Filipinos are natural food lovers. From the wide variety of well-known regional cuisine, street food, and more, the Philippines became a travel destination that is associated with food. Our famous “adobo” inspired people to introduce our way of cooking to the world. And of course, we shouldn’t miss our special delicacies as well.
Cebu delicacies that you need to bring home
Cebu has its own specialty, too. And here are some of the delicacies that we automatically think of in Cebu when we hear about them. Let’s start with Cebu delicacies that are something sweet until we end with something savory.
Otap is an oval-shaped puff pastry cookie from the Philippines, especially common in Cebu where it originated. It usually consists of a combination of flour, shortening, coconut, and sugar.
Masareal or masa real is a Filipino delicacy made from a mixture of finely-ground boiled peanuts, sugar or syrup (latik) and water. It is dried and cut into rectangular bars. It is traditionally sold wrapped in paper and tied with twine. It originates from Mandaue, Cebu.
This coconut-flavored salvaro biscuit is considered a nutritious and healthy delicacy. Salvaro Coconut Biscuit is enriched with fiber, coconut liquid, brown sugar, and baking powder. It’s a healthy and nutritious delicacy, thus a favorite pasalubong item. Furthermore, this biscuit is just one of the many unique and delicious delicacies.
Cebu has its high reputation when it comes to mango production. Mangoes’ versatility proves that the production can be turned into a different way. From fresh to processed ones, and came out in packed style products – the dried mangoes.
Rosquillos are Philippine cookies made from flour, eggs, shortening, sugar, and baking powder. They were originally created by Margarita “Titay” T. Frasco in 1907 in Liloan, Cebu. The name means “ringlet” in Spanish (from Rosca, “ring”) and was reputedly coined by Philippine President Sergio Osmeña.
As we have featured the sweet ones, let us try to know what other delicacies Cebu can offer on the savory part of the food chain. From the well-known Cebu Lechon to the iconic hanging rice, Cebu can definitely give you the best taste of everything.
Before the 60s, ngohiong was a gift exchanged between Chinese families during special occasions. Ngohiong, during this time, resembled sausages and had meat, particularly pig intestine, in them. It is one of the most popular local delicacies in Cebu. It is a Cebuano variant of the Chinese spring rolls.
Danggit is the local Philippine name for a fish also known as the rabbitfish or spine foot. It is a popular Filipino food and is well known as a product of Cebu. When fried, it becomes crispy and is often eaten dipped in vinegar.
Do we need to say more?
Cebu is home to a number of delicacies that have tickled the taste buds of Cebuanos for generations. One delicacy that the city of Carcar in Cebu is known for is chicharron or pork rind crackling. This local delicacy is common to be seen in its markets. As both locals and tourists enjoyed eating this crunchy treat, it is considered a must-buy for anyone visiting the town.
Let us not forget to get hold of Puso with the Cebu Lechon and ngohiong to an easy with the pocket, combo meal in Cebu. Also never forget the unbeatable siomai from Tisa. That’s also something you need to try and bring at home when you visit Cebu.
ALSO READ: Lechon de Cebu: The Evolution
If ever you’ll drop by the nearest food stall or at the supermarket, don’t forget to buy as many of the Cebu delicacies we have featured and munch away the whole day.
How about you? What are your favorite Cebuano delicacies? Are you on the sweet or savory one? Or did we leave something? Let us know by leaving your comments in the comment section below.