Bistek

Bistek, sometimes spelled "bistec" originates from the Spanish term for "beef steak" which itself is an abbreviation of the English words. This delicious dish has made its way into many former Spanish colonies in the Americas, each adding its own distinct twist. For instance, in Cuba, you'll find bistec de palomilla, while Mexico offers bistec ranchero. Colombia serves up bistec a caballo, and in Peru, it's known as bistec a lo pobre.

In the Philippines, there's a popular version called bistek Tagalog. This Filipino favorite features sirloin beef strips marinated in a mixture of soy sauce, calamansi juice, garlic, and onions. The onions are often added raw to retain their crunch. Bistek Tagalog is a specialty from the Tagalog region and is sometimes referred to as bistec encebollado or bistec tagalo in Spanish-speaking areas. Another delicious variation in the Philippines is bistek na baboy, which uses pork chops or pork belly slices instead of beef.