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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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