A race is often identified with the food that they make and eat. As a saying goes "You are what you eat"
Filipinos are generally food lovers. Meals are served for breakfast, brunch, lunch, snacks, dinner, even midnight snacks and for some, anytime of the day.
There are several delicacies Cebuanos are famous for nationwide and most probably known worldwide as well. The following are just few examples of Cebuano delectable cuisines and food products:
Zubuchon and Carcar Lechon
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| image from cebu tourism |
Anthony Bourdain, an American chef and famous author of Kitchen Confidential: Adventures in the Culinary Underbelly hailed Zubuchon's Lechon (Roasted Whole Pig) as one of the best and tastiest roasted pig. One can find several outlets of Zubuchon within the City.
When in Carcar, however, you can find the famous original Cebu lechon at the back of the Carcar public market, there will be a lot of small stalls that offer you a taste of this famous roasted pig.
Carcar Chicharon
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| image from iluvcebu |
Craving for some fried pork rinds? Carcar's chicharon is one of the best if not the best there is.
There are several brands to choose from but all of them really taste good. It is ideal that one should buy them when they are freshly cooked and all you need is just a small bowl of vinegar and you are solved.
Bantayan Island's Boneless Dried Fish
For those whose taste are more eccentric, when in Bantayan Island, aside from strolling around the famous white sand beaches of theirs, one should sample it's famous boneless dried fish, that is, if your nose is up to it. Although many would resent the smell of any dried fish, once you have tasted this dip it with vinegar and accompanied with rice, it would be like heaven. You can also add fried ripe tomatoes to the fried dried fish as it's juice blends well with the oils. Another way to prepare it is add it as the meat ingredient to your "utan bisaya" or Visayan native vegetable soup.
Chorizo de Cebu
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| image from familyeatsandtravels |
One famous street food in Cebu is barbecue and if you see a barbecue grill anywhere, chances are you will find the famous Chorizo de Cebu on a stick.
Chorizo de Cebu differs from other chorizos made like in Mexico or Spain, it is one of the legacies left by the Spanish to Cebuanos although chorizo de Cebu is reminiscent that of the Mexican style chorizo.
Utan Bisaya
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| image from Tamgu Grill |
There are different ways to cook Utan Bisaya but it's main ingredients are Moringana Olifera, yellow squash, eggplant and Okra or lady's fingers which is the main ingredient that gives the soup it sticky feel.
To cook this, just boil water. Add in the necessary spices like pepper, then onions, tomatoes, salt. Once it is already boiling add in the squash or those ingredients that take a while to cook first then just before turning the heat off, add in the moringana, just be careful not to overcook the vegetables.
Puso or Hanging Rice
As everyone know, rice is the staple food of the Filipinos but Cebuanos are well known for it's hanging rice. A variety of Ketupat but instead of using palm leaves, Puso is made using young coconut leaves. the leaves are then woven in an intricate pattern that forms like a heart, thus the name puso or heart , rice is placed inside and then boiled until cooked. It is then hanged to avoid spoilage. You will see puso in every barbecue stands as well as carinderias throughout the entire island. Puso is the best option when going to beaches as compared to the regular cooked rice.
So if you plan on exploring Cebu, might as well try some of our dishes and who knows, you might crave for more...
So if you plan on exploring Cebu, might as well try some of our dishes and who knows, you might crave for more...
