Cover Learn more about the must-try Filipino dishes in each region in the Philippines (Photo: Unsplash / Airam Dato-On)
Learn more about the must-try Filipino dishes in each region in the Philippines (Photo: Unsplash / Airam Dato-On)
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Learn about the must-try Filipino dishes in these 13 Philippine provinces (and discover lesser-known delicacies to look out for, too)
Producing my fifth cookbook Also Filipino: 75 Regional Dishes I Never Had Growing Up was quite a revelatory experience as I went around the country and really sought out local fare to add to my culinary vocabulary. I have always believed that there’s more to Filipino cuisine than what Manila already has a whole lot of—sinigang, kaldereta, kare-kare, to name a few. And the immortalisation of my discoveries proves this.
But throughout my travels, I also realised that there were particular dishes that I just needed to have before I left the province. While there was a task at hand (and that was to explore the gastronomic depths of the region), I knew that my trips wouldn’t be complete without having a brimming bowl of batchoy at the wet market or annatto oil-slathered grilled chicken at Manokan Country. These are what the provinces have become quite known for and not to have sampled at least one would be a missed opportunity.
Here, I share a short list of popular dishes in some of the food destinations in the Philippines. Plus, for those who have time, extra tummy space and an open mind, less familiar ones to add to your personal culinary discoveries.
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Batanes
Popular: Luñis
It's what the locals claim to be the Ivatan adobo; also a manner in which they preserve food as pork is simply cooked in rock salt then stored in jars covered in lard.
Lesser known: Uved
Made out to be like meatballs, these are typically made of finely grated banana corm, ground meat and minced fish.
Related: Batanes: A haven for living simply, savouring nature’s splendour
Ilocos
Above Photo: Lauren Golangco
Photo: Lauren Golangco
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Popular: Empanada
Marked with its striking orange hue, this fried pocket pastry is stuffed with shredded green papaya, longganisa and egg.
Lesser known: Poqui-poqui
Akin to tortang talong in taste but not in presentation, this is an Ilocano vegetable dish composed of chargrilled eggplant (skin removed), tomatoes, and eggs.
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Isabela
Popular: Pancit Cabagan
Originating from a municipality in Isabela, this noodle dish is made with miki or egg noodles, topped with pork belly, stewed pig liver, and boiled quail eggs.
Lesser known: Moriecos
From the outside, this kakanin made of ground glutinous rice looks like a smooth, tubular suman. Inside, it hides rich and sweet latik.
Related: Kakanin quiz: How well do you know these 11 Filipino rice cakes?
Pampanga
Above Photo: Katherine Frey / The Washington Post via Getty Images
Photo: Katherine Frey / The Washington Post via Getty Images
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Popular: Sisig
This Kapampangan speciality consists of grilled pork ears, face (maskara) and chicken liver. The traditional variety has no mayonnaise and egg.
Lesser known: Morcon
It’s similar to embutido, but the Kapampangan version has a different set of ingredients that includes chorizo de bilbao, eggs, grated cheese, and toasted garlic.
See also: The best sisig in the Philippines according to top chefs
Bulacan
Popular: Empanada de kaliskis
It’s a turnover that has a golden shell made to look like fish scales, hence the name. It was once called Empanada de Malolos due to its geographic origins.
Lesser known: Serkele
At first glance, it will remind you of something the Filipino restaurants in Manila keep in their regular menus—the dinuguan. The difference is this iteration uses beef innards.
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Cavite
Popular: Pancit Pusit or Pancit de Choca
It’s vermicelli noodles tossed in squid ink, consequently having a black tint, topped with squid, chicharron and slices of kamias.
Lesser known: Bibingkoy
These glutinous rice dumplings with toasted tops and a stuffing of sweetened mung beans usually comes with a coconut milk sauce.
See also: The Culinary Capitals of the Philippines: Food writer Ige Ramos’s guide to Cavite
Batangas
Popular: Lomi
Very similar to the Chinese lor mee, the Batangas lomi has thick egg noodles submerged in a thick and viscous soup base studded with a bunch of toppings.
Lesser known: Sinaing na Tulingan
This regional specialty has bullet tuna seasoned with bilimbi or kamias and cooked low and slow in claypots until tender.
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Quezon
Popular: Pancit Habhab
Typically served on a banana leaf and eaten without utensils, this dish combines miki Lucban, and an ensemble of ingredients that includes pork belly and liver.
Lesser known: Hardinera
It’s Quezon's version of steamed meatloaf made with diced or ground pork, sliced hard-boiled eggs, pineapples, carrots, and raisins, among others.
Related: 6 decadent Filipino ingredients you should know: Asin tibuok, taba ng talangka, and more
Samar
Popular: Tamalos
Wrapped in banana leaves, this tamales comes with a rich peanut sauce called pipi-an, infused with atsuete for both flavor and color.
Lesser known: Sagmani
Made with a variety of taro called talyan, this sweet kakanin incorporates two forms of coconuts—the grated meat and the cream.
Camarines Sur
Popular: Bicol Express
A coconut milk-based stew that has pork, balaw (shrimp paste) and red chili. The dish name is based on the PNR train route from Manila to Legazpi.
Lesser known: Kinalas
It’s a noodle dish invented on the streets of Naga. It has noodles, scraped meat from pork or beef's head and other parts, and a brown gravy that seasons and thickens the broth.
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Negros
Popular: Chicken inasal
A term that literally translates to char-grilled meat, inasal is chicken barbecue, but what makes it different from the rest is its marinade and basting sauce.
Lesser known: Kansi
A comforting soup made hearty by beef shanks, bone marrow and jackfruit. It is typically soured by batwan.
Read more: Stephen’s at Balay Puti: A must-visit dining destination in Silay, Negros
Iloilo
Popular: Batchoy
An egg noodle soup made savoury by the addition of pig meat and innards. It is further made rich by toppings like chicharon, egg and spring onions. It originates from the La Paz district.
Lesser known: Tinuom
A pouch of banana leaves hides native chicken seasoned with onions, tomatoes and lemongrass. It is served with a that broth accumulates upon steaming or boiling.
See also: Why is Filipino cuisine one of the richest food cultures in the world?
Cebu
Popular: Lechon
There are many versions of lechon but Cebu’s is definitely one of the more renowned ones. A typical roast pig stuffing is bay leaves, garlic, black peppercorn, and lemongrass.
Lesser known: Tuslob buwa
It means to “dip in bubbles,” referencing the manner in which to enjoy the pusô (cooked rice wrapped around coconut or pandan leaves). It is suggested that you dunk it in a rich pork brain gravy.
