A FOOD TRADITION
Filipino American cuisine
Filipino American cuisine developed through migration from the Philippines, military and labor histories, family networks, and regional communities across the United States. It draws on Philippine ingredients and methods while incorporating American meats, produce, dairy, and restaurant practices. Vinegar, soy sauce, garlic, rice, noodles, coconut, pork, chicken, and seafood are common, with techniques including braising, stewing, grilling, frying, marinating, and souring. Representative examples include adobo, pancit, and lumpia. The tradition is internally diverse and continues to evolve, but its recurring flavor systems and community history distinguish it from both generic American and broader Asian American cuisine.
Dishes linked to this cuisine
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Filipino American chicken adobo
Chicken stewed with onion and garlic in a salty, tangy and gently sweet vinegar-and-soy marinade.
Filipino American lumpia
Crisp fried spring rolls filled with seasoned ground pork, onion and carrot, shared widely at Filipino American gatherings.
Filipino American pancit
Thin rice noodles tossed with shrimp and often chicken or pork, a staple at Filipino American family meals.
Filipino bibingka
A soft Filipino rice cake enriched with coconut milk and associated with celebrations and community gatherings.
Filipino garlic rice
Cooked rice fried with generous garlic, served as an aromatic accompaniment to Filipino dishes.
Filipino ginataan dessert
A sweet coconut-milk dessert with potatoes, bananas and chewy tapioca pearls.
Filipino laing
Taro leaves slowly cooked in coconut milk with chile and grilled shrimp or pork.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.