Pinoy Dining Tradition ‘Salo-Salo’ Goes International


Pretty soon, the whole world will know just how good Filipino food can be. Of course, coming from a proud Pinoy, this statement is biased, but we encourage everyone to try and appreciate the country’s local dishes. These are dishes that can be found in every home across the island nation especially during grand salo-salo. We’re talking about things like sisig, lechon, and adobo.

Staple Foods in Pinoy Salo-Salo Known Worldwide

But it looks like the whole world is curious about Filipino culture, so maybe it’s not just Filipinos who want the unique flavors that adobo and bulalo have. And there are some who want to get their hands on more traditional Filipino foods than what they are just usually told about on travel shows. Because besides the widely popular ones like adobo, some are curious about how the dish dinengdeng tastes like.

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Dinengdeng is a local Ilocano dish that is slightly similar to another famous veggie-filled specialty called pinakbet, although dinengdeng has fewer vegetables and uses more bagoong monamon.

Dinegdeng is always present in every Pinoy salo-salo, grand or not. Aside from the fact that it is very healthy, this delicious dish is easy to make. If you want to make one yourself, here’s a simple recipe to guide you.

Adobo, the classic dish

When talking about mouthwatering Pinoy food, adobo is always part of the list. A Filipino salo-salo is simply not complete without it. This food has gained popularity among tourists because of its taste. While the adobong manok and adobong baboy are what are usually served on the table, adobo does not only involve meat. There are adobo recipes that use seafood as its main ingredient, one good example is the adobong pusit.

Adobong Manok

With these delicious dishes, it seems like Philippine cuisine is continuously gaining worldwide attention.

National Geographic show The Plate said that there are many Filipino restaurants in the USA that are trying to show American consumers that there is more to Asian food than Chinese, Japanese, or Thai.

On National Geographic, Ilongga Chef Yana Gilbuena’s SALO Project was done to show how more Americans are willing to try Filipino food. SALO, which is taken from the Filipino term salo-salo, is holding dinners and inviting different guests to try the food. The project hopes to raise awareness of Filipino cuisine. They use local ingredients that can only be found in the Philippines. Chef Gilbuena is hosting weekly dinners with her food tour ending in Hawaii.

Adobong Tagalog

Chef Gilbuena is just one of many who are part of the Filipino Food movement in the United States. You can bet that more and more people will be in love with adobo and other classic dishes of this island nation.

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