Filipino recipes, the family stories behind them, and where to find the food near you.
New to Filipino food? The flavors, how spicy it gets, and the dishes to try first. Read the beginner's guide
In the Philippines, Christmas season starts on September 1 — and the Christmas Eve feast is worth planning early. Here's where the table starts.
Steamed pork roll with egg and sausage inside, sliced and pan-fried.
Baked rice cake with salted egg and cheese, wrapped in banana leaf.
Beef braised in tomato sauce with liver spread, potatoes, and cheese.
Soft milk candy rolled in sugar — a favorite for the gift table.
The feast everyone waits up for after Christmas Eve Mass — rich, sweet, and meant for the whole family.
Steamed pork roll with egg and sausage inside, sliced and pan-fried.
Baked rice cake with salted egg and cheese, wrapped in banana leaf.
Beef braised in tomato sauce with liver spread, potatoes, and cheese.
Soft milk candy rolled in sugar — a favorite for the gift table.
From Sinulog in January to Pahiyas in May, the first half of the year is town-fiesta season — big-batch dishes built to feed everyone who shows up.
Oxtail and vegetables in a rich peanut sauce, served with bagoong.
Boiled-then-fried pork belly with shatteringly crisp skin.
Rice noodles under a shrimp-and-annatto sauce, egg, and chicharrón.
Purple yam jam cooked slow with coconut and condensed milk.
It's rainy season back home — the months for soups, porridges, and anything warm enough to eat by the window.
Ginger-chicken rice porridge with toasted garlic and calamansi.
Tamarind-soured pork soup with vegetables.
Miki noodles in a rich pork-bone broth with crushed chicharon.
Sticky chocolate rice porridge — the sweet side of a rainy day.
Every region of the Philippines claims its own pancit. These are the four you'll meet most often — here's how they differ, from the everyday bihon to the celebration-only palabok.
Line thickness shows the noodle; color shows the sauce.
Pancit is where this started. Here's what else Filipino families are cooking on the same night.
Braised in soy sauce, vinegar, and garlic until dark and glossy.
Tamarind-soured pork soup with radish and water spinach.
Crispy spring rolls packed with seasoned ground pork.
Layered shaved ice with sweet beans, ube, and leche flan.
We also track down Filipino food throughout the US — from the spots we personally vouch for to the full nationwide list.
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The Filipino restaurants we've personally visited and loved, including:
Every Filipino restaurant, food truck, and food vendor we know of in the US, organized by state. The most listings are in:
Pancit is never just dinner. It's a birthday table, a Sunday visit, a lola's shorthand for "I love you."
Every recipe here started with a question to a relative — and every answer came with a memory attached. Pancit.com is our attempt to hold onto both: the dish, and the story that made it worth cooking in the first place.
Read our storyCreate a free account to mark off restaurants you've visited and recipes you've cooked, earn Foodie and Chef badges as you go, save favorites for later, and get your own public profile to show for it — free, and set up in under a minute.
