The saying, “You have to taste a culture to understand it,” perfectly explains this whole piece. Food is a significant element in each trip we have, which fulfills one’s experience throughout the journey and lets us understand and give distinctiveness to the place.

Here, we listed some of the many local edibles there is in the country that you should not miss while you’re at it.

Antique, Butong-Butong

Butong-Butong or “tira-tira” is a native candy made up of muscavado, a type of unrefined brown sugar. More so, the sticky and chewy candy stick of brown sugar has been a part of most childhood memories in both cities and countrysides of the country.

Wipe that drool off your face! #Napoleones   A photo posted by Kharmel Monique (@monikyu19) on

 

Bacolod, Napoleones

Bacolod wouldn’t be home to the sugar cane in the country for nothing. To elaborate more on that, the pastry Napoleones makes Bacolod even more heavenly when the tourists’ sweet tooth gets hit right on the spot upon first bite. With its thick, luscious custard filling topped with sugar glazes, it gives pieces of heaven on Earth up to the last bite. If you do not have time to visit Bacolod, local malls and markets sell boxes of Napoleones to satisfy your cravings on this mouth-watering treat. If you do find yourself in Bacolod, also try the famous Chicken Inasal.

Related story: A Festival Must: The Masskara Festival

 

Batanes, Coconut Crabs

Coconut crabs are called such because they can actually open coconut shells! Though endangered, restaurants and guides in the island still offer coconut crabs as it is the most coveted delicacy, but tourists are highly encouraged not to patronize it anymore to help stop the vending.  However, a relative food option to try when in Batanes is the Payi or the lobsters. Payi are sold at a cheap price in Batanes and tourists shall advice restaurants or guides in advance if they wish to eat some as those have to be caught in the island to retain freshness.

Related story: Pandora the Explorer Goes to Batanes 

Nakapag goto rin… #gotobatangas   A photo posted by Imba Dolor (@missjazxoxo) on

 

Batangas, Goto

Goto can be availed in almost every carinderia there is in the metro, but what sets Batangas Goto apart is the absence of rice. It is technically a soup filled with beef tripes and innards. However, some may opt to have beef cubes only if guests are reluctant to eat innards. The famous goto is best topped off with chopped onions, calamansi, and a little bit of spice for a gustatory breakfast or merienda.

Related story: Batangas On A Whim

Calamay #boholdelicacy #desserts #sweettooth #foodporn #foodphotography #instalike A photo posted by ramie jake (@ramiejake) on

 

Bohol, Kalamay

Kalamay has a number of renditions in Baguio, Iloilo, Candon, Tarlac, and Mindoro. What makes Bohol’s version stand out is the halved smooth coconut shell container of the known delicacy, perfectly sealed with a red crepe paper. Its sweetness ranges from mild to extremely sweet.

Related story: The Coastal Town Of Anda, Bohol

Binaki/Corn Cake of Cagayan de Oro #binaki #corncake #region10 #afterlight #vscocam #vsco A photo posted by Karina MR Castro (@mikmikcastro) on

Bukidnon, Binaki

Binaki is practically a steamed cake made up of grated young corn, powdered milk, baking powder, and sugar mixed with water. Though Binaki sounds like “baki,” which means frog in the vernacular, fret not because this delicacy doesn’t have any relation to the army of frogs.

Butuan, Palagsing

Brgy. Banza, one of the oldest communities in Butuan, has been serving Palagsing goodness in the city for years now. It is a suman made up of “unaw” or sago palm starch, which is a staple food among the indigenous people, buko, and brown sugar. Also take full note that this delicacy is best partnered with a cup of hot chocolate or coffee!

Kay di man ta kauli sa atong isla. Kaon nalang tag tuyom ani! #namissKoTo. #sarap! #tuyom.   A photo posted by Frankly Ron Boctot (@itsmeronfrankly) on

Camiguin, Tuyom

Sea urchin or “tuyom” as what the locals call it is surprisingly a popular delicacy in Camiguin. It might not look appetizing with all the disturbing spines surrounding it, but this little ball of meat is best paired with a coconut vinegar when eaten. What is more, it costs for PHP 50 for 3! Not bad for a seafood treat at all.

Can’t leave Cebu without my favorite #masareal #travel #itsmorefuninthePHILIPPINES #cebu A photo posted by Earl Garcia (@earl_garcia) on

 

Cebu, Masareal

Probably derived from masa, which means “dough” and real, which means “fine,” Masareal is one of the top choices when opting for a pasalubong from Cebu. It mainly consists of ground peanuts, sugar, and water. On the other note, Masareal has a short life span, so this fine delicacy should be eaten immediately.

Related story: All Hail Cebu: The Queen City

If you’re in #GenSan this is a must try! Pacman’s fave! #balbacua #yummers ✌️☀️ A photo posted by eaSter timOthy enriQuez (@misseastertim) on

General Santos, Balbacua

We heard that this rich, beefy soup is indulgent enough to knock out its regulars and even the People’s Champ Manny Pacquiao, whom we all know is a local of General Santos. Its composition makes a good alternative for rice porridge or your typical tapa.

#LaPazBatchoy #Puto #Iloilodelicacy #shetravels A photo posted by @minewmylove on

Iloilo, La Paz Batchoy

La Paz Batchoy can surely be bought in your nearest sari-sari store through a variety of instant noodles there is in the country, but the authentic ones can be found in the City of Love, Iloilo. It contains fresh egg noodles or miki garnished with bone marrow, crushed garlic and chicharon, slices of pork, liver, and intestine. And hey, you can always opt for an extra generous serving of soup for a more fulfilling experience!

Related story: Injap Tower Hotel: Towering Over Iloilo

Leyte, Binagol

Derived from the word “bagol,” which means coconut shell, Binagol is seamlessly tucked in a coconut shell, similar that of Kalamay in Bohol.  It also has a sticky rice with taro pudding, condensed and coconut milk, egg yolk, and finished with crushed peanuts. Be sure to eat up to the last bite; it’s where the sweetest part is!

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Our journey began with an idea to discover what it means to travel the Philippines, beyond the alluring images of sparkling blue waters and powder white sand. We seek to share travel stories to inspire the wide-eyed traveler, moving them deeper into the destination with stunning images and narratives about its sights, tastes, textures, smells, and local life.

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