CALABARZON, officially designated as Region IV- A, is an administrative

region in the Philippines occupying the central section of Luzon. It covers

5 provinces, namely, Batangas, Cavite, Laguna, Quezon, and Rizal, as well as 1
highly urbanized city. The regional center is the City of Calamba.

Its population as determined by the 2020 Census was 16,195,042. This

represented 26.04% of the overall population of the Luzon island group, or
14.85% of the entire population of the Philippines. Based on these figures, the
population density is computed at 977 inhabitants per square kilometer or
2,530 inhabitants per square mile.

Cavite Province Delicacies

The province of Cavite also served as a port during the Manila Galleon Trade. This role
had a great influence in the food they serve as well as the dialect spoken by the locals.

BIBINGKOY

Taking a shopping trip to Cavite’s Public Market? Make sure to stop by at Aling Ika’s
Carinderia and get yourself a nice serving of Bibingkoy. Made from glutinous rice
dumplings filled with sweetened boiled monggo beans, Bibingkoy is a popular delicacy
which can only be found in the province of Cavite.

What sets Aling Ika’s Bibingkoy apart from others is the use of freshly grated coconut
meat, which gives the dish a rich and creamy texture. The dessert is also flavored with a
unique combination of pandan leaves, coconut cream, sago, and jackfruit, giving it a
distinct aroma and taste.
 BACALAO

A popular salted cod fish dish present in every Caviteñean house every
Lenten season most especially on Good Friday. This is one the many
dish inherited from the Portuguese galleon traders that pre-dates
Spanish occupation wich uses dry salted labahita as main ingredient.

TAMALES

One of the most favorite delicacies of Cavite City and bread filling by
pure blooded Caviteno. Made of ground peanuts and galapong that is
steamed and wrapped in banana leaves. It looks simple at first sight but
requires a very tedious process to make. The most popular brand of
tamales is named after the current owner’s great grandfather Henry
Benjamin Robinson, a former staff member of the USS Olympia under
Admiral George Dewey.

KILAWIN

Caviteñean kilawin is not made of raw fish but rather of grated green
papaya cooked in vinegar with grilled mashed pancreas and chopped
librillo of cows. It is one of the most famous and highly favorite dish
best eaten and paired with Adobo and Kare-Kare during Sundays.
 PANCIT PUSO/PANCIT KAWALI

A Caviteñean style pansit made of combination of bihon and miki bihon

cooked in achuete with small slices of pork and thinly sliced green
beans, carrots and cabbage. Rather than calamansi as paasim, pansit
puso is served with thinly sliced puso ng saging (banana blossom)
cooked in generous amount of vinegar.

PANCIT DE CHOCA/PANCIT PUSIT/PANCIT CHOCO EN SU TINTA

Aside Pancit Puso one of the proudly Caviteñean born pancit variety of
less popularity and probably not written yet in Philippine Pancit LIST but
is well loved by purely breed Caviteño's is the Pancit de Choca or Pancit
Pusit. It it like combination of Adobong Pusit and Pancit.

CALANDRACAS/KALANDRAKAS

The authentic Caviteñean calandracas uses not only chicken bones but
as well as pork, beef, ham bones so it’s not surprising the authentic
broth is very rich and delicious. The calandracas being cooked and sold
today is way much simplier and lesser in flavor.

POCHERO CON SARSA/ LAGANG BAKA CON SARSA

In Caviteñean cuisine, lagang baka or pochero con sarsa as how some
calls it is not complete without a side dish made of boiled and mashed
squash, eggplant, camote, minced garlic and vinegar.

PIPIAN

A highly popular Spanish inspired Caviteñean chicken dish which is

similar to kare-kare except it is way lot simpler to cook and has very few
ingredients.

MALABANOS
Cavite-style fish adobo dish made of eel (palos) which is meaty like
pork. Some do not like this dish since they find it matinik and malansa
but if one is a pure Caviteño you simply love it.

LUMPIA FRESCA

More popularly known as Lumpiang Sariwa which literally means fresh

spring roll. This lumpia variation is the most popular among Caviteños.