When you think of Filipino cuisine, dishes like adobo or lumpia might come to mind.
But if you want the raw, unfiltered, everyday flavor of the Philippines, you’ll find it on the streets.
Street food is where the culture lives — smoky grills on the sidewalk, giant steamers full of taho, sweet corn cooked in metal pots, vendors shouting their signature chants, and skewers arranged like colorful little flags.
Whether you’re exploring Manila, walking provincial markets, or hopping from one beach town to another, Filipino street food is a must-experience.
Below is an expanded guide to the classics, with more detailed flavor descriptions and tips on how to eat them properly like a local.
MUST-TRY Filipino Street Foods
1. Balut
A famous Filipino delicacy, balut is a fertilized duck egg enjoyed warm with a sprinkle of salt or vinegar. It’s deeply rooted in local tradition and often seen as a “must-try” for adventurous eaters.
2. Taho
A morning classic made of warm soft tofu, brown sugar syrup, and chewy sago pearls. It’s sold by roaming vendors and loved for its comforting sweetness.
3. Mais (Boiled Corn)
Simple, buttery boiled sweet corn served on the cob. Vendors sometimes add chili or lime for a flavorful twist.
4. Binatog
A nostalgic Filipino snack of boiled white corn mixed with grated coconut. Vendors usually let you choose between salt or sugar for the finishing touch.
5. Fresh Buko Juice
Served straight from a young coconut, this refreshing drink is naturally sweet and hydrating. It’s the perfect companion for hot days and long walks.
6. Pansit Habhab
A Quezon specialty eaten straight from a banana leaf without utensils. The noodles are lightly seasoned and often finished with vinegar for extra flavor.
7. Dried Squid
A smoky, chewy street snack often grilled until crispy. It has a bold umami flavor that pairs well with vinegar dips.
8. Hotdogs (Street Style)
Bright red Filipino hotdogs skewered and fried or grilled. Popular at fairs and street stalls, they’re usually paired with banana ketchup.
Grille Street Food – “TUSOK-TUSOK”
9. Isaw (Grilled Intestines)
A street food icon made from marinated chicken or pork intestines grilled over charcoal. It’s known for its smoky flavor and best enjoyed with spiced vinegar.
10. Betamax
Named after old videotapes, Betamax is grilled cubes of coagulated blood. It’s tender inside with a lightly charred exterior.
11. Pork BBQ
Sweet and smoky skewered pork marinated in a Filipino-style glaze. It’s a favorite at parties, street corners, and night markets.
12. Walkman / Tenga (Pig Ears)
Grilled pig ears with a crunchy-chewy texture. Often dipped in vinegar, it’s a popular pulutan-style street snack.
13. Helmet (Chicken Head)
A whole chicken head grilled until crispy on the outside and tender inside. Not for the faint-hearted but well-loved by seasoned street food fans.
14. Adidas (Chicken Feet)
Marinated and grilled chicken feet enjoyed for their rich, savory flavor. Each bite offers a mix of tender skin and cartilage.
15. Seafoods on a Stick
Shrimp, fish, or squid skewered and grilled over open flames. They’re brushed with savory marinades and often served with calamansi or soy sauce.
Fried Street Food
16. Fish Balls
Soft, chewy fish patties shaped into small golden balls, fried and served on skewers. They’re a Filipino street classic best enjoyed with sweet, spicy, or mixed dipping sauce straight from the cart.
17. Squidballs
A slightly firmer and more savory version of fish balls, made with ground squid. These are a favorite in street corners and school areas and are always served freshly fried.
18. Kikiam
A Chinese-inspired street snack made from seasoned ground meat wrapped in bean curd sheets, then deep-fried. It’s flavorful, inexpensive, and commonly sold beside fishballs and squidballs.
Kwek-Kwek
Bright orange, battered quail eggs deep-fried until crisp. They’re fun, affordable, and iconic — best paired with spicy vinegar or sweet gravy-style sauce.
19. Tokneneng
Similar to kwek-kwek but made with larger chicken or duck eggs for a heartier bite. The thick orange batter gives it a crunchy exterior and makes it especially filling.
20. Isaw (Grilled Intestines)
A smoky Filipino favorite made from marinated chicken or pork intestines grilled over charcoal. It’s bold, flavorful, and always paired with spiced vinegar.
21. Betamax
Grilled cubes of coagulated blood named after the old videotape shape. Soft inside with a lightly charred exterior, it’s one of the most adventurous tusok-tusok staples.
22. Pork BBQ
Sweet, smoky pork skewers glazed with a Filipino-style marinade. Juicy and aromatic, it’s a crowd favorite in any street corner or night market.
23. Walkman / Tenga (Pig Ears)
Grilled pig ears with a chewy, crunchy texture. Often dipped in vinegar, it’s a popular bar chow-style street snack.
24. Helmet (Chicken Head)
A whole chicken head marinated and grilled until crispy outside and tender inside. Not for the faint-hearted, but loved by many seasoned street food fans.
25. Adidas (Grilled Chicken Feet)
Chicken feet marinated in garlic, vinegar, and spices before being grilled over open flames. Its rich flavor and gelatinous texture make it uniquely Filipino.
26. Seafoods on a Stick
Skewered shrimp, squid, or fish grilled with soy-based marinades. These seafood skewers are flavorful, smoky, and a staple in coastal towns.
Traditional Treats
27. Rice Cakes (Various Kakanin)
Filipino rice cakes come in countless forms — steamed, baked, sticky, or chewy. They’re beloved snacks tied to festivals, merienda, and family traditions.
28. Cascaron / Bitsu-Bitsu
Crispy-on-the-outside glutinous rice doughnuts rolled in sugar and sometimes sesame seeds. They’re sweet, filling, and perfect with coffee.
29. Palitaw
A soft, chewy rice cake made from glutinous rice dough, boiled until it “floats” (which is where it gets its name — litaw means “to surface”). It’s coated with grated coconut, sugar, and toasted sesame seeds for a simple yet irresistible flavor.
30. Espasol
A soft, chewy rice cake made from toasted rice flour and sweetened coconut, then rolled in more flour to keep it from sticking. A Laguna specialty, it has a comforting, milky flavor that feels nostalgic to many Filipinos.
31. Bibingka
A traditional coconut-rice cake baked in clay pots lined with banana leaves. Its soft, slightly smoky flavor and buttery top make it a popular Christmas merienda.
32. Kutsinta
A steamed brown rice cake with a bouncy, jelly-like texture. Often topped with grated coconut, it’s mildly sweet and commonly sold in local markets.
33. Suman
A sticky rice treat wrapped in banana or palm leaves, steamed until tender. Its simple flavor pairs beautifully with sugar, latik, or ripe mango.
34. Puto Bumbong
A purple, steamed rice delicacy traditionally served during Christmas season. It’s topped with butter, sugar, and coconut — a festive Filipino favorite.
35. Ube Halaya
A creamy purple yam dessert that’s rich, smooth, and mildly sweet. It’s often sold in tubs or as a topping for halo-halo and bibingka.
Sweet & Ice-Cold Street Foods
36. Banana Cue
Deep-fried saba bananas coated in caramelized sugar and served on skewers. Crunchy outside and soft inside, it’s one of the most beloved Filipino street snacks.
37. Kamote Cue
Sweet potatoes sliced, fried, and coated in caramelized sugar. It’s hearty, filling, and perfect for an afternoon merienda.
38. Turon (Banana Lumpia)
Crispy spring rolls filled with bananas and brown sugar, sometimes with jackfruit. The caramelized coating gives it its signature golden crunch.
39. Sorbetes (Dirty Ice Cream)
Traditional Filipino street ice cream sold in colorful carts and available in local flavors like ube, queso, and mango. It’s creamy, nostalgic, and best served in wafer cones or bread buns.
40. Halo-Halo
A classic Filipino shaved-ice dessert layered with fruits, beans, jelly, leche flan, and milk. Refreshing and indulgent, it’s a go-to treat on hot days.
41. Iskrambol (Ice Scramble)
A bright, colorful crushed-ice drink flavored with milk powder and syrup, then topped with marshmallows or sprinkles. It’s fun, sweet, and popular among kids.
42. Mais Con Yelo
A refreshing mix of sweet corn, crushed ice, milk, and sometimes ice cream. Light, creamy, and perfect for cooling down in the summer.
43. Sweet Cheese Corn
A street-style cup of corn mixed with melted cheese, butter, milk, or sugar. It’s warm, savory-sweet, and surprisingly addictive.
44. Minatamis na Saging with Sago
Caramelized bananas simmered in sweet syrup with soft sago pearls. A comforting Filipino dessert often sold in simple plastic cups.
International-Inspired Street Foods
45. Corndog
A hotdog coated in batter and deep-fried to a crisp golden brown. Filipino versions often come with cheese filling or flavored coatings.
46. Takoyaki
Japanese-style octopus balls adapted by Filipino street vendors, typically filled with veggies and drizzled with mayo and sweet-savory sauce. Affordable, flavorful, and widely popular in markets and food stalls.
More Fried & Savory
47. Calamares
Squid rings coated in batter and fried until crunchy, served with garlic mayo or vinegar. A crowd favorite for its light crisp and tender bite.
48. Seafoods in a Stick
Skewered shrimp, squid, or fish grilled or fried, depending on the vendor. It’s a simple treat that highlights fresh coastal flavors.
49. Fries (Street Style)
Potato fries served with cheese powder, barbecue flavoring, or garlic seasoning. A universal snack with a Filipino twist.
50. Fried One-Day-Old Chick
A deep-fried baby chick seasoned and served hot — considered an adventurous delicacy. Crunchy, bold, and popular among curious foodies.
51. Mangoes With Alamang
Sliced green mangoes paired with shrimp paste (alamang) for a sweet-salty-sour punch. A Filipino classic known for its intense flavor contrast.
52. Donut (Street Style)
Small, deep-fried doughnuts rolled in sugar. Cheap, sweet, and perfect for quick merienda cravings.
