Leverpostej, Copenhagen

April 6, 2015

What: Pork liver pate, or leverpostej (“lew-er-pos-dah”), made with liver, lard, and onions, is everywhere in Copenhagen, in groceries and on just about every smørrebrød (open-faced sandwich) menu in the city. Said to have been introduced by a Frenchman in the mid-1800s,… Store Kongensgade 70 Copenhagen, Denmark

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Frikadeller, Copenhagen

April 6, 2015

What: Move over, Sweden: Denmark’s got tasty meatballs too. Yet another important pork dish, frikadeller (“freek-a-del-er”) are the ever-popular Danish meatballs, typically served with things like boiled potatoes, brown gravy, red cabbage, beets, and pickles, depending on the… Hauser Plads 16 Copenhagen, Denmark

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Dinuguan, Manila

December 21, 2014

What: Try not to be too turned off by the name: Dinuguan (“dee-noo-goo-ahn”), which roughly translates as bloodied (dugo = blood), is what Filipinos call this rich, savory stew made with pig’s blood, pork meat and intestines, onions, vinegar, and… SM Aura Premier, McKinley Parkway, Manila, the Philippines

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Adobo, Manila

December 17, 2014

What: Adobo (“ah-doh-boh”) is the unofficial national dish of the Philippines, and an absolute Manila must. Hundreds of variations abound, but the basic idea remains constant: Pork and/or chicken is slowly stewed in vinegar and soy sauce, peppercorns, garlic, and laurel (a.k.a. bay)… Greenbelt Dr, Makati City, Manila

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Leche flan, Manila

December 8, 2014

What: A very sweet steam-cooked milk and egg custard with a runny caramel sauce, leche flan (“leh-cheh flan”) is a dense, rich, and very popular dessert found (in one shape or another) on most restaurant menus. Its main ingredients are canned milk (both evaporated… Glorietta, Ayala Avenue, Makati City, Manila

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Bistek tagalog, Manila

December 8, 2014

What: Bistek tagalog (“bis-tek tah-gah-log”), a.k.a. beefsteak tagalog, consists of thin slices of beef cooked in soy sauce, kalamansi, garlic, and onions. Steak worshippers might consider slicing good cuts of steak sacrilegious, but anyone who’s been here—or to any other… Harbour Square, Pasay, Metro Manila

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Suman, Manila

November 21, 2014

What: Suman (“soo-man”), or suman malagkit (“mah-lag-kit,” meaning sticky), is the Manila rice-cake cousin of Cebu’s budbud pilit (see entry) and the most basic of kakanin (roughly translating to “things to eat or nibble”) that use rice or root crops as a… 1790 M. Adriatico Street Remedios Circle, Malate, Manila

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Pritong isda, Manila

November 14, 2014

What: Fried fish, pritong isda (“pree-tong ees-da”), is a staple that harks back to Manila’s early fishing roots. The name comes from frito (or prito in Tagalog, which has no letter F), the Spanish word for “fried.” While we don’t know what people called their… Corte de las Palmas, Alabang Town Center, Muntinlupa City, Metro […]

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Kwek-kwek, Manila

November 12, 2014

A popular Filipino street food, kwek-kwek are hard-boiled quail eggs dipped in a bright orange batter, then deep-fried. The batter is usually composed of flour, baking powder, some salt, and food coloring, allegedly once used to coat eggs that failed to sell the day before. (The day-old bit is… EDSA, Ayala Avenue, Makati City, Metro […]

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Fried shrimp, Charleston

November 6, 2014

What: It’s true Charleston doesn’t own the trademark on fried shrimp, but it is something special here. First, you’re mostly getting local shrimp—this is shrimping land, after all, and there are two seasons, May through August (for small brown shrimp) and September through… 42 Morris St., Charleston, SC

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