CHICKEN
INASAL

Bacolod, Philippines

Health-conscious foodies from around the world will definitely fall in love with Bacolod. Being a part of the island known as the “Organic Food Bowl of Asia,” Bacolod has some of the best organic farms sprawling across the city. Also widely known for the chicken inasal (Filipino-style roast chicken),

It is not marinated or prepared like the usual chicken barbeque found in the rest of the country. The marinate does not make use of soy sauce and consists of other ingredients to create a unique flavor found only in this part of the Philippines.

LECHON

Cebu, Philippines

A Filipino celebration isn’t complete without lechon, which is why it’s imperative for foodies to visit the “Lechon Capital of the World.” In Cebu, lechon isn’t just another pork dish. It’s a meal carefully prepared so that it always has the perfect balance of crunchiness and tenderness.

Cebu lechon is a traditional dish prepared for special events or fiestas such as holidays, parties and festivals. It is best enjoyed with the whole family as there is a lot of meat to be shared!

LA PAZ
BATCHOY

Iloilo, Philippines

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).

It is best eaten at the batchoyan (batchoy stalls) in La Paz Market where it originated. The most famous places to eat batchoy are Ted’s, Deco’s, Netong’s, and Inggo’s.

SUGARY
GOODS

Bohol, Philippines

While foodies can’t exactly get a sugar high from Bohol’s Chocolate Hills, they can definitely score sweet treats nearby. Bohol actually has an impressive supply of sugary goods — like biko, maruya, otap, and kalamay — that many Filipinos love sharing with foreign friends.

Peanut Kisses and Boholano Ube Polvoron work great as pasalubong, too! To add to Bohol’s allure, the tropical destination just recently opened the Panglao International Airport, which makes this paradise more accessible to foreigners.

BURIRING

Cadiz, Negros Occidental, Philippines

A literal "to die for" dish, buriring is a species of puffer fish found in Negros during the months of July and August. Often found in multitudes during these months, these puffer fish strangely lose their toxicity and have since gained popularity in the region as a native delicacy.

When the fish is at its peak and maturity, the buriring turns yellowish from the fat covering its enlarged liver. The fat slightly thickens the soup and provides a blend of sour and spicy. It is tasty and delicious that you wouldn't mind sticky lips afterwards.

PIAYA

Negros Occidental, Philippines

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One of the most delicious products that the province of Negros Occidental has is piaya. Its name literally means pressed pastry. Made by filling dough with a mixture of muscovado and glucose syrup, the filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle.

While the delicacy may be common in Negros Occidental, the most delicious one is made by Bongbong’s Piaya and Barquillos. Bongbong’s piaya has left a legacy of being one of the best pastry delicacies that the country can offer. Multitudes of people from here and abroad have attested to the unique taste of this authentic Ilonggo treat.

GINABOT

Cebu, Philippines

This Cebuano street food is not for the faint of heart. Sold by pungko-pungko (sidewalk vendors) all over Cebu, this finger food is made by chopping up pork intestines and deep-frying them until they are golden brown. Similar to chicharon, they are best paired with a spicy vinegar sauce and a cold drink.

Ginabot is very cheap and accessible, so anyone can eat as much as they’d like, though it is highly advised to eat the cracklings moderately, as they are rich in cholesterol. Ginabot is best eaten with bare hands and customers are often encouraged to do so.

MORÓN

Leyte, Philippines

Leyte takes flavor to the next level with Morón, a suman (rice cake) that is mixed with tablea (native chocolate tablets). To make it, one has to steep glutinous rice overnight and grind into a powder. Served in a banana leaf wrapper, it is popularly eaten with hot coffee or sikwate (hot chocolate).

It is a popular delicacy in Leyte specifically in Tacloban City. It is always a part of local festivities such as fiestas, festivals, and birthdays. You will also see these commonly sold in pasalubong shops or stalls for tourists to bring home to their family and friends.