(Photo source: DOT)

In a nation where every region boasts its own distinct culinary heritage, the Philippines, through the Department of Tourism (DOT), is offering an unparalleled gastronomic adventure for adventurers seeking to immerse themselves in the rich tapestry of flavors that define the country's cultural identity. 

The DOT's initiative, called the “Philippine Eatsperience,” has transformed pockets of Rizal Park (Luneta) and Intramuros into vibrant food parks, where over 30 food joints showcase iconic dishes from various regions, promising to tantalize the senses and provide an authentic taste of Filipino hospitality.

The Philippine Eatsperience is a Filipino fiesta-themed food and lifestyle market found in Noli Me Tangere Garden in Rizal Park, and Baluarte Plano Luneta de Sta. Isabel, in Intramuros, Manila, selling various regional cuisines all year round.

From the succulent Cebu lechon to the fiery Bicol Express, these culinary outposts offer a tantalizing glimpse into the diversity of Filipino cuisine in time for the celebration of Filipino Food Month.

The experience is further enriched by weekly food demonstrations and activities, allowing visitors to not only savor the flavors but also gain insights into the cultural significance and preparation methods behind each dish.

Each regional delectable cuisine comes with a distinct story of culture and tradition that beckons travelers to embark on immersive culinary tours that take them on a journey through the country's culinary heartlands. Here are just some of the offerings:

Lechon (Roast Pig)

Lechon was believed to have been adapted from the Spanish colonizers during their regime in the Philippines. The word ‘leche’ means milk, referring to a suckling swine that will be roasted in an open fire. 

Although it acquired the Spanish name, it is believed that the Philippine lechon has pre-Hispanic origins as pigs are one of the native domesticated animals in the country. 

Other European countries might have roast pigs, but the combination of tender and crunchy pig skin and meat can only be experienced in the Philippines. 

The Lechon Festival or “Parada ng Lechon” is an annual event in the town of Balayan in the province of Batangas. The festival, which started way back in 1959, is celebrated every 24th of June in honor of St. John the Baptist. 

Chicken Inasal (Barbecue)

Chicken inasal is believed to have emerged in the city of Bacolod in 1946, by a man named Banoy Velez from Oton, Iloilo who started the Velez Inasal. However, the popularity of inasal can be traced back to Bacolod’s Caudra Street or Chicken Alley in the 1970s. 

At present, chicken inasal’s popularity has resulted in a handful of restaurants all over the country offering different approaches to Bacolod’s inasal.

Ilocos Empanada (Turnover)

Historically, the empanada was brought to Ilocos province by the Spaniards and Latin Americans during their occupation. 

The Spanish empanada is made out of a wheat flour crust, stuffed with fillings of meat, vegetables, sauce and cheese. And as time goes by, Ilocanos have slowly transformed it into a Filipino cuisine that is formed by a rice or galapong wrapper stuffed with shredded green papaya, egg, longganisa with garlic flavor. 

Bicol Express (Chili pepper stew)

Bicol Express’ origins can be traced back to three legends. Some natives say that it came from a story related to the Philippine National Railway (PNR), some link it to Indonesian origin, and some to an Ilocano dish. 

Bicol Express became an instant favorite in every Filipino home that loves spicy food as it consists of a lot - (when I say a lot, it means the portion of the chili is more than the portion of the meat) of chili peppers, coconut milk and tender pork. 

Street Food

Filipino street foods like kwek-kwek, dynamite, and kikiam are now a part of every Filipino’s life as they are widely available anywhere, anytime. 

Kwek-kwek is made of quail eggs coated in orange batter. While kikiam came from the Chinese word “que-kiam” meaning minced meat and vegetables. 

When the economic crisis hit the country in the 1970s, street foods became so popular due to their cheap price, they have since become a staple of culinary tourism in the country.

So if you’re coming to the Philippines, your experience would be incomplete without having to try these flavorful Filipino dishes. 

As part of DOT’s flagship project Philippine Experience Program (PEP), Eatsperience celebrates Filipino fiesta vibes, recognizing the significant role of food, gastronomy, and hospitality in shaping the country’s tourism landscape.

Experience this distinct culinary circuit while appreciating the view of historical sites from 7:00 a.m. to 10:00 p.m., Fridays to Sundays in Luneta Park, and 7:00 a.m. to 5:00 p.m. daily in Intramuros, Manila. 

You can also book a Hop-on-Hop-Off (HOHO) tour in the City of Manila to visit these fiesta markets with over 30 food junctions, cooking demonstrations, and tastings that await hungry travelers. 

The Philippine Eatsperience is in collaboration with the Intramuros Administration (IA) and the National Park Development Committee (NPDC) launched in time for the celebration of the Filipino Food Month 2024, or “Buwan ng Kalutong Filipino.” 

An annual celebration declaring April of each year as Filipino Food Month or Buwan ng Kalutong Filipino, aims to ensure the appreciation, preservation, and transmission of Filipino culinary traditions. (JVD/PIA-NCR)