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Mga sikat na Pagkain sa ibat ibang panig ng pilipinas.

Durian sa Davao City- Kasabay ng isang buwang selebrasyon ng Kadayawan Festival sa Davao City ngayong Agosto, ibinida nila ang ibat ibang pagkain na
hinaluan ng ipinagmamalaking durian ng lungsod.

Cassava Cake or Budin in Tayabas Quezon-If youre a fan of cassava or tapioca, then this is the kakanin choice for you.

Sisig-Aling Lucing who invented this dish at a humble stall along the train railways in Angeles City, Pampanga. While Sisig can be found in many
restaurants, try the original version at Aling Lucing Sisig.

Crispy pata-Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp,
crackling exterior. Served with vinegar, soy sauce and chili. If you have a craving for this at any time, Aristocrat is open 24 hours. San Andres St., corner
Roxas Blvd., Malate Manila

Taba ng talangka-The fat of a small variety of crabs are pressed and sauted in garlic. This cholesterol-laden Filipino food is often used as a sauce for
prawns or eaten with fried fish and riceThe best taba ng talangka comes from the provinces of Pampanga, Tarlac and Bulacan. Buy a bottle or two from the
markets there, or pasalubong shops like Bulacan Sweets.

Pancit Palabok-When Filipinos have guests, they don't skimp. The pancit palabok served on most birthday parties is oozing with flavor and textures.

The noodle dish is layered with rice noodles, a rich orange sauce made from shrimp broth, pork, hard boiled eggs, shrimps, chicharon (pork rinds) and
sometimes oysters and squid. Enjoy the rich sauce of Perfect Loaf Bakery and Caf. Angeles City, Pampanga.

Cebus Letchon Isa sa pinakasikat na pagkain sa Cebu, at ang karaniwang tawag dito ay Cebus Lechon

Tuna-Ito ang sikat na pagkain sa Gensan , at halos lahat ng tuna ay nanggaling sa

Gensan dahilan na lamang ng mataas na produksyon nito.

Laing at bicol express-Ito ang sikat na pagkain sa Bicol .Ito ay isang maanghang na pagkain na gawa sa gata at pinatuyong mga dahon, dahil sa mura
notong halaga at masarap ito ay naging napakasikat.

Bulalo-Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made with from freshly slaughtered Batangas beef.

The broth is rich with flavors seeped from the beef after boiling for hours. The bones are big, meaning more bone marrow to enjoy.
In Santo Tomas, Batangas, there's a row of restaurants along the highway serving bulalo. But the best one stands out further away in nearby Tagaytay city,
called Diner Caf.

Arroz Caldo-While chicken soup soothes sick Westerners, Filipinos turn to arroz caldo, a thick chicken rice porridge.

Cooked with ginger and sometimes garnished with a hard-boiled egg, toasted garlic and green onions, this Filipino food is sold in street-side stalls.

If dining al fresco doesnt suit you, try it at the Via Mare outlets around Manila.

Kare-kare-This stew of oxtail has the most delicious sauce made from ground toasted rice and crushed peanuts. Banana blossom, eggplants and string
beans add more interesting textures, to make it a complete meal on its own.It's eaten with steamed rice and bagoong (shrimp paste). While moms kare-
kare is always best, the version at Caf Juanita is authentic.

Ilocos empanada-its name reveals its Spanish origins. But its ingredients are all local.Grated unripe papaya or bean sprouts, egg and loganiza (pork
sausage) are stuffed in the empanada and deep fried, accompanied with a spicy vinegar sauce.

Betute-The French may have turned frogs' legs into a delicacy, but Filipinos take it to the next level. They get a frog, stuff it with minced pork and deep-fry
it.

While betute isn't for everyone, the adventurous can try it at Everybody's Cafe, an authentic Pampango dining institution for many decades now.

Del Pilar, MacArthur Highway, San Fernando, Pampanga,

Laing-This dish of taro leaves cooked in rich coconut milk is an everyday staple in Bicol. Morsels of meat and chili are added to give punch to the Laing.

It's eaten with steamed rice. The authentic versions from kitchens in Naga and Albay are most delicious. In Manila, try it at Dencios.

Sinugno-Cooking with coconut milk is common in the province of Quezon, south of Manila. Freshwater tilapia fish is grilled then simmered in coconut milk
and chili.

Kuhol sa gata-Fresh snails cooked in coconut milk and leafy vegetables. The snails are served in the shell and a tiny fork (or toothpick) is used to loosen
the meat inside.

This is usually served as an appetizer or a snack, but it works well with hot rice.Zamboanga del sur

Halayang ube-The ube or purple yam is a popular ingredient used for desserts and here it's made into a sweet halayang ube (ube jam).Tagaytay City.