Starting with what everyone first mentions on the topic of the country’s weirdest foods, Filipinos love balut. This street food is a hard-boiled, fertilized duck egg, hence containing a developing duck embryo. People are usually turned off by the visible formation of the duck head and beak (and sometimes feathers), but the egg is incubated for only as long as the bones remain soft enough to chew. Filipinos usually know when a balut vendor is in the area as they are known to loudly cry out “baluuuuuuut!” as they make their way down the streets.
Skewered animal innards
The Philippines is big on street food, and there’s an extensive variety of what the country’s streets have to offer curious palates. Many of these are often served on a stick. The more regular ones include kwek-kwek (deep-fried coated quail eggs), fish balls (fish don’t have balls, so it’s not that), and squid balls (again, not that kind of balls). But naturally, resourceful Filipinos have more bizarre delicacies up their sleeves. Some of the most-loved, grilled, skewered street food could be off-putting, at best, to anyone else. There’s the ever-famous isaw (chicken or pig intestines), balunbalunan (chicken gizzard), betamax (coagulated chicken or pig blood), helmet (chicken head), and adidas (chicken feet). And with even pig’s ears ending up on street food carts, you can be sure that no animal part goes to waste on this side of the globe.
This unusual Filipino dish is served on dining tables instead of off the streets. The name, with the root word “dugo” meaning blood, is enough to give a bit of an idea of what it is. Dinuguan is essentially a savory blood stew made with pig’s blood and pork offals. This dark-tinted stew is rich and extremely flavorful, enough to make adventurous eaters forget that they’re eating pig ears, intestines, and snout slowly simmered in its own blood.
Strange food pairings
It’s one thing to eat weird food, but it’s another to pair them up strangely too. Filipinos love playing with different flavors. And as a result, they’ve created matches made in heaven that might seem like pure absurdity to those who have yet to try them. One such pairing is the savory dinuguan with a sweet rice cake called puto. Another is champorado, a sweet chocolate rice porridge usually eaten for breakfast, with tuyo, a salted dried fish also popularly eaten for breakfast. And then there’s manggang hilaw (sour green mango) with bagoong (a strong-smelling fermented shrimp paste). These crazy combos are must-tries that will make eating one seem incomplete without the other.
A curious delicacy, especially famous on the island of Palawan, is a woodworm called tamilok. This woodworm is taken out of the trunk of mangroves and usually eaten raw along with vinegar, and sometimes chili. Its taste very closely resembles that of oysters, so aside from it technically being a type of “worm,” there isn’t much to worry about, really.
This dish should serve as a bit of a warning to travelers ordering pasta in the Philippines—there is such a thing as “Pinoy (Filipino) Spaghetti.” And the country’s take on spaghetti is much sweeter than anything you’ll ever find in an Italian restaurant. Sliced hot dogs is a vital ingredient in this dish, so don’t be surprised to find some of that mixed in. Some versions even contain banana ketchup. Oh, yes—banana ketchup is an actual thing in the Philippines too. Add that to this list of unusual eats.
Ice cream in burger buns
Street vendors sell local ice cream known as “sorbetes” from colorful wooden push carts. They push the cart, usually carrying two to three flavors, around town, ringing a bell to attract customers’ attention. While buyers can choose to have their ice cream scooped into wafer or sugar cones, they can also have it inside a burger bun. It’s really just a Filipino version of the ice cream sandwich. Standard sorbetes flavors include ube (purple yam), cheese, and avocado.
It would probably be a difficult feat to find a Filipino who doesn’t love sisig. Usually served hot, sizzling away on a cast iron plate, this perfect beer companion is made up of parts of a pig’s face (cheeks, snout, and ears). For a creamier consistency, some even throw in a bit of the pig’s brain too. As repulsive as this may sound to someone not used to this kind of eating, people should try this dish at least once. It’s a nationwide favorite for good reason.