Gastronomy of The Philippines and Regional Cuisine

Gastronomy
 of the
Philippines and Regional
Cuisine
Regional Dishes in the Philippines

National Capital
Region (NCR)

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.
CAR

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 1

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.
REGION 2
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.
REGION 3
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.
REGION 4A-
CALABARZON
The classic Filipino

food staples are found
in Calabarzon;
Longganisang Lukban,
mussle and oyster in
Cavite, Pancit Habhab
in Quezon and Bulalo
found in Batangas.
REGION 4B-
MIMAROPA
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.
REGION V
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
Manilen.
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 pepper.
ARMM
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.

Source:
https://www.insidemanila.ph/article
/3828/scrumptious-regional-dishes-
in-the-philippines
Follow Insidemanila:
@InsidemanilaPH on Facebook,Twitter
and Instagram.

Gastronomy of The Philippines and Regional Cuisine

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Gastronomy of The Philippines and Regional Cuisine

Uploaded by

Copyright:

Available Formats

Gastronomy

The classic Filipino

The Davao region is highly

Tinagtag is made up of ground

You might also like