MOST tourists know Cebu for world-class beaches and vibrant cityscapes. Beyond these, many Filipinos also know Cebu as one of the Philippines’ most important culinary centers. Not only does Cebu have original delicacies that are unmistakably Cebuano but it also offers unique twists on many national favorites.
Whether you’re a foodie or a first-time visitor eager to dive into Cebuano culture, Cebu’s delicacies are an important part of the experience. The next time you visit, come by the hole-in-the-wall spots and premium restaurants Cebu foodies recommend to try these quintessential Cebuano dishes:
Lechon de Cebu
It’s impossible to discuss Cebuano cuisine without talking about Cebu’s version of the popular Philippine dish. Foodies all have their opinion on whose lechon is the best, but the lechon from Carcar, Cebu often tops informal surveys. Unlike the lechon that you’d find in Manila, lechon de Cebu does not come with a liver sauce — nor does it need it. The meat is flavorful right off the pig, a result of meticulous preparation and unique seasoning techniques. While best enjoyed during celebrations, you can savor it anytime in Cebu and pair it with the next entry on this list.
Puso
Also known as “tamu” or “hanging rice,” puso is rice wrapped in woven coconut leaves and boiled to perfection. It derives its name from the local word for heart, which the neat package it comes in resembles. Puso is traditionally prepared as a convenient meal for journeys, but nowadays, it is a must-have accompaniment to lechon and grilled dishes.
SuTuKil
SuTuKil stands for sugba (grilled), tula (soup) and kilaw (the Philippine answer to ceviche). This classic trio showcases the best of Cebu’s seafood in a harmonious symphony of flavors. Visit the island’s seaside restaurants to take your pick of the day’s catch and have them prepare it in these three styles. The interactive dining experience is a big part of local food culture and offers a multifaceted taste of Cebu’s coastal cuisine.
Masareal
The first sweet treat on this list, masareal (literally “royal dough” in Spanish) is a crumbly bar made from finely ground peanuts and sugar. Originating from Mandaue City, several makers now have their own spin on this compulsively snackable delicacy.
Nilarang
Nilarang or linarang is a savory fish stew made with a broth infused with one of several different types of sour local fruits, fermented black beans, coconut milk and spices. It can be made with different types of fishes but stingray is generally regarded as the quintessential choice.
Iconic delicacies
Cebu’s culinary scene offers something for every palate. Aside from these delicacies, Cebu offers many other interesting foods, including fusion cuisines that reimagine Cebuano staples. As a cosmopolitan city, Cebu also offers more than its fair share of international fare. Talk to a local to find the best places to try these foods or book a hotel with a restaurant that gives you some of that local Cebuano flavor.
