You are on page 1of 6


The National Capital Region is the home of the most urbanized area in the country, Manila. The high
urbanization in this region is a gateway to many food delicacies that are also staple Filipino dishes such as
Mechado, Kare-Kare and Lumpia.

The Cordillera Administrative Region has native dish called Pinikpikan. Pinikpikan is a native Igorot delicacy
that involves light beating of the chicken called 'pikpik'. The dish is widely available in the Cordilleras and has
versions that include ginger, onions, pechay, or sayote.

Region I primarily made up of Ilocos Norte, Ilocos Sur, La Union and Pangasinan. The region's best dishes are
an evident proof of their resourcefulness and even their reputation of being thrifty. Northern dishes consist
mostly of vegetables like Pinakbet and Dinengdeng. The northern region is also rich in deep fried pork food
like the Bagnet, Vigang Longganisa and deep fried Empanada.
The Cagayan Valley flourishes in the fishing industry, it is very much known as the Tilapia "Capital of the
Philippines". Aside from fishery, Region II is also famous for its Pancit Batil Patung, a stir-fried noodle dish
often topped with beef, mushrooms and fried eggs. There is also the Ginataang Alimasag in the Batanes, a dish
made from coconut milk and crabs and other ingredients.

Central Luzon is better known as the "Rice Granary of the Philippines" as the lands are mostly dedicated for
rice fields. The country's Sisig is said to originate from Central Luzon as well as the sweet cured pork better
known as Tocino, and as well as Chicharon.


The classic Filipino food staples are found in Calabarzo; Longganisang Lukban, mussle and oyster in Cavite,
Pancit Habhab in Quezon and Bulalo found in Batangas.
The rich aquatic resources in Mindoro paved way to various marine-based dishes found in this region. There's
Adobong Pugita, Sarsa, a dish made from boiled coconuts, chilies, and tiny shrimps. There’s also the exotic
Tamilok or Shipworm

The Bicol Region is one of regions in the country that have contributed staple dishes. Noticeable in most Bicol
dishes are their love for spice as Laing, Ginataang Labong, Sinapot, Ginataang Santol and the famous Bicol
Express packs a spicy twist in every bite!
Region VI
The Visayan cuisine consists of ingredients from their local produce. Kinilaw, Pancit Molo, La Paz Batchoy,
Biscocho, Piaya, Binakol, and Chicken Inasal are some of this region's delicacy that are a favorite of the

Region VII
The Central Visayas is a highly urbanized region in the Philippines, which answers the fact that some of their
specialties are Filipino favorite dishes. Lechon, Shrimp, Barbecue, and Humba are some of the dishes that
represent Central Visayas

Region VIII
Eastern Visayas' delicacies are more on root crops like the Binagol, made from a root crop named Talyan,
mixed with coconut milk and sugar. It is then mold into a coconut shell before being served. Binagol has a
sweet distinct taste of the Talyan.

Region IX Zamboanga Peninsula's food bursts with color and festivity. As the region is near the sea, seafood
based dishes has also influenced the region's food specialty. One of which is Curacha, a deep sea crab in the
waters of Zamboanga City. The dish is served generously topped with coconut milk and spices
Region X
Although Northern Mindanao comprises of bodies of water, the region is still rich in land delicacies like the
native delicacy called from ground cassava Kiping. The food is served hot and drizzled with melted sugar
syrup called 'latik'.

Region XI
The Davao region is highly abundant in crops, fruits, fish and chicken. This is why Sinuglaw is one of the
region’s delicacies. Sinuglaw is combination of words Sugba (grill) and Kinilaw (marinade). The dish
combines raw and grilled pork slices.

Region XII
The Soccsksargen region has famous delicacies in their region, but one of the most popular is the Tinagtag, a
sweet treat. Tinagtag is made up of ground rice, sugar and a little bit of water. The mixture is then folded like a
taco and pairs perfectly with either milk or coffee.

Region XIII
Caraga's abundance in marine life transpires in its dishes. The region's specialty is Adobong Sahang. Sahang is
a sea snail found in the waters of Surigao. The dish is cooked in the style of adobo and topped with bell
The Autonomous Region of Muslim Mindanao best serves scrumptious but exotic cuisine. Take a bite in the
region's famous Syagul, a very spicy meat of stingray cooked in coconut milk then later on added with burned
grated meat of the coconut that sets as the sauce and give an olive-like color.