Describing Filipino food is similar to discussing the film Inception—because of the varying layers that comprise it. When you think you have finally figured out the overall character of Filipino cuisine, venturing into another province will once again introduce you to another strata of taste, texture, and smell—essential food traits that exist distinctly in each region of the Philippines.
To give you an idea of the incredible diversity of Filipino cuisine, here are some appetizing provincial gastronomies being prepared and served all over the country—to which I, and these foodie friends whom I asked for recommendations, wholeheartedly offer a must-try endorsement.
12 Must-Try Flavorful Regional Dishes in the Philippines
1. Tiniim na Manok (General Tinio, Nueva Ecija)
Bathed in a mysterious sauce at first glance, Tiniim na Manok can be prepared in different ways, but this version from Nueva Ecija is served with a thick peanut-flavored paste and a whole chicken slowly simmered and marinated with pineapple juice. Shallots, ginger, pepper, garlic, salt, and other aromatic spices are then added to create a wonderful fusion of opulent tastes.
2. Curacha in Alavar Sauce (Zamboanga City)
While I have feasted on curacha—a spanner crab—before in other places such as Calayan Island, Zamboanga’s version of this sumptuous seafood is elevated with the addition of the city’s famed Alavar sauce, composed of a secret generational recipe served at the iconic Alavar Restaurant. Simmered in rich coconut milk and minced with garlic and ginger, the curacha is served dripping in savory Alavar sauce. Eating it with your bare hands makes for an unforgettable dining experience.
3. Pancit Batil-Patong (Tuguegarao, Cagayan)
Swarming with colorful ingredients, Pancit Batil-Patong delivers a knockout blend of savory flavors guaranteed to fill and satisfy your appetite to the brim. Composed of fresh miki noodles, it is highlighted by minced carabao meat toppings and fresh vegetables. Because ‘Batil-patong’ translates to ‘beating the egg’ in the local dialect, a fresh egg and crushed chicharon are added right on top of the already loaded pancit. It sounds like a frenzied combination on a plate, but once you taste it, you will definitely thank the food gods.
4. Betute (Pampanga)
As a traveler who has successfully ticked off all 81 Philippine provinces, Mervin Marasigan isn’t new to trying out the vast assortment of Pinoy cuisines. He fondly remembers a Kapampangan specialty called Betute that brims with an exotic flavor profile.
“Betute are deep-fried farm frogs stuffed with minced pork, garlic, and special spices. It tastes like chicken, smells clean, and the stuffing is quite flavorful. This is definitely a must-try when dining in Pampanga. You really have to try it,”
— he shares.
5. Tago-Angkan (Bantayan Island, Cebu)
Always with an eye for new sumptuous local food finds, Christoeffer John Estrada discovered an interesting barbecue with a twist on the island of Bantayan in Cebu.
“Tago-Angkan is the womb of a chicken, grilled just like a barbecue. The internal organs are skewered on a barbecue stick and smeared with a savory sauce. One can also taste the eggs forming inside the wider part of the womb or uterus. It tastes like egg, while the uterine walls feel like isaw [small intestines]. It is comparable to chorizo with an egg filling.”
6. Pigar-Pigar (Alaminos, Pangasinan)
When not busy mapping the Philippines, Maptivist Ervin Malicdem searches the many provinces of the country for interesting local flavors. In the Province of Pangasinan, he experienced how Pigar-pigar satisfied his taste buds.
“It is like beef jerky but made up of both meat and liver, then stir-fried and mixed with vegetables, primarily cabbage and onions. Pigar-pigar’s meat can either be from a cow or a carabao. Originally from Alaminos, Pangasinan, it is now cooked and served all over the province.”
7. Sinantol (Quezon Province)
Another travel blogger, Christine Rogador, recommends an interesting and creamy dish from Quezon Province:
“Sinantol is a delicacy from Quezon province. It is made of minced santol meat (wild mangosteen) and seafood cooked in coconut milk. In some areas, people use pork or fish as a replacement for crabs and shrimp. The dish has the right combination of sour, salty, spicy, and creamy flavors, which makes it uniquely appetizing. It is usually paired with fried fish or ginangang isda, which Quezonians call paksiw.”
8. Pastil (Maguindanao)
Self-described ‘desultory traveler’ Lai Ariel Samangka highly suggests this iconic Mindanaoan food:
“Pastil is the most popular Maguindanaon delicacy in Esperanza, Sultan Kudarat. It is made of cooked rice, crowned with sautéed shredded meat of chicken, beef, or fish, and perfectly wrapped with a heated banana leaf.”
This writer fondly remembers one of the cheapest and most satisfying breakfasts he ever had after devouring two orders of Pastil at ten pesos each one morning in Cotabato City a few years ago.
9. Minaluto (Angono, Rizal)
Wordsmith Celine Reyes’ tongue circles in delight as she recollects a time when a platter of Minaluto was served at their dining table in Angono, Rizal:
“In the lakeside town of Angono, the Philippines’ Art Capital, the culture of creativity extends right up to the local gastronomy. Minaluto, a local take on the Spanish paella, is a flavorful blend of rice and popular Filipino viands. Along with a variety of seafood and meat, the dish puts a strong highlight on Angono’s prized kanduli—a fish with a tasty and versatile meat caught right in Laguna Lake. It’s definitely a hearty must-try dish!”
10. Sinanglao (Ilocos Region)
Lawyer-slash-food-blogger Stacy Liong raves about the comforting dishes of Sinanglao and Insarabasab, which are found primarily across the Ilocos region:
“Sinanglao is a hot soup dish packed with beef innards such as tripe, pancreas, kidney, bile, intestines, lungs, heart, and blood cubes. It is usually mixed with kamias, onion, garlic, ginger, siling labuyo, and fish sauce. It is predominantly sour because of the kamias, with a slight bitter flavor coming from the beef bile. It is said to originate from the town of Vigan, Ilocos Sur, and you can find them readily served at the food stalls near the Vigan City Post Office.”
11. Adobong Dilaw (Taal, Batangas)
Adobo is typically rich brown in color because soy sauce is used as its primary base. But in the historic town of Taal in Batangas, locals take pride in their own distinct version called adobong dilaw, named for its golden yellow color derived from the heavy use of fresh turmeric. It may visually resemble curry, but it is, in fact, an entirely different, savory version of adobo.
12. Calamay (Bohol)
Rappler writer and travel blogger Claire Madarang recommends a beloved island sweet surprise:
“Bohol’s calamay is a delicious delicacy that deserves immense appreciation. Like many traditional dishes, each province or town has its own version of it. In the town of Jagna in Bohol, calamay is made out of glutinous rice, coconut milk, and brown sugar. Peanuts are sometimes added in certain regional variations of this delicacy. It takes several hours of laborious, continuous stirring for it to finally transform into the sweet and sticky Jagna calamay.”
These are just a few of the many mouthwatering regional dishes found all over the Philippines. We hope this primer inspires you to expand your gastronomic adventures across the country. Stay tuned for the next part as we continue our deep-dive food exploration of amazing Philippine cuisine!
