Here’s What You Should Eat in Every Region in Luzon

Traveling can be delicious!

Crocodile sisig at Camalig Restaurant

Nothing beats unspoiled nature all in its natural glory. In Mimaropa there’s pristine beaches, underground rivers, hidden lagoons, and the endless bright blue sky perfect for even the shortest getaway. Explore the Underground River, Tubbataha Reef Marine Park, and the beaches of Coron and El Nido.

Palawan’s exotic side could be seen in their exotic delicacy, the tamilok, found inside mangroves. These look like worms but are actually just long and slimy woodworm mollusks. Locals say it’s best eaten raw dipped in salt and vinegar.

Most of the local restaurants at Palawan serve Crocodile sisig, a variation of the sizzling dish that typically uses pork. Mimaropa is also rich in seafood and their cuisine includes adobong pugita, matured octopus cooked in soy and vinegar sauce. The danggit lamayo or fresh rabbitfish is also popularly served during breakfasts. It’s sundried, partly salted, and marinated in vinegar, garlic, and pepper.

This region is home to the type of native rice cake named Bibingkang Lalaki. We won’t spoil you on why they’re called that, you have to go there and ask a local yourself!

Region 5: Bicol Region(Albay, Camarines Norte, Camarines Sur, Catanduanes, Masbate, Sorsogon)