Goat has long been part of Filipino food culture, but it’s often overlooked compared to pork, chicken, and beef.
In this episode, our creators prepare six regional goat dishes from across the Philippines, each inspired by recipes shared by local cooks. From Pampanga’s Adobong Kambing to and the iconic Ilocano Papaitan, every dish reflects the ingredients, traditions, and communities that shaped it.
Along the way, we explore how different regions approach goat, why preparation matters, and how one ingredient can tell many different stories.
