page_title: Filipino cuisine
section_title: History and influences
hierarchical_section_title: Filipino cuisine / History and influences
caption_attribution_description: == Summ&gt;
context_page_description: Filipino cuisine is composed of the cuisines of more than a hundred distinct ethno-linguistic groups found throughout the Philippine archipelago. However, a majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethno-linguistic groups. The style of food making and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
  Dishes range from the very simple, like a meal of fried salted fish and rice, to fish curry, chicken curry, complex paellas and cozidos of Iberian origin created for fiestas. Popular dishes include: lechón, longganisa, tapa, torta, adobo, dinuguan, kaldereta, mechado, pochero, afritada, kare-kare, pinakbet, crispy pata, hamonado, sinigang, pancit, and lumpia.
caption: Lumpia is a spring roll of Chinese origin commonly found in the Philippines.
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