Cebu is known as the “Queen City of the South.” It is a popular destination for tourists in the Philippines because of its rich history and beautiful beaches. Cebu is often considered the Philippines’ “second capital.” To do justice to the rich history of these islands and the civilization they contributed to establishing would need a whole TV series.
In addition to that, having a lengthy mountain range that slivers across the main island from north to south. This mountain range splits the area into still smaller towns that each have their own particular methods of preparing meals and diverse traditional food items. Cebuano cuisine is a reflection of its sensational tropical panorama. And speaking of, the island’s booming culinary sector is the source of even greater pride among inhabitants than the island’s tourist attractions. Cebuano food has gained its following thanks to its distinctive flavors, uniquely associated with the region.
If you’re in need of a vacation destination that has it all, a package back to back, go no farther than the majestic island of Cebu. Here are some of the native delicacies that you must try while there.
Escabeche à la Cebu
All you need is some ginger, garlic, and onions to make authentic Cebuano escabeche. Most Filipinos are used to a “sweet and sour” sauce thickened with cornstarch and made in the Chinese way. The major flavors come from vinegar, sugar, and salt, but there is no cornstarch in it. For presentation purposes where the fish may still be appreciated! Cebuano cuisine is characterized by a focus on preserving the natural flavors of its components.
SuTuKil
Locals call this dish SuTuKil, which is a play on the words “Sugba” (grill), “Tula” (stew), and “Kilawin” (to marinate in vinegar). To put it simply, you may choose one kind of fish and have it prepared in three different ways. For this reason, it has become a favorite among visitors to try various local styles in one sitting. The kinilaw, the Filipino equivalent of sashimi, is a must-eat. The greatest thing is that while these meals are prepared by locals, they won’t be mass-produced. Visitors may enjoy the authentic flavors of Cebuano cuisine.
Bam-i
A chef who ran out of noodles while preparing a celebration meal is claimed to have devised bam-i (“bam-ee”). Bam-i is a stir-fried Cebuano noodle dish that utilizes both egg and bean thread (glass) noodles. Historical research, however, links bam-i to noodle meals popular in Indonesia, Malaysia, and Singapore, all of which are thought to have been introduced by immigrants from Fujian, China. Bam-i is a hearty dish made with noodles and anywhere from ten to fifteen other components, such as pork, pig liver, chicken, shrimp, squid, vegetables, herbs, and a mushroom, locally known as tengang daga, or “rat’s ear.”
Bingka Dawa
The bingka or bibingka was one option. Bingka dawa follows. Compared to bingka manufactured in other locations, the texture of bingka dawa is distinguishable due to the inclusion of dawa (millet) in the mixture. Yet, like the bingka, it is a tasty delicacy of which the people of Asturias, Cebu are justifiably proud.
Biko
Sticky glutinous rice, coconut milk, and sugar go into making biko, a traditional Filipino delicacy. The cake is then covered with caramelized coconut milk and sugar reduction called latik. Common uses include desserts and light afternoon meals. No one in the Philippines seems to wonder where biko came from, yet the country with the longest history of domestic rice cultivation is really China. There are now as many versions of biko as grandmothers in Cebu have popularized them, but you won’t have to break into anyone’s grandma’s fridge to get it; you can find it at any Filipino or Cebuano restaurant. It’s so easy and delicious that you’ll immediately add it to your list of go-to comfort meals.
Lechon
Lechon, or more specifically lechon Cebu, is a young pig impaled on a bamboo pole and roasted whole over hot coals after being filled with a secret blend of herbs and spices (often including star anise, spring onions, and lemongrass). It’s a must if you’re visiting Cebu, as the name suggests. Although pigs are often roasted in other former Spanish territories, none do it with nearly the same soft, juicy, crispy, and flavorful ingredients as the Cebuanos’ personality. Is there a distinguishing feature? This dish is delicious on its own. The only thing that can improve the taste of Lechon Cebu is rice and plenty of it.
Danggit
These sun-dried rabbitfish are seasoned with salt (also known as spine foot). Once the fish has been gutted, washed, and salted, it is dried on racks in the sun. Dried danggit is a specialty of Cebu, and with good reason: the fish thrives in the warmer, shallower seas surrounding the island. It tastes best when served hot, just out of the fryer, with a side of steaming rice. And oh! The use of hot vinegar is highly recommended. Dried fish is designed to be consumed in its whole, including the head, tail, and bones, and crumbles in the mouth when chewed.
Puso
Simple white rice prepared with coconut leaves. The convenience of this portable rice is unparalleled. Puso rice is often called “hanging rice” because it is served, cooked before being wrapped in coconut leaves, and hung from the ceiling at local restaurants. The coconut leaves provide flavor and make for convenient and portable packaging. Puso rice goes well with anything you can get your hands on, whether it’s street food, Lechon, or everything else.
Ngohiong
This dish is similar to the well-known spring roll; it is deep-fried and often consists of ground pork and Ubod (bamboo shoots). You can’t generalize about Ngohiong since each region has its special blend. The five-spice powder is part of the spicy, sweet, and sour sauce that gives Cebu ngohiong its distinctive flavor. They pair nicely with other popular street dishes like squid balls, tempura, chorizo, and many more. This dish’s bold taste complements a simple bowl of rice very well.
Siomai
Cebuanos put their own spin on steamed Chinese pork dumplings by making siomai sa Tisa. The flavor sets it apart from other commercially offered siomai; it has a depth and variety of flavors that other siomai just don’t have. You won’t be able to get enough of the distinctive sauce—a blend of soy sauce, vinegar, chili-garlic, and calamansi—that comes with each order. Siomai is available in many types of restaurants, but they are most often seen at hawker centers, where they are purchased by customers seeking a cheap, substantial meal on the go. Pick your preferred cooking method, steamed or fried, and dig in!
Binignit
Binignit is a coconut milk-based stew made from various fruits and tubers. This particular afternoon snack is a specialty of the Visayas area of the Philippines and, more specifically, of Cebu. There is no meat in binignit, which may be why it is customarily prepared by Cebuanos on Good Friday. Cebuanos, who are mostly comprised of Catholics, abstain from eating meat every Friday during Lent. It’s certain to be a hit with your guests because of its luxurious texture and delicious coconut taste.
All these and more! Get ready to take in these all-time favorites during your visit. Sooner or later, you’ll come running back to the Queen City of the South looking for more, as its delectable cuisine can put any eager visitor spellbound for good!
