One of the things that we do while travelling is tasting what food the local offers. Whenever you go and visit Ilocos provinces, make sure to find and try their local cuisines and delicacies. Here I list 10 of their original delicacies:
|Dinendeng of Ilocos|
Dinengdeng is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains squash and more bagoong monamon soup base.
|Dinakdakan of Ilocos|
Dinakdakan is a grilled pig's head parts (e.g. ear, nape, face) and offal (e.g. tongue, liver, intestines) blended with pig's brain. It is a very popular dish in Ilocos region. For the Ilocanos, this Dinakdakan dish is an epitome when it comes to "finger food" (pulutan) to accompany beer, liquor, wine, or cocktail drinks. It is a very authentic dish and one hundred percent (100%) Filipino.
|Igado of Ilocos|
Igado is a popular Ilocano dish made from strips of meat, liver, and other internal organs such as kidney, heart, and intestines. This dish reflects the influence of the Spanish cuisine as the name "Igado" was derived from the Spanish term "higado" which means "liver". A tell-tale story was once told that the Spaniards pronounced it as Higado but was understood by the natives in the region as Igado. Time passed and the name Igado was accepted as one of the popular Ilocano dishes.
|Poqui-poqui of Ilocos|
This Ilocano vegetable dish is essentially made of eggplant, tomatoes, and eggs. A deceivingly simple Filipino recipe, this dish is a tasty meatless recipe one has to try.
|Sinanglaw of Ilocos|
Sinanglaw, a popular soup from Vigan, but nowadays I see it everywhere, even at hometown in Agoo, La Union. Sinanglaw is oftentimes sold in carinderias along the main road of the city especially near bus or jeepney stations. It is serve in the night until dawn. It’s a soup good enough to warm yourself from cold night and fills an empty stomach. If you want to make your own sinanglaw, the ingredients such as beef innards, tendon, face and bile are available in local market meat section. It is sold in set but you still have option to buy only the ingredients you like. For the hint of sourness, kamias is usually used but tamarind or white vinegar is also good substitute.
Ilocos is definitely a food haven and if you are planning to visit the province, check out my Ilocos Travel Guide:
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Credits to the owner of photos.
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ABOUT ILOCOS NORTE
Ilocos Norte is a province in the northern Philippines. In the capital Laoag City, grand Paoay Church is a fusion of local and baroque architecture. Farther north, Cape Bojeador Lighthouse and the dramatic Kapurpurwan Rock Formation offer panoramic ocean views. At the province’s northern tip, the town of Pagudpud is known for its beaches, like Blue Lagoon, plus bell-shaped Timmangtang Rock and towering Kabigan Falls.
HOW TO GET TO ILOCOS NORTE
LAOAG CITY can be accessed by the following:
- By Land: Partas, GV Florida Transport, Dominion Bus Lines, Philippine Rabbit and Fariñas Transit have regular trips that will take you directly to Laoag City. Travel Time: From Manila to Laoag City, 10-12 hours. So, I advise you to have a night trip for this.
- By Plane. Take a direct flight from Manila to Laoag via Cebu Pacific or Philippine Airlines. Travel Time: From Manila to Laoag City is about an hour. Flights are usually at night, so better make the necessary adjustments on your itinerary.
See other lists here:
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