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Filipino food of Filipino cuisine (Filipino: Lutuing Pilipino/Pagkaing Pilipino) is a mix of the cuisines of  more then hundred distinct ethno-linguistic groups found throughout the Philippine archipelago.

But  the majority of mainstream Filipino dishes that are considered Filipino cuisine are from the cuisines of the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan (Cebuano, Hiligaynon and Waray), Chavacano and Maranao ethno-linguistic groups.

The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.

Dishes range from the very simple, like a meal of fried salted fish and rice, to the complex paellas and cozidos created for fiestas of Iberian origin. Popular dishes include:

  • adobo (chicken or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry)
  • afritada (chicken or pork simmered in tomato sauce with vegetables)
  • crispy pata (deep-fried pig’s leg
  • hamonado (pork sweetened in pineapple sauce)
  • kaldereta (meat in tomato sauce stew),
  • kare-kare (oxtail and vegetables cooked in peanut sauce)
  • lechón (whole roasted pig)
  • longganisa (Philippine sausage)
  • lumpia (fresh or fried spring rolls).
  • mechado (larded beef in soy and tomato sauce)
  • pancit (noodles)
  • pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste)
  • puchero (beef in bananas and tomato sauce)
  • sinigang (meat or seafood in sour broth),
  • tapa (cured beef)
  • torta (omelette)