Adobo is, hands down, the most popular dish in the Philippines. The local favorites are Chicken Adobo and Pork Adobo, although Adobo can also be made using seafood, beef, or vegetables. Marinating the meat overnight in the vinegar marinade results in a rich flavor and smooth texture. Prepare the dish a day before and then reheat it the next day for a thicker sauce and a more robust flavor. Served with a large bowl of steamed rice, Adobo's soy sauce and vinegar combination can be addictive. Vinegar inhibits spoilage, so Adobo can be kept for a few days without refrigeration. (Avoid using an aluminum saucepan when cooking Adobo as the vinegar will react chemically with the aluminum and change the taste of the dish. Cast iron, enameled cast iron, or stainless-steel pans are better choices.)

Along with Kapampangan Paella, this version of paella is extremely popular and considered a typically Filipino dish despite its Spanish origins. This version is thought of as a rich person's paella since relatively expensive ingredients are used. This elegant and impressive meal is actually quite simple to make once you have prepared the ingredients. Many people love to serve this brightly colored paella at Christmas.

This variety of lumpia is the Filipino version of Chinese salad rolls. Unlike Lumpiang Shanghai, these rolls are not deep-fried. Instead, the filling rests on a lettuce leaf inside a spring roll wrapper. These spring rolls can make a substantial snack on their own but most Filipinos prefer to eat them with rice.