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Bangus, or milkfish, is the mild Filipino national fish that tastes delicious when fried.
Among condiments, pair shredded, pickled green papaya (achara) with fried meat or fish. A salted shrimp paste is perfect with kare-kare.
Filipino longanisa, fat, stubby bombs of house-made, paprika-rich sausage, are similar to chorizo, but sweeter.
Stick a fork into dinugaun, pork simmered in a pork blood gravy with garlic, chiles and vinegar.
Halabos sees whole shrimp pan-fried in garlic, butter and salt.
Balut is a cured, hard-boiled egg. Though traditionally made with a fertilized duck egg, Kamayan Brunch uses unfertilized chicken eggs.
Tocino is Filipino-style bacon whereby bright red, sweetened pork is marinated, cured and fried.
Kare-kare is a Filipino stew consisting of oxtail, peanut butter, curry, eggplant and vegetables.
The soulful, sour, tamarind-based soup sinigang consists of pork belly, watercress and mild peppers.
Take a seat at the warehouse-like banquet hall where Filipino families fill whole tables and Filipino pop music fills the air.
Puto The fluffy but substantial steamed rolls are made with rice flour and coconut milk, offering a hint of sweetness.
Halo-halo Snow cone marries sundae in this fruit shake made with shaved ice and taro root ice cream. Mix-in options include tapioca, red beans, jackfruit, coconut meat and purple yam.
Adobo The most famous Spanish import and unofficial national dish of the Philippines: pulled pork or chicken simmered in soy sauce, vinegar, garlic, peppercorns and bay leaf.
Lechon Baboy This oven-roasted pig with crispy skin is perfect for eating with your fingers. Dip it in the thick “all-purpose sauce” (made with pork liver, vinegar, brown sugar, onion and garlic) or the thinner pickled vinegar sauce.
For dessert, try kutsinta, chewy, jelly-like rice cakes topped with grated coconut.

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Michael started eating at birth and hasn't stopped since. In between, he’s waited tables, tossed pizza dough and even wore a tuxedo and tastevin while working as a sommelier during grad school. He’s...