Foodie Friday: Filipino Food Beyond Adobo
Celebrate Asian Pacific American Heritage Month 2025 with our calendar of live events, recommendations, and on-demand content!
Dive into cuisines and culinary traditions across Houston's Asian and Asian American communities! In our Foodie Fridays, Asia Society Texas' team shares favorite foods, traditions from diverse backgrounds, and more — stay hungry!
Meet Staci Riddle and Kat Del Rosario
Staci Riddle is the Performing Arts and Culture Programs Manager at Asia Society Texas. As a Filipina American, her multicultural heritage has sparked a lifelong interest in diverse Asian cultures, particularly Japan, and led her to major in Asian Studies with a focus on Japan. Outside of work, Staci enjoys quality time with her family, often bonding over their shared love of games.
Kat Del Rosario is the Communications Coordinator at Asia Society Texas. Her deep love for Filipino culture stems from both personal (having grown up in both rural and urban Philippines) and academic experience. Having studied and worked as a writer before coming to Texas, Kat is endlessly enthusiastic about Philippine folklore, traditions, food, and socioeconomic issues and relationships, which are themes she loves to explore in her projects. Outside of work, Kat is usually losing sleep over painting, writing, drawing, crafting, or a game or having existential ruminations over science and philosophy podcasts. She also loves learning about new places, cultures, and people and enjoys traveling and exploring.
Why we are focusing on Filipino food
When it comes to Filipino food in the U.S., a few iconic dishes like adobo, lumpia, and pancit often dominate the culinary landscape. While these comfort foods are undoubtedly delicious, they only scratch the surface of the Philippines' rich culinary heritage.
As Filipino and Filipino American women, we're excited to share a more diverse and vibrant side of Filipino cuisine. From comfort foods to sweet treats, there's a wealth of exciting dishes waiting to be explored. Join us to venture beyond the familiar and dive into the flavors of the Philippines!
But first, adobo
While the adobo we all know and love brings to mind a steaming bowl of pork or chicken swimming in a savory soy and vinegar sauce, did you know that the dish itself existed even before the Philippines was a country? More accurately, adobo was a native cooking process observed by Spanish colonizers as far back as the 16th century. While the original name has sadly been lost to the ages, we know that this process involved marinating meats in vinegar and salt, which Spanish settlers documented as "adobar," meaning "to marinate."
Since then, adobo has been quietly adapted to accommodate local ingredients, as well as those that came to the country via trade (soy sauce from China, sugar from New Guinea, pepper from India, bay leaves from Central Asia, etc.). This resulted in the modern adobo beloved by all, as well as a delicious and diverse plethora of adobo equally beloved by Filipinos from all over, which speaks to the Philippine spirit — give us a foundation, and we'll get creative with it and still stay true to its origins!
Did you know?
Adobo comes in multiple colors depending on its base:
- Adobong puti is white adobo, wherein the meats are marinated and cooked in vinegar and salt — the O.G.!
- Adobong dilaw is yellow adobo, which uses the same base ingredients of vinegar and salt, but adds turmeric.
- Adobong pula is red adobo, using the same base ingredients in addition to atsuete or annato, which came to the Philippines from Mexico via the galleon trade.
Using the same adobo base (vinegar + a salting agent + heaps of garlic), here are other delicious, regional adobo:
- Adobong pusit is squid adobo, and involves the use of squid ink to color the sauce.
- Adobong isda is fish adobo. It uses the same process as chicken or pork adobo, but adds ginger.
- Adobong gulay is vegetable adobo, with a vegetable as the main star! The most popular vegetable for this variation is kangkong, or water spinach.
- Adobong sili is chili adobo. This adobo has an Ilocano flair that uses bagoóng isdâ (fermented anchovies, a byproduct of clear fish sauce) as a salting agent, plus fresh, mildly spicy green chilies!
Dishes that excite us
Afritada: A comforting chicken stew
Staci: A hearty, comforting chicken stew, afritada is surprisingly easy to make at home. This Filipino classic is built around a rich, tomato-based broth and is typically served with carrots and potatoes. Feel free to add your favorite vegetables to make your own! This stew is best enjoyed with a steaming plate of warm rice, which helps to soak up the savory flavors.
What's fascinating is the striking similarity between afritada and Vietnamese chicken ragout (ragu gà). This raises intriguing questions about the dish's origins, but one thing is certain: afritada is a simple, warming, and comforting stew that's definitely worth trying!
Dinuguan and puto: A bloody good time
Kat: Filipinos love to use the shock factor of dinuguan to rattle their Western friends, but by itself it is quite a delicious dish! Coming from the Filipino tradition of using every part of the pig, dinuguan is pork and offal that are braised in pork blood, vinegar, and spices (a comically long green chili is optional). Depending on the region, the final dish is a soupy, saucy wonder that is heaven when paired with putong bigas (fluffy white rice cake) or is reduced to a rich, sticky consistency that pairs wonderfully with steamed white rice.
This dish is a popular fixture at birthday parties or fiestas, as it is usually made from scratch and involves participation from the entire community!
Ginataang bilo bilo: Rice balls in coconut milk dessert
Staci: When it comes to Filipino desserts in the U.S., ube baked goods and halo halo often take center stage. However, we're excited to share a lesser-known treasure: ginataang bilo bilo! Given the popularity of boba drinks, it's surprising this dessert hasn't gained more traction.
Ginataang bilo bilo is a delightful, warm, soupy dessert featuring chewy rice flour dumplings boiled in coconut milk, reminiscent of tapioca pearls. The addition of fruits like saging na saba (sub with plantains in the U.S.!), sweet potato, and occasionally jackfruit adds natural sweetness and texture. This fun-to-eat dessert is a personal favorite, and we're eager to spread the word about this Filipino gem.
Minatamis na saging
Kat: It doesn't get simpler than saba bananas cooked in muscovado sugar! Saba bananas, whole or sliced, are slowly cooked in a sweet syrup until tender. Depending on the household, they can be served swimming in the sticky syrup or with the syrup and bananas reduced to an almost gummy, candy-like consistency. Some households add little sago pearls or coconut milk, pour it over ice cream, or serve over crushed ice and evaporated milk for a refreshing saba con yelo!
This was a childhood staple as saba trees grew all over our village where I grew up, so everyone had a steady supply. Other great ways to eat these bananas are grilled, bananacue (covered in coconut sugar, then deep-fried), turon (fritters), in stews, or on their own!
Our wildcard recommendation
Staci: In the Philippines, mealtimes are often a celebration of community and connection. One traditional way to experience this is through kamayan, a style of eating where you use your hands instead of utensils.
In a kamayan setting, food is arranged in the center of the table, often on banana leaves, and guests gather around to share in the feast. You'll typically use one hand to pick up food and the other to eat. This communal style of eating fosters a sense of togetherness and also encourages mindfulness: by dining without utensils, you'll not only experience the flavors of Filipino cuisine in a unique way, but also connect with others and the food in a more intimate way.
On special occasions, you might even find a whole lechon (roasted pig) as the centerpiece. So, put away your smartphone and get ready to dig in!
About APAH Month at Asia Society Texas
Beginning in 2021, Asia Society Texas has celebrated Asian Pacific American Heritage Month with the Houston community and beyond through a curated calendar of events for 31 ways to celebrate over the 31 days of May. Spotlighting the traditions, talents, and contributions of Asians and Asian Americans, the calendar highlights the month's key Asia Society programming, providing a platform to showcase local artists, performers, educators, and leaders who contribute to the vibrant, multicultural tapestry of Houston while also featuring staff recommendations for our favorite music, books, movies, and more by Asian and Asian American creatives.
At Asia Society Texas, APAH Month is an opportunity to celebrate and honor Asians and Asian Americans and to uplift their stories to a broader audience as part of our goal to inspire our larger community to better understand one another through culture, conversation, and connection. For information about sponsoring APAH Month and other projects like this one, please contact Saleena Jafry at [email protected] or 713.496.9939.
Presenting Sponsor of APAH Month at Asia Society Texas
Sponsors of APAH Month
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APAH Month 2025 Calendar
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Past APAH Month Calendars
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About Asia Society Texas
Asia Society Texas believes in the strength and beauty of diverse perspectives and people. As an educational institution, we advance cultural exchange by celebrating the vibrant diversity of Asia, inspiring empathy, and fostering a better understanding of our interconnected world. Spanning the fields of arts, business, culture, education, and policy, our programming is rooted in the educational and cultural development of our community — trusting in the power of art, dialogue, and ideas to combat bias and build a more inclusive society.
