The Philippines is a paradise composed of more than 7,000 islands. These islands are classified under three main island groups: Luzon, Visayas, and Mindanao. The island groups are home to cities and municipalities – each having their own culinary history and special signature dishes.
Similar to the country, Filipino Food has a rich history and countless influences. As early as the pre-Hispanic times, it has been documented that Filipino Foods were prepared by steaming, roasting, and boiling. The meat ingredients that they use that time are similar to the ones we use today: water buffalo meat, beef, chicken, pork, and seafood were the most common – not to mention exotic ingredients like snakes and monitor lizards (bayawak).
Foreign spices and cooking methods were introduced, come the colonization period, by both the colonizers and traders. Different new varieties of vegetables, herbs, and fruits were brought-in and domesticated. The introduction of new ingredients and cooking techniques paved the way for the development of Philippine Cuisine.