Region 1 – Ilocos Region

Bagnet

Bagnet is a deep fried crispy pork belly dish that is similar to lechon kawali. It originated from Ilocos and
is considered to be a top favorite among Filipinos. This is best served bagoong monamon. It is a dip
made of fermented anchovies.

Poqui poqui

Poqui poqui is a vegetable dish made of eggplants sauteed in onions, garlic, and tomatoes, and finished
off with beaten eggs. It originated from the Ilocos region where it’s commonly served for breakfast with
steamed rice or as a side dish to grilled fish or fried meat for lunch.

Dudol

Dudol is a traditional dessert you will find in Ilocos, although it is also popular in Malaysia, Indonesia and
Southern India. It is said to have come through the Malay and Indian settlements on the coastal towns
of the Ilocos region before the arrival of the Spaniards

Region 2 – Cagayan Valley

Patupat

It is a rice cake from sticky rice (malagkit) wrapped in coconut leaves in a boiling sugarcane juice for
hours

Pawa
Pawa is a delicacy that originates from Piat, Cagayan Valley. It’s made of steamed sticky rice buns and
filled with sweetened peanuts. It’s a sweet kakanin perfect as dessert or snack.

Binallay

This dish is a native suman delicacy consisting of sticky rice flour wrapped in banana leaves, is a must-try
in Isabela. Binallay is cooked till done in boiling water and served with latik sauce.

Region 3 – Central Luzon

Tinapa

A Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the
Philippines and is often made from blackfin scad (Alepes melanoptera, known locally as galunggong), or
from milkfish, which is locally known as bangus.

Murcon

Murcon is like embotido, but this Kapampangan embotido combines ground pork and ground beef.
Chorizo de bilbao, and perhaps the addition of pimiento, is what makes morcon pungently tasty.

Bringhe
Is a rice dish. Bringhe is usually cooked with luyang dilaw (turmeric) and gata (coconut milk). The dish is
topped with carrots, bell peppers and boiled eggs. Sometimes, chicken leg quarters are put in the middle
as topping as well

Region 4 – Calabarzon

Lomi

Its rich, thick broth and variety of toppings make it a tasty treat for every foodie. There are various
variations of the dish, but the original Lomi Batangas is the most popular

Bulalô

Is a beef dish from Batangas . It is a light colored soup that is made by cooking beef shanks and bone
marrow until the collagen and fat has been melted into the clear broth. It typically includes leafy
vegetables (like pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce.

Bibingkoy

Is a special Filipino rice cake originated from Cavite, is made by glutanious rice flour, mung beans, sugar,
oil and is topped up with a sauce made by coconut milk, sugar, rice flour and cooked tapioca pearls.

MIMAROPA Region

Tamilok
Is one of the most popular Palawan delicacies. Also known as woodworm, tamilok is a type of mollusk
harvested from mangrove trees. It has a long, soft and flabby body. Its taste also resembles that of an
oyster.

Gayabon

Is Romblon’s version of Laing. But what makes it different is that they use fresh gabi cooked until the
leaves are mashed into a pasty texture. It is very chunky and is not spicy like the Bikolano version.

Inaslum

Is a healthy vegetable soup that makes use of any available fresh vegetable in season. It is not sour like
what the name suggests, but actually very bland. Good for those who are health conscious and for
seniors.

Region 5 – Bicol Region

Sinantolan

Also known as ginataang santol or gulay na santol, is a Filipino dish from Camarines Norte made with
grated santol fruit rinds, siling haba, shrimp paste, onion, garlic, and coconut cream. Meat or seafood
are also commonly added, and a spicy version adds labuyo chilis

Pinangat
Pinangat or Pangat is a Filipino term originating from the verb pangat (“to cook [fish] in a broth”), it can
refer to: Laing (food), also simply called pinangat, a dish from the Bicol Region which primarily uses taro
leaves and coconut milk.

Bicol express

Is a spicy Filipino stew consisting of bite sized pieces of pork with chilies, coconut milk, shrimp paste
(bagoong), onions, tomato and garlic. The dish is named after the train in the Bicol region of the
Philippines, known for its spicy food.

Region 6 – Western Visayas

Kinilaw na Hipon

One of the delicacies of aklan. It is the Filipino version of shrimp ceviche, that uses vinegar and
kalamansi juice. Kinilaw na Hipon is super easy to prepare and the main ingredients is raw shrimp
marinated in vinegar, kalamansi juice, peppers, onion, ginger and served fresh without cooking.

BINABAK

Is a local delicacy of Pandan, Antique… it is a shrimp delicacy made of pounded river shrimps locally
called as patuyaw and steamed along with young coconut meat and ginger. All flavors are fused to
create a magnanimous taste: sweet, spicy and salty.

La Paz Batchoy
 Is one of Iloilo’s best-known signature dishes and a must-try delicacy served in restaurants all over Iloilo
City. This noodle soup is made with miki, (round noodles), pork organs (liver, spleen, kidneys and heart),
chicken stock, beef loin, shrimp stock, and garnished with chicharon (pork cracklings

Region 7 – Central Visayas

Humbà

Also spelled hombà, is a Filipino braised pork dish originating from the Visayas Islands of the Philippines.
It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns,
garlic, bay leaves, and fermented black beans (tausi) sweetened with muscovado sugar.

Calamay

Sometimes called “kalamay” is made from well-milled glutinous rice mixed with coconut milk and sugar.
It is the signature delicacy and pasalubong from Bohol.

Lechon

(“leh-chon”)—or, to be specific, lechon Cebu— is a young pig stuffed with a secret mix of herbs and
spices (usually including star anise, spring onions, lemongrass), skewered on a bamboo pole and roasted
whole over hot coals
Region 8 – Eastern Visayas

Binagol

Is a Filipino sweet steamed delicacy of the Waray people made from mashed giant taro corms,
condensed milk, sugar, coconut milk, and egg yolks. It is distinctively placed in half of a coconut shell and
then wrapped in banana leaves and twine. The name means “to place in a coconut shell”, from the
Visayan bagol, “coconut shell”.

Kinilaw

Is a pretty Filipino native popular dish with dozens of variations across the regions. It’s often referred to
as Filipino ceviche, made of any type of raw ingredient and vinegar. In Samar, they usually use fish,
onions, tomatoes, pepper, calamansi, sukang tuba (coconut vinegar), and kakang gata (coconut cream,
but can be switched out for coconut milk.

Baduya nga Pasayan

Is Samar’s answer to Japanese tempura. Fresh shrimps, chopped green onions, salt, and pepper mixed
with a batter of flour, water, and baking powder are fried in clumps that turn into these delicious crispy
fritters.

Region 9 – Zamboanga Peninsula

Chikalang
Also spelled as chicalang in Chavacano (Zamboangueño) The purple glutinous rice is ground and mixed
with some trigo (wheat flour) and water, moderately enough to make a rice dough. A handful lump or
cut of this rice dough is rolled to the size of a banana fruit and then fried in deep cooking oil.

Curacha

Also known as “spanner crab” or “red frog crab”, is a local Chavacano name given to Ranina ranina,
commonly found in the waters of Sulu province and Zamboanga and Bataan province. It is a large crab
with a red color, which stays the same in color even when cooked. The crab is usually steamed or boiled
so its flavor is preserved.

Knickerbocker

Is a localized version of the famous Filipino dessert – halo-halo. But the difference is, it is made of fresh
fruits and it is healthier. It is a mix of chunks of banana, mango, apple, watermelon, gelatin, milk, with
vanilla, chocolate, or strawberry ice cream on

Region 10 – Northern Mindanao

Binaki

Binaki or steamed corn cake, is a popular dessert or snack in Northern Mindanao. This sweet corn roll is
usually sold in the streets and markets of Bukidnon and other parts of the region.
Sinuglaw

Is an appetizer dish composed of grilled pork belly, tuna ceviche, along with chili peppers and onion. This
is quite a tasty dish to nibble with, and it goes best when paired with a bottle of cold beer. Of course,
this also makes a good lunch meal with a side of rice.

Jamon de Cagayan

Is a Country Ham, prepared the old- fashioned way: the long process of salt curing and smoking. It
comes fully cooked and ready to serve. Jamon de Cagayan is packed in traditional cotton bags that
present itself with the warmth of Southern comfort style of living.

Region 11 – Davao Region

Dinuguan

Is a popular dish in Davao City. It consists of entrails of pork cooked in pork’s blood seasoned with
vinegar and spices.

Chicken Pyanggang
Comes from the Tausug tribe of Mindanao, Philippines, and is a dish that is traditionally stewed in its
flavorful sauce, then finished on the grill.

Panyalam

Is an exotic delicacy with crispy crust and edges from the Mansaka tribe of Compostela Valley.

Region 12 – Saccsksargen

Tinagtag

Is a Maguindanaon delicacy made of ground rice and sugar, which is popular in the entire stretch of
what was once known as the Cotabato Empire, including the towns of Pikit and Kabacan. Its name is
derived from the word “tagtag,” which means to tap continuously.

Bulwa

In Maguindanao, these muffins are called buluwa or bulwa. Made from rice flour, eggs and sugar, a little
sweet and nutty when slightly toasted, and will surely lift anyone’s bad mood when eaten anytime of the
day.

Tipas

A Muslim delicacy, are popular food items served before the main dish during KANDULI. Like a
sweetened biscuit, tipas serves as an appetizer, dessert, and snack food, even before the Spaniards
came to the mainland of the Philippines.
Region 13 – Caraga

Galapong

It is made from rice flour and water, left for a few days to ferment to give rice cakes a fluffy texture and
a distinct taste. In the olden times, to have galapong, what you really had to do was get good quality
rice, soak it overnight, and take it to the market to have it ground.

Buntaa

Is a popular dish in Butuan City in Agusan del Norte in Mindanao. It takes its name from Binuntaan,
which means ‘pull out’ — which is what they do with the meat from female crabs.

Kusilba

Is a native delicacy of Butuan City. It is a sweetened coconut pulp made by the lumad Butuanons long
time ago. We often see this dessert in any occasion particularly in Banza but it is not found in
restaurants for reasons that it is exquisitely prepared by Butuanons only.

NCR – National Capital Region

Pancit Malabon
 Is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines. It
uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds),
shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng
talangka (crab fat).

Yema Palitaw

These bite-sized pillows of sticky rice are filled with sweet custard that comes with a special dipping of
grated coconut mixed with sugar and sesame seeds.

Quekiam

A Malabonian take on a Chinese classic, Quekiam makes for a hearty merienda with its sausage-like
mixture of ground pork and shredded turnips, wrapped in bean curd sheet, and best paired with a sweet
and spicy sauce.

CAR – Cordillera Administrative Region

Inandila

A native delicacy of Kalinga, made of pound malagkit/ sticky rice,Ladok(the brown precipitate left in
coconut oil extraction) plus brown sugar/muscovado Inandila is short for “SINANDILA” which means
“just like a tongue”
Sinursur

Made of catfish cooked with banana heart or taro stuffed in a bamboo shoot with chili, garlic, and onion,
cooked in open fire. Other ingredients that can be mixed are iwat (eel), palilang (goby), tuka (frog), and
tangingi (bean pods).

Zinagan

A version of Dinuguan: intestines and other pork innards that are fried until the whole thing becomes
crispy enough just like chicharon before being sauteed with garlic, onions, ginger and pork blood; better
served with sinursur, pinaltit, and sagket

BARMM – Bangsamoro Autonomous Region in Muslim Mindanao

Pastil

Is a popular Filipino packed-rice dish made with steamed rice wrapped in banana leaves, with dry
shredded beef, chicken or fish, originally from the Maguindanao1 province2, in the Bangsamoro
Autonomous Region in Muslim Mindanao
Panyalam

Which is made of rice flour and brown sugar batter. Deep frying the batter in oil gives it a pancake like
shape with scalloped trimmings on the side and a soft-chewy center. Other delicacies like the hantak,
kitut, and putli mandi were served in trays lined with banana leaves

Palapa

Is a Maranao condiment that is crucial in Maranao dishes. It can be eaten raw or cooked or can be
mixed with your dishes.