TH1706

Features
MIMAROPA is an acronym for the following provinces: Occidental Mindoro, Oriental Mindoro, Marinduque,
Romblon, and Palawan. The region is located on the southwestern part of Luzon. Rice production contributes
to a quarter of the agriculture in this region. (Philippine Statistics Authority, 2016).
• Occidental Mindoro and Oriental Mindoro are a contraction of the Spanish phrase “mina de oro,”
which means “gold mine.” The province was a trading hub for Chinese goods in as early as 872 A.D. It
was in November 15, 1950, under the Republic Act no. 502, when Mindoro was divided in two (2)
provinces. In Oriental Mindoro, 70% of the population is engaged in agriculture and fisheries.
Occidental Mindoro, on the other hand, is the second largest producer of rice in the country.
(Philippine Information Agency, n.d.)
• Marinduque is known for its agriculture, fisheries, and tourism. The famous Moriones Festival is held
in the province during the Lenten season. (Fabonan, 2009)
• Romblon’s name came from the word “lomlom,” the act of a hen nesting to warm her eggs. The
province is known for their banana, coconut, and sugar apple (atis) festivals. (Philippine Information
Agency, n.d.)
• Palawan is a narrow archipelago on the western border of the Philippines. Its geographic location
extends so far west that it is closer to Malaysia and China than other provinces in the country. Many
of the province’s native dishes originated in Cuyo Island (Philippine Information Agency, n.d.).
Palaweños used to dry pawikan (turtle) meat into tapa and fry the turtle eggs, but this is now illegal.
Bird’s nests can also be found here which is an expensive ingredient used in Chinese cooking (Market
Manila, 2007).
Distinct Food Products
Marinduque
• Uraro – These are cookies made from arrowroots.
• Tinaphang Pata – It is a dish in which pork hocks are smoked first before being boiled in a broth.
• Kari-Kari – This dish is made with pork innards stewed in pork blood.
• Pansit Miki – This is a noodle dish made from thick yellow noodles called miki. This is served with a
warm pan de sal.
Romblon
• Sarsa na Ulang – This dish is made with small shrimp mixed with coconut milk and chilies then
wrapped in coconut leaves before being boiled.
• Balitsaw – This is fermented shrimp paste cooked in coconut milk.
Palawan
• Guinamos – This dish is made with fermented diced meat from a pig’s head mixed with toasted
powdered rice and langkawas (blue ginger). It is cooked in oil before being eaten.
• Kinilaw na Tamilok –It is a dish made with raw woodworms marinated in calamansi, vinegar, ginger
and onion.
References:
Fabonan, E. (2009, June 5). Marinduque Travel Guide. Tourism Philippines. Retrieved January 24, 2019 from: http://tourism-philippines.com/marinduque/
Fenix, M. (2014). Country cooking: Philippine regional cuisines. Pasig City, PH: Anvil Publishing, Inc..
Market Manila (2007, April 2). Bird's Nests - The most expensive local ingredient? [Web log post]. Retrieved from http://www.marketmanila.com/archives/birds-nests-the-
most-expensive-local-ingredient on January 24, 2019
Provinces. In Philippine Information Agency. Retrieved from https://pia.gov.ph/provinces on January 24, 2019
Philippine Statistics Authority (2016). Regional Profile: MIMAROPA. Retrieved from http://countrystat.psa.gov.ph/?cont=16&r=17 on January 24, 2019
Sta Maria, F. P. (2016). What kids should know about Filipino food. Diliman, QC: Adarna House.

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