Another beloved dish in the Philippines, the Menudo. Menudo is a favorites among many Filipinos especially during special occasions, like Birthdays, Weddings, Fiesta, and Anniversary, valued for its delicous, savory taste and the ability to feed a crowd because of it's added ingredients of cubed carrots and potatoes, making it the favorite among many gatherings and family meals
Its origins can be traced to Spanish colonial influence, specifically from the Spanish term menudencias, which refers to tiny small parts of flesh and organs which are considered scrap . During Spain’s colonization of the Philippines (16th–19th centuries), many culinary traditions and dishes were introduced, including stews that used offal and inexpensive cuts of meat. This influence is evident in both the dish’s name and its use of pork liver and other "menudencias".
While the name and some conceptual roots are shared with the Mexican dish menudo, the two are quite different. Mexican menudo is a tripe-based soup with a red chili broth, often considered a hangover cure. In contrast, Filipino menudo is a thick, hearty stew made primarily with pork, pork liver, potatoes, carrots, and bell peppers, all simmered in a tomato-based sauce. The Filipino version does not use tripe, hominy, or chili sauce, distinguishing it from its Mexican namesake. It is also milder and sweeter, emphasizing the harmonious balance of tomatoes, lemon(sometimes calamansi), and a medley of vegetables.
The connection between the two dishes is likely due to the broader Spanish colonial network, which included both Mexico and the Philippines. The Manila-Acapulco Galleon Trade (1565–1815) facilitated not only the exchange of goods but also culinary ideas between Mexico and the Philippines, further blending and adapting recipes across continents
It is clearly influenced by Spanish cuisine during the colonial period, however there is no direct evidence that the Filipinos cooked a dish closed to our Menudo as it is known today.
Over time, Filipino menudo evolved to incorporate local tastes and available ingredients. The dish typically features cubed pork and pork liver, potatoes, carrots, bell peppers, and sometimes garbanzo beans and raisins, all stewed in a rich tomato sauce. Soy sauce and fish sauce are often added for depth of flavor, reflecting local Filipino seasoning preferences
The dish Philippine Menudo, as it is known today, is a tomato-based stew with pork, liver, potatoes, carrots, and sometimes raisins or bell peppers—clearly influenced by Spanish cuisine during the colonial period (1565–1898). However, before Spanish colonization, there is no direct evidence that Filipinos cooked a dish exactly like menudo, but they did have their own versions of meat stews using native ingredients and cooking methods.
The Filipino Menudo is a beloved dish that often graces the table during big celebrations because of it's long history and tradition that is deeply tide to each and every Filipinos. Like the Adobo, we grew up eating this tomato-based stew that is packed with cubed tender pork, liver, potatoes, carrots, bell peppers, sweet peas and garbanzo beans, creating a colorful and satisfying meal that pairs strongly with steam rice.
I hope you find this short article informative.
