11 Filipino Comfort Food Recipes That Deserves a Spot in Your Dinner Rotation

Wake up your senses with bold, savory, sweet, pungent, and assertively sour flavors that are anything but boring.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Published January 23, 2026
A bowl of sotanghon soup with vegetables quail eggs and mushrooms served alongside a plate of quail eggs

Serious Eats / Lorena Masso

Filipino comfort food is popping up everywhere, from food trucks and neighborhood takeout spots to sit-down restaurants—some of which have even garnered national acclaim—and I couldn’t be more thrilled. I’m a relative late bloomer who, until about 10 years ago, had only tried a few Filipino dishes, like lumpia, pancit, and chicken adobo. Thanks to my Filipino friends Rina and Rosie, I now actively seek out dishes with the bold, complex flavors that define Filipino cuisine. That’s why these Filipino comfort food recipes couldn’t come at a better time—especially when it’s cold outside and all I want is a warm, deeply flavorful soup or stew to wake up my taste buds. Many of these dishes are ideal for making ahead and enjoying over multiple meals, making dinnertime easier and far more satisfying.

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  • Chicken Adobo (Filipino-Style Braised Chicken)

    20191023-chicken-adobo-vicky-wasik-21
    Vicky Wasik

    Perfecting the balance of deep savoriness and bright acidity in this universally beloved braised chicken dish is a source of pride in many Filipino households. While it’s tempting to serve freshly made chicken adobo alongside a heap of fragrant garlic rice, letting it rest overnight in the fridge and reheating it the next day mellows the sharpness of the vinegar and allows the other flavors to come forward.

  • Kare-Kare (Filipino Curry)

    Bowl of kare kare set next to ramekin of shrimp paste and serving bowl of white rice

    Rezel Kealoha

    Slow-cooked, fall-off-the-bone tender oxtail and roasted vegetables are enveloped in a luxurious peanut butter–based curry, creating a one-pot comfort dish that reflects the multicultural history of Filipino cuisine, with influences from India, Malaysia, and Mexico. It’s so good, it deserves its dual moniker.

  • Kaldereta

    20110114-goatstewcebu-primary_2.jpg
    Photograph: Peanut Butter & Co.

    Traditionally served on birthdays, at weddings, and during town feast days, kaldereta is a richer, peanutty twist on Filipino curry, made with goat, tomatoes, peppers, and a touch of cheese for added creaminess.

  • Bulalo (Bone Marrow Soup)

    Bulalo served in a bowl

    Rezel Kealoha

    No doubt, the allure of this meaty soup lies in sucking the marrow from the bones, which are roasted separately to keep the marrow intact. It’s simply seasoned with fish sauce and served with chunks of beef shank, cabbage, potatoes, and corn in a flavorful broth made from simmered vegetable trimmings.

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  • Beef Nilaga (Filipino Beef Soup)

    Bowl of Nilagang Beef on a wooden plate, on top of green tablecloth. 2 glasses of water, bowl of soup and napkin on the side.

    Serious Eats / Lorena Masso

    Although nilagang baka is traditionally a one-pot affair, we take a somewhat unconventional approach here by cooking the components separately and assembling the beef nilaga in the bowl, so each bite delivers perfectly cooked ingredients. Using a pressure cooker shaves hours off the simmering time for both the unctuous, velvety broth and the melt-in-your-mouth meat and tendons. Roasting the corn and potatoes deepens their flavor and helps them retain their texture.

  • Binakol na Manok (Filipino Chicken and Coconut Soup)

    Chicken binakol.

    Serious Eats / Rezel Kealoha

    This brothy, aromatic soup is a year-round favorite but feels especially inviting when it’s cold outside. Browned chicken deepens the flavor, while coconut water lends subtle sweetness and lemongrass adds a floral note. Fish sauce brings savoriness, and moringa leaves contribute a mild bitterness.

  • Pancit Bihon (Filipino Rice Noodles)

    pancit bihon

    Rezel Kealoha

    If you’ve ever had pancit at a Filipino family gathering or party, chances are it was this variation—made with rice vermicelli, shredded chicken, and stir-fried vegetables, all tossed in a deeply savory mix of soy sauce, fish sauce, and oyster sauce. Its simple ingredients are what make this noodle dish so approachable, popular, and perfect for any occasion.

  • Chicken Sotanghon (Filipino Chicken Soup with Glass Noodles)

    A bowl of sotanghon soup with vegetables quail eggs and mushrooms served alongside a plate of quail eggs

    Serious Eats / Lorena Masso

    One sip of this intensely rich, golden, fragrant, garlicky soup swimming with slivers of chicken, mushrooms, and cabbage will convince you it’s worth the little extra effort to tease every last bit of flavor out of the ingredients, from roasting the chicken bones and simmering the vegetable trimmings to sauteeing the aromatics in rendered chicken fat. It’s all in the service of creating a soup that is worthy of celebration.

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  • Bicol Express (Filipino Stew With Pork, Coconut, and Chiles)

    Bikol Express in light green bowl next to a bowl of rice

    Serious Eats / Rezel Kealoha

    This meaty pork stew brings the heat with a generous dose of Thai chiles (10, to be exact), tempered by rich coconut milk and coconut cream. Feel free to swap in milder jalapeños if you prefer a less fiery version. Either way, have plenty of cold beer and steamed white rice ready!

  • Sizzling Sisig (Filipino Crispy Pork with Eggs)

    sizzling sisig

    Rezel Kealoha

    Both a popular drinking snack and hangover cure, this iconic street food has everything I love—whether I’m drinking or not. Here, mayonnaise adds creaminess to the crispy pork bits and chicken liver, while a punchy dressing delivers a spicy, acidic kick. For a touch of authenticity, serve it sizzling straight from a cast-iron pan.

  • Sinigang na Baboy (Filipino Pork in Sour Tamarind Soup)

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    Vicky Wasik

    The interplay of tart and savory flavors is central to Filipino cuisine. Here, the sour component comes from tamarind and calamansi juice, balanced by the deep umami of fish sauce. Roasted tomatoes and peppers add depth, while tamarind concentrate and frozen calamansi juice are readily available at many Asian markets.

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