LOCAL CUISINES

And Festivities
G R O U P 4
 LOCAL CUISINE
is a cuisine based on the traditions of cooking
and serving dishes typical of the culture of
different nationalities and local communities.

FESTIVALS
are cultural and social events that bring
people together to celebrate and enjoy
different forms of artistic expression, music,
food and traditions.

FOOD FESTIVALS
is a festival, that features food, often
produce, as its central theme. These festivals
have been a means of uniting communities
through celebrations of harvests and giving
thanks for a plentiful growing season.
FOOD FESTIVALS
LECHON FESTIVAL

ALIMANGO FESTIVAL

MANGGAHAN FESTIVAL

LONGGANISA FESTIVAL

TUNA FESTIVAL

SUMAN FESTIVAL

UNOD FESTIVAL
LECHON FESTIVAL
The Lechon Festival is an annual religious and cultural
celebration in Balayan, Batangas, Philippines, on June
24. The festival is held in honor of St. John the Baptist.

ALIMANGO FESTIVAL
A vivid and interesting festival in Santa Margarita,
Samar held every July. This festival honors the
alimango (also known as giant mud crabs or
mangrove crabs), the primary source of livelihood
for the town.
MANGGAHAN FESTIVAL
A yearly cultural, agricultural, and food festival held in
the province of Guimaras, Philippines every May. Also
called Guimaras Mango Festival, it is a celebration of the
mango fruit and agriculture that are the key drivers of its
local economy aside from tourism.

TUNA FESTIVAL
is an annual festival celebrated in the first week of
September of every year to honor the bountiful seas
that are teeming with marine resources such as
tuna and the subsequent tuna industry that
continues to thrive, transforming General Santos
City into the undisputed tuna capital of the country.
LONGGANISA FESTIVAL
Vigan Longganisa Festival is a display of
street fairs and dances, culinary contests,
eating, and pageantry.

Every January 22, the locals of Vigan

celebrate a longganisa-themed festival.

Longganisa is a local sausage with a

creamy garlic flavor and a breakfast
staple in the country.
SUMAN FESTIVAL
This food festival is celebrated every February in Baler,
Aurora. The celebration includes a parade of uniquely
designed floats, trade exhibits, fairs, and competitions.

The suman is a sweet sticky native rice cake, and it is

used to decorate the main streets and houses in Baler
during the festivity.

UNOD FESTIVAL
is a cultural and agricultural festival in the
municipality of Castilla, Sorsogon, Philippines every
October 1 to 7. It is a celebration of thanksgiving, of
bountiful harvest of root crops from the farms, and
of the invaluable work of farmers.
 GASTRONOMICAL
PRODUCTS
Gastronomy products encompass a wide range of
high-quality food items and ingredients that are
valued for their taste, quality, and often cultural
significance. They are sought after for their
distinctive flavors, textures, and the ability to
enhance the overall dining experience.
I N T H E P H I L I P P I N E S , S O M E E X A M P L E S O F G A S T R O N O M Y P R O D U C T S I N C L U D E :

Dried Mangoes Adobo Sauce

A popular snack made from ripe A flavorful marinade or sauce made from soy
mangoes that are dried to preserve sauce, vinegar, garlic, and spices, commonly used
their sweet and tangy flavor. to cook meat or seafood dishes.
I N T H E P H I L I P P I N E S , S O M E E X A M P L E S O F G A S T R O N O M Y P R O D U C T S I N C L U D E :

Bagoong Dried Fish (Tuyo)

A fermented fish or shrimp paste used as a Salted and sun-dried fish often eaten as a
condiment or seasoning in Filipino cuisine, breakfast dish with rice and vinegar or used
adding a salty and savory flavor to dishes. as a flavoring agent in various recipes.
I N T H E P H I L I P P I N E S , S O M E E X A M P L E S O F G A S T R O N O M Y P R O D U C T S I N C L U D E :

Purple Jam (Ube) Longganisa

A vibrant purple tuber used in desserts Filipino-style sausages made from ground pork
such as ube halaya (purple yam jam), seasoned with garlic, vinegar, and various spices,
ube ice cream, and ube cakes. typically served for breakfast with rice and eggs
I N T H E P H I L I P P I N E S , S O M E E X A M P L E S O F G A S T R O N O M Y P R O D U C T S I N C L U D E :

Calamansi Dried Squid

Small citrus fruits similar to limes, Sun-dried squid that is often grilled or
commonly used as a souring agent in fried and served as a crunchy snack or
Filipino dishes, drinks, and condiments used as an ingredient in various dishes.
I N T H E P H I L I P P I N E S , S O M E E X A M P L E S O F G A S T R O N O M Y P R O D U C T S I N C L U D E :

Coconut Products Native Rice Varieties

Including coconut oil, coconut vinegar, Such as black rice, red rice, and glutinous rice,
coconut milk, and coconut water, which which are used in traditional Filipino dishes like
are widely used in Filipino cooking for bibingka (rice cake) and suman (sticky rice cakes).
their rich flavor and versatility.
 SOME EXAMPLES OF TRADITIONAL FOOD

Kaldereta Menudo Mechado Afritada

Tinola Sinigang Kare - kare Dinuguan

 SOME EXAMPLES OF TRADITIONAL FOOD

I n a s a l L e c h o n L u m p i a H a l o - H a l o Laing

P a n c i t A r r o z C a l d o C a s s a v a c a k e A d o b o
 LOCAL FOOD
Local food refers to the unique characteristics and qualities that define the cuisine
of a particular region or locality.

It encompasses the distinctive ingredients, flavors, recipes, and cultural traditions

that are associated with a specific place and its people.

Local food identity is an important aspect of a destination's appeal.

It can provide visitors with a unique and authentic culinary experience that reflects
the local culture and traditions.

Local food identity can also help support local farmers, producers, businesses, and
promote sustainable food systems.
 LOCAL FOOD

Adobo is one of the few dishes in the Philippines with local origins as it was given the
Spanish name later. This lip-smacking dish is as Filipino as you can get, and it goes
with nothing else but rice. Every family in the Philippines has its own way of cooking
adobo, so it might taste a little different from place to place.

One of the best things about visiting the seaside cities and towns in the Philippines
is the regular availability of fish and other seafood. When in this beach paradise, try
kinilaw, a vinegar-cooked ceviche in open flame. Kinilaw can be as simple as raw
fish with vinegar dressing over it, but some of the restaurants serve the fresh dish
with calamansi juice, soy sauce, shrimp, bits of pork belly, salted egg, and onions.
 LOCAL FOOD

In the Philippines, chicharon is dipped in coconut vinegar instead of salsa. This dish
is one of the most popular Philippines foods to eat as a snack with beer. Over the
years, locals have experimented with the dish, creating new variations. But nothing
comes close to the original chicharon.

The Visayan islands’ residents have perfected the dish, and you will never taste
anything like Inasal. Marinated in ginger, lemongrass, and calamansi juice, the
chicken is roasted over fire and basted with annatto oil. Served with rice, soy sauce
dip, and sometimes liquid chicken fat, Inasal is definitely one of the Philippines food
items one shouldn’t miss at all.
THE HISTORY OF
LUZON CUISINE
The cuisine of Luzon has been shaped by cultures that
had a strong presence on the island throughout history.

Spanish colonization in the 16th century- brought with it

ingredients like tomatoes, garlic, onions, peppers, olives, capers,
eggplants, and citrus fruits.

Chinese immigrants arrived during the 19th century- They introduced new dishes
such as noodle soups and stir-fries to Filipino cuisine.

American occupation - after World War II saw an influx of western ingredients like
canned meats and packaged cereals into Filipino diets. These flavors are still
prevalent today and have become integral parts of modern-day Luzon cuisine.
TOP 3 LUZONIAN FOODS:

BISTEK
SISIG KARE KARE TAGALOG
is a popular Filipino dish made by boiling, chopping,
and grilling parts of pig's head such as ears,
cheeks, and jowls, which are then seasoned with
salt, pepper, and vinegar. The meat is combined
with fried onions, sili, and chicken livers, and the
whole concoction is traditionally topped with a raw
egg.
Originally, sisig had no meat in it, and was first
described in a 1732 Kapampangan dictionary by Fr.
Diego Bergano as a salad consisting of guava or
green papaya.
Sisig - derived from the word sisigan, meaning to
make sour.
KARE KARE
is a traditional Filipino stew consisting of meat such as tripe, pork leg, ox tail, goat or
chicken, vegetables, and a thick, savory peanut sauce flavored with annatto seeds.
Shrimp paste (bagoong) is often served on the side in order to enhance the flavors of
the dish.

Kare-kare is traditionally cooked in a clay cooking pot

known as palayok.

Some believe that kare-kare has origins in the Pampanga

region, while others claim that the name of the dish is
derived from the Indian word curry, and that it was
introduced to the Philippines by Indians from the Rizal
province.
is a traditional meat dish originating from the Philippines.
It consists of thinly sliced beef that's marinated and
braised in a combination of citrus juice (usually from
lemon, lime, or calamansi fruit), onions, garlic, soy
sauce, and pepper.
It is believed that the dish was derived after the Spanish
bistec encebollado. When properly prepared, the flavors
should be savory, salty, and tangy. It's important to use
only the freshest beef and the most tender cuts such as
top round and sirloin.
The dish is traditionally garnished with pan-fried onion
rings on top and served with steamed rice on the side.
ORIGIN OF FOODS
AND THEIR
CHARACTERISTICS

Cuisine of Cuisine of Insular

Central Luzon Southern Luzon

Cuisine of Mainland Cuisine of Bicol

Southern Luzon Region
CUISINE OF
CENTRAL LUZON
Region 3 earned itself the moniker “Rice Granary of the Philippines”,
since it has the largest plain in the country and produces most of the
country’s rice supply. The cuisine of this region was a witness to
Philippine history, as the Kapampangans were tapped by Spanish
elite households to prepare meals for foreign dignitaries
(Cambodian prince, Russian archduke) and were again tapped to
produce and prepare a meal during the Proclamation of Philippine
Independence in 1898.
CHARACTERISTICS:
Cooking is marked by elaborate preparation and
clever combination of many different ingredients in a
single dish.
The people have a passion for meat especially pork
and poultry. Some popular dishes are sisig, embutido
and balut.
They usually like their vegetables sautéed in garlic,
onions and tomatoes with pork and shrimps.
Cooking is influenced with Spanish, Mexican, Malay and
Cantonese flavors.
 NATIVE DELICACIES : MAIN COURSE

Pindand Damulag Bulanglang Kapampangan

Pindang damulag or fermented carabeef is a This dish looks like a typical sinigang but it smells
native traditional food from Pampanga, Philippines. and tastes differently. Sinigang takes its sourness
It’s sour and uses sugar, salt, anisado wine, and from the tamarind used for the broth, while
Prague powder is used to preserve the meat. bulanglang takes its sweet and sour flavor from the
native guava.
 NATIVE DELICACIES : MAIN COURSE

Buro Biringhe
or balo-balo is basically fermented rice (mixed is a simplified Filipino version of Spanish
with shrimp or fish) which is a popular condiment in paella, made with local ingredients.
Pampanga. Some find eating buro extreme, maybe said to have originated from the
because of its pungent smell and appearance, but northern province of Pampanga
it makes eating much better.
NATIVE DELICACIES : MAIN COURSE

Kare-Kare
Filipino stew consisting of meat
such as tripe, pork leg, ox tail, goat
or chicken, vegetables, and a
thick, savory peanut sauce flavored
with annatto seeds. Some believe
that kare-kare has origins in the
Pampanga region, while others
claim that the name is derived
from the Indian word curry, and
that it was introduced to the
Philippines by Indians.
 NATIVE DELICACIES : SNACKS & DESSERTS

Mangoes Chicharon Tilapia Ice cream

Known for its incomparable popular in Central Luzon, these are made The weird concoction was developed by
sweetness and its taste beyond from pork backfat. The Chicharon version in a professor of the College of Home
words, the Dinamulag variety is the the region is composed of pork rind, fat and Science and Industry from Central Luzon
most popular among Zambales a bit of flesh State University (CLSU), steamed tilapia
mango varieties. flakes with carabao and condensed
milk, cream, walnuts and cheese.
CUISINE OF MAINLAND
SOUTHERN LUZON
The Southern Tagalog region,
composed of Cavite, Laguna,
Batangas, Rizal, and Quezon,
collectively called Calabarzon, is
not just rich in history and natural
resources. The region also has an
interesting culinary heritage as
seen in its unique delicacies and
specialty dishes.
CHARACTERISTICS:
They are more of historical appeal. Most
dishes are heirloom, with accounts of dishes
first prepared as viand on a normal dinner
table. Some are just experiments that
became popular because of neighbors.
Most food prepared are eaten in special
gatherings.
Presence of meat and meat products in most
food preparations.
 NATIVE DELICACIES : MAIN COURSE

Bulalo Malabanos Gotong Batangas

Bulalo is largely considered to have Cavite-style fish adobo made with This savory beef dish specifically originated
originated from Southern, and its history eel. in Lipa City and has redefined the proud
can be traced back to the 16th century city’s cuisine since then. The gotong
when Spanish colonizers and Chinese Batangas differs from those found in Manila
traders brought cattle to the Philippines. with its lack of rice.
 NATIVE DELICACIES : MAIN COURSE

Lomi Tawilis
This pancit dish originated in Lipa, Batangas back in This type of freshwater fish only thrives in the Taal
1968, and was invented by restaurateur To Kim Eng. A Lake in Batangas. Because of its small size (it can only
bowl of lomi typically has thick egg noodles, pork liver, grow a maximum of 15 centimeters), Batangueños
fish balls, kikiam, and quail eggs, all swimming in a thick commonly fry this fish to avoid getting it mashed. It’s
broth and occasionally topped with a whisked egg. usually served with rice and vinegar as a dipping
sauce.
 NATIVE DELICACIES : SNACKS & DESSERTS

Bikong Batangas Espasol Kapeng Barako

a soft, chewy Filipino rice cake prepared with a Batangas Brew is actually Liberica
Also known as ‘sinukmani’, the Bikong combination of toasted glutinous rice flour and coffee, which originated in Liberia in
Batangas is a type of rice cake differs West Africa. The coffee bean was
grated green coconut that is slowly cooked in
from all the local rice cakes with its brought to the Philippines and planted in
coconut milk. Espasol is associated with the
origin and ingredients. Lipa by the Spaniards during the Spanish
Laguna region, where it is a hailed as a local
colonial era.
specialty.
 CUISINE OF INSULAR
SOUTHERN LUZON
The region’s economy relies mostly on
agriculture, fishing and ecotourism,
making it one of the strongest in the
country.
MIMAROPA is one of the Philippine’s top
producers of rice, banana, coconut,
mango, cashew, papaya and cassava,
which are included among the
country’s top export products.
CHARACTERISTICS:
Seafood is their main protein source, as the
geographic setting provides steady supply.
Rice is the main staple.
Subsistence agriculture is present in the
region, with sweet potato and taro as
secondary staple to rice.
Their food and drink is connected to their
beliefs, mostly animistic in nature.
 NATIVE DELICACIES : MAIN COURSE

Adobong Pugita Manakla

This adobo dish originating from Occidental Mindoro is Manakla is the local Marinduque word for crayfish, and it’s
made with mature octopus that's cooked in a combination a variety of crayfish especially popular in Marinduque, and
of vinegar and soy sauce. The octopus is marinated, is regularly used as a protein for every type of recipe you
drained, and then placed into a pan with sautéed garlic can think of.
and onions.
 NATIVE DELICACIES : MAIN COURSE

Sarsa Mika Gayabon

The dish is made out of small shrimps is Romblon's version of Laing. But what
Miki noodles are made up of egg flour and
caught in streams, mixed with young makes it different is that they use fresh
are similar in size to the typical pancit
coconut and chili. It is then wrapped gabi cooked until the leaves are
noodles. Miki pancit in Marinduque is a must-
in coconut leaves, giving it that local mashed into a pasty texture. It is very
try.
touch. It originates from the islands of chunky and is not spicy like the
Romblon. Bikolano version.
 NATIVE DELICACIES : SNACKS & DESSERTS

Arrowroot Cookies Bibingkang Lalaki Tamilok

Popularly known as uraro, are the also referred to as Bibingkang Boac, named also known as woodworm, it’s actually
number one pasalubong food in after the province’s capital. It’s a huge portion a mollusk harvested from mangrove
Marinduque. Arurut are dry, of bibingka; that’s the size of a pizza. It trees. It has a very long, soft and flabby
powdery, bite-sized flower-shaped contains eggs. Bibingkang lalaki also uses body which tastes like an oyster. Many
cookies made from arrowroot flour. coconut wine instead of yeast, which keeps its restaurants in Puerto Princesa serve
inside moist after cooking. Tamilok.
CUISINE OF BICOL
REGION
The Southern Tagalog region, Bicol is a region
in the Philippines located in the southeastern
part of Luzon. The region is famous because
of the Mayon Volcano. The Bicol region is also
known for its delicious food and delicacies.
The Bicolanos love spicy foods. They also use
coconut cream in most of their recipes. The
combination of hot spices and coconut
cream is very enticing not only in the Bicol
region but also in the entire Philippines.
CHARACTERISTICS:
In Bicol Food culture, practically any vegetable can
be cooked in coconut milk and chili peppers
All kinds of produce, including seasonal fruit, pair
perfectly with coconut milk
It is normally a spicy flavor profile, due to the use of
serrano and birds’ eye chilies.
Taro is also used liberally, as most of the river and
streams are filled with taro plants.
Mainly agricultural in industry, thanks to its rich
volcanic soil.
Due to its proximity to the Pacific Ocean, the region
uses seafoods as protein sources.
 NATIVE DELICACIES : MAIN COURSE

Kinunot Laing
a spicy appetizer which ingredients include shark meat or is made from local “gabi” or taro leaves. The leaves is
sting ray meat. The shark or the sting ray is cooked with simmered in coconut cream and then served with siling
coconut cream and malunggay or moringa leaves. It is a labuyo or chili pepper. The dish is very common since the
common joke in Bicol that when travelling by sea, you Bicolanos plant taro near their houses.
should bring malunggay because the sharks are afraid of
it.
 NATIVE DELICACIES : MAIN COURSE

Bicol Express Pancit Bato

is a dish which was named after a passenger train from is a variety of noodles recipe that originated in the
Manila to Bicol. They named the dish Bicol Express municipality of Bato, from the Camarines Sur province
within the Bicol region. The dish is somehow similar to the
because eating the dish will make you run like a train to
more widely known Pancit Canton. For the Pancit Bato
look for water to drink. Bicol express is made up of pork
dish, the noodles are cooked first. Carrots, cabbage,
cooked in coconut milk and spiced with lots and lots of red
garlic, onion, and peppers.
hot chili.
 NATIVE DELICACIES : MAIN COURSE

Tilmok Pinangat
is a Bicolano native dish that is specific only to the also referred to as Bibingkang Boac, The
region. The main ingredients in the dish are the crab native Bicolano recipe is based on
meat and coconut. They are mixed together and ingredients such as coconut cream, taro or
steamed. The Tilmok dish is served wrapped in “Gabi” leaves, and chili pepper.
banana leaves.
 NATIVE DELICACIES : SNACKS & DESSERTS

Sili Ice-Cream Sinapot Pili

1st Colonial Grill has become is a banana dish also known as maruya or The Bicol region is rich in Pili nuts. The
popular for their Sili Ice Cream, a baduya for non-Bicolanos saba (Cardaba recipes based on Pili nuts are many
creamy frozen dessert punctuated banana). The bananas are peeled and sliced and diverse. After boiling the nuts
with a hint of spice from and then mixed with flour, salt, baking powder, they are consumed with fish sauce
homegrown chili peppers. eggs and water. The mixed ingredients are then dip. By adding some sugar to the raw
fried in boiling cooking oil. Pili nuts, you can caramelize them.
TRADITIONAL/
LOCAL FOODS
OF LUZONIAN
CUISINE
 Dinengdeng Papaitan
Dinengdeng’s name comes from the method of its cooking. is a famous Ilocano dish whose name comes from the word
“Idengdeng” can be literally translated to “salain,” which pait or bitter. Comprised of goat and cow innards,
refers to the bagoong (shrimp paste) that is filtered papaitan’s distinct sour flavor and yellow color comes from
through a kind of sieve into the water in which this medley the bile that is extracted from the animal’s liver.
of vegetables is cooked.
 Pinakbet Igado
is a vegetable dish that is a staple in Ilocano cuisine. It is is a kind of viand from Ilocos which features laman ng
made with a mix of local vegetables such as bitter melon, loob or entrails, such as liver and spleen. The name Igado
eggplant, squash, and okra. comes from the Spanish higado, which means atay or liver,
and involves a cooking process which is similar to adobo.
 Tupig Pancit Malabon
also known as intemtem or kangkanen, is a Filipino rice Pancit Malabon is a noodle dish made with thick rice
cake originating from northwestern Luzon, particularly the noodles, shrimp, squid, pork, and a variety of vegetables.
regions of Pangasinan, Tarlac, and Ilocos. It is flavored with a rich shrimp sauce and garnished with
crushed chicharon (pork rinds).
 Bulalo Ginataang Santol
is a Filipino beef soup made with beef shanks and marrow The not-so-common ingredients for this distinctive and
bones, simmered for hours to create a rich and flavorful tasty dish include grated santol (cottonfruit), minced pork,
broth. and chiles. A unique flavor experience is produced by the
blending of sour, spicy, and creamy flavors.
SINANGLAY NA TILAPIA Ginataang manok
wherein Tilapia is packed with a blend of tomatoes, This traditional Bicolano meal is made with soft chicken
onions, and ginger before being wrapped in pechay or pieces that have been simmered in a fragrant coconut
mustard leaves and cooked in a decadent coconut milk milk sauce with green papaya and fiery chilies.
sauce.
 Kanding-ga Ginataang manok
is the Bicolano’s way of preparing bopis, made with pork This traditional Bicolano meal is made with soft chicken A
offal such as heart, lungs, spleen and other offal cooked delicious Bicolano meal called inulukan is created from
in vinegar and coconut milk, spiked with chillies. taro leaves that have been filled with crab and shrimp and
cooked in a thick coconut milk sauce. Inulukan is a
pinangat variety only stuffed with mixed crab meat.
 DIFFERENT
VARIETY &
GARNISH FOR
LUZON CUISINE
 Sisig Kare-Kare
Sisig is a popular Filipino dish made from parts of a pig's Kare-Kare is a Filipino stew made with oxtail, tripe,
head, such as the ears and cheeks, and liver. It is and/or pork hocks, and a variety of vegetables such as
seasoned with calamansi, onions, and chili peppers. Best eggplant, bok choy, and string beans. It is thickened with
garnsished with egg on top and crushed chicharon. It peanut sauce and served with bagoong.
originates from the Pampanga region in
Luzon.Kapampangan sisig is served on a hot plate.
 Pancit Ensaymada
Pancit is a traditional Filipino noodle dish with rice Ensaymada is a Filipino pastry made from a sweet and
noodles, chicken, pork, and vegetables. Different type of buttery dough, topped with sugar and grated cheese. It is
pancit varies from the way it is cook such as Pancit often enjoyed as a dessert or snack
Malabon, Pancit Guisado, Pansit Bihon, Pansit Bato and
many more.
 ThaNK YOU
FOR LISTENING!

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