to how hospitality and generosity are deeply embedded in Filipino food and identity.