Philippines is composed of islands and islets that makes it an archipelagic state. Apart of it, is the breaking a certain archipelago into regions and segments. Undeniably, Philippines is unique as a country in itself. Furthermore, the country has its subdivided 17 regions the has its very own distinct features that will truly amaze you while reading and discovering its famous dish foods. And that is only from our very own local and beloved country- Philippines.
Lets talk first about Region I, the Ilocos Region. It is located in the northwest corner of the island of Luzon. It has four provinces Ilocos Norte, Ilocos Sur, La Union which is their regional center and Pangasinan. In visiting Ilocos Region, you can go to Ilocos Norte where it has all that a tourist needs in one package. As much as you wanted to visit the 19 windmills in Bangui, Ilocos that supports 40% electricity in the place and now that is 49 windmills now and also the white sand beaches. But Ilocos Norte is known for its famous dish ” pinakbet”.
“Pinakbet” is a popular dish not just not in Ilocos Norte but also to other regions. It’s main ingredients are backyard vegetables, for this dish that it will be saute with the cooking oil and fish sauce. It is more delicious if there is a bagnet on the top. Usually cooked in a pot. It has a variety of pinakbet such as pinakbet with bagoong Pinakbet Recipe, grilled pinakbet, baked pinakbet recipe, and many more. It does not end there since there are variety of chef cooks that has its own style and preferences.
To the southern part of Ilocos Region is the Ilocos Sur. It is known for its historical and ancestral houses specifically Vigan City. Ilocos Sur is the best spot for historical sites and destinations aside from that Ilocos Sur is known for its famous “bagnet.”
As shown in the picture, it is more similar to “chicharon” but its just synonymous to bagnet in Ilocos Sur. They are some ways to be creative in adding some taste in bagnet such as Bagnet con ampalaya, Bagnet paksiw, Bagnet adobo, Bagnet pakbet, Bagnet na siopao or Bagpao, and many others to try and taste. This is mainly a pork meat that is cut into desired shapes and being deep fried until cook. A good and perfect combination for the pinakbet in Ilocos Norte.
In Region II, Cagayan Region is known for its breathtaking green hills and mountains as well as great and blue beaches that is perfect for instagram and spectacular caves to visit. Aside from, the great scenery that Cagayan offers, it also has its famous dish which is “Pancit Batil Patung” that is made from pancit miki in Tuguegarao, water buffalo meat, beans and other vegetables topped with egg. Pancit Batil Patung is understood as “beat the egg” for batil or “placed on top” for patong and that merely explains the egg on top with toppings and miki pancit below.
Region III is known as Central Luzon that has 7 places namely Aurora, Bataan, Bulacan, Pampanga, Nueva Ecija, Tarlac and Zambales. Central Luzon is known as Rice Basket of the Philippines that produces much of our staple food. Aside from that they also have many sites that you can visit either relaxation spa, beautiful beaches, paragliding and have a famous dishes named “crocowali”, “ambulang nasi” and “pindang damulag” with tuyo. Crocowali is mainly a meat from the crocodile that is being deep-fried it is the same with the lechon kawali but varies in meat used. Ambulang nasi is like a pork tocino in a first glance that it is pinkish red but much more thicker. Pindang damulag is same with adobo style only that its shape is rectangular and thin.
Let’s move forward to Calabarzon, firstly, we will stop from Cavite their famous dish is called “tamales” influenced from Mexico and adapted by the Caviteño only that the difference is that in Cavite they used rice and added eggs, peanuts, pork, and chicken meat.
Our next stop is Tanza has its very unique dish name and it is called “calandracas”. The history of its name is cme from calandra or standusually made from wood that is mainly the placement of the coffin- seems creepy but do not be. Calandra before serves as community pantry for the Filipino people as well as serve as donations that is fruits and vegetables from the backyard is being donated and put on the calandra. ” Calandracas ” has a pancit bihon and added into the vegetables being cooked. At first glance, we can interpret it as a pancit bihon but actually not, since this dish doesn’t has the usual vegetable cuts its long and big or cube and more on vegetables.
Up to the mountain range, very famous destination that has a cold climate condition and has its nice activities to offer for those who wanted to try such as zip line. They are famously known for its ” Bulalo Dish” and restaurants come up with another idea to make their bulalo dish unique. Bulalo is made with a pork’s bone marrow and many vegetables. It is the same with linat-an in Cebu but only that the difference is that linat-an is made with bones of the pig and cabbage with gabi but “bulalo” in Tagaytay is much more with vegetables. Same in the sense of sight but different in the way they used ingredients.
Another Region, is the MIMAROPA. MIMAROPA is the combination of Mindoro (Occidental and Oriental), Marinduque, Romblon, and Palawan. In Oriental Mindoro, they are rich in culture and tradition that it is still up to now and giving its way to scream its uniqueness and rich in tradition. They also have ” Ginataang Tilapia”. They also offer bibingka and coffee that is called Halcon Coffee. They also have dishes called sea cockroach.
Bicol Region is the located in the southern part of Luzon and nearby island provinces. Bicol is not just all about resorts, hotels and beaches. They also have this food called “laing”. And there various restaurants that has its own version of laing.
Another restaurant has its another version of laing. If you will go to lower part of Albay, their laing is more creamy by coconut milk while other is drier called ” libas “.
Another food that is famous in Bicol is Bicol Express. It also makes an irresistible cold-day meal with its well-balanced spice and sweetness. The flavors come together for the most comforting spoonful of meat and soup with a creamy, delicious stew containing ginger and a generous amount of essential seasonings in salt and pepper.
In Western Visayas, at the first step of the foot in Cebu is the home of many islands that is very unique in its sense that it gives a chill vibes. Aside from it has also a tourist spot destinations that everybody never seen it before and who among us know that Bohol has also Rice Terraces and aside from the destinations. Region VI has also dish to fill the stomach of the locals and the tourists. Iloilo is known for the heart of the country and its best dish called “batchoy”. It has a lot of variety but same dish named batchoy.
Let’s move ahead to the Central Visayas, Region VII. Is known for its best dishes even strolling from the different streets there are something we see about dishes or delicacies. As much of that, the known famous dish in Cebu is ” humba” it is a type of dish from pork belly slowly cooked until soft. Furthermore, it is sweet in taste but also has salty flavor-a good combination that is good to mix into newly and hot rice.
Now, let’s move forward in the Eastern Visayas, region VIII. In the eastern part as this is surrounded by water and dishes are mostly seafoods. They have this famous dish called “saang”, a seashell, shrimps and a “kinilaw” or a sea cucumber that is added by spices, salt and vinegar.
Curacha is a popular seafood dish Zamboanga. It was derived from the name Chavacano which means ” cockroach of the sea”. This region in Zamboang is abundant in the sea waters. thus theres so many crabs and a lobster to be served. Also their sauce can enhance the taste of the crabs and lobsters is it sweet, mild, or spicy that most tourist would gladly love it!
Northern Mindanao takes pride on their “Sinuglaw” which means sinugba and kinilaw their own menu. It is the two most popular dish there which means sinugba is marinated grilled pork belly whereas kinilaw is a raw tuna steeped with vinegar and spices that makes it more popular.
Davao Region, dinuguan is really renowned and most famous dish of all Davaoeño that made up of pork entrails, stewed in blood and garnished which vinegar, spices and seasonings that would be the best taste in Davao. Dinuguan is a top most dish that people likely to eat in all occasions.
In SOCCSKSARGEN, one of a notable dish in their area that most tourist would go back again and again. ” Nilasing na Tilapia refers a fried tilapia dish where the fish are being marinated with some seasonings and their secret ingredients. It becomes more famous by tourist or foodies that keeps them coming back.
In CARAGA is Adobo na Sahang. It is a sea snail that can be found in abundance of Surigaos bodies of water. Sahang can be cooked in a variety way but in Surigaonons are the best im which they will steamed it first, then after processing the steam sahang they cooked it in adobo style with bell peper and spices.
In National Capital Region (NCR), they have this famous dish named Chicken Sotanghon in which it is also been a similar version to Grandma’s soup. It is from chicken meat, carrots, green onions and lastly and the most important-noodles.
Cordillera Administrative Region (CAR). Pinikpikan originated in Cordillera it comes from the ilocano word “pikpik” which means “hit repeatedly”. The chicken were battered until it die and they will begin the process of preservation. The soup consist of chicken and “etag” which means chicken meat was being preserved in their traditional way that makes it more unique and famous in CAR and mostly requested dished by the tourist.
In BARMM Pastil, or pastel, is there famous dish that packed with a rice wrapped in banana leaves with dry shredded beef, chicken, or fish meat. It originates from the Maguindanao that would likely unique and loved by these people and it is one of their main dish to be served in the table.
I hope you have a flavorful experience exploring and discovering tastiest dishes in the Philippines. Indeed, it is true to believe that the way to a man’s heart is through his stomach.
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