Pulutan

Pulutan refers to small dishes or snacks served with alcoholic beverages, especially beer, in the Philippines. These finger foods are eaten while drinking and are designed to whet appetite and complement alcohol. Pulutan can be hot, fried, grilled, or marinated and ranges from simple snacks to more substantial preparations. It is commonly found in bars, casual eateries, and private gatherings.

Common pulutan items include sisig, chicharon (pork cracklings), lechon kawali, fried squid or fish, tokwa’t baboy (tofu with pork), barbecue skewers, and various fried appetizers. Regional variations may incorporate local ingredients such as seafood, chili sauces, and vinegar-based dips.

The practice is embedded in Filipino drinking culture, with pulutan serving as flavor contrast and texture complement to beverages. In many establishments, pulutan platters are ordered to share, and home gatherings may feature a mix of home-cooked dishes and store-bought snacks.

The term is widely used across the Philippines, though dishes vary by region and availability. While traditionally associated with casual drinking contexts, pulutan has also appeared on restaurant menus as a type of Filipino bar food, reflecting local flavors and culinary techniques.