19 Must-try Ilocano foods
But if you ever find yourself traveling to the northern part of the Philippines, specifically the Ilocos region, get ready for a rich and flavorful feast that you can only find in Ilocandia!
An introduction to Ilocano cuisine
Located on the northwest coast of Luzon island, Ilocos region's cuisine is heavily influenced by its geography, which includes flat plains beside the sea, that is why seafood and vegetable dishes are common.
Moreover, Ilocano cuisine is known for its bold flavors and unique ingredients that are deeply rooted in the region's culture and history. The Ilocanos are known for their frugality and resourcefulness, which is reflected in their cuisine. They make use of simple and readily available ingredients, such as vegetables, fish, and meat, to create flavorful and hearty dishes.
MAY-KAN: Discovering Flavors of the North Through A Gastronomic Experience
To fully immerse ourselves in the culinary scene of Ilocos, the Department of Tourism (DOT)-Region 1 has invited a host of culinary experts, tour operators, content creators, provincial tourism officers, and other stakeholders to an exciting gastronomic journey through the north of the Philippines.
MAY-KAN, a three-day gastronomy tour, was inspired by the Ilocano words "umay" and "makan", which mean an invitation to “come and eat.” This tour was created in response to the United Nations Educational, Scientific and Cultural Organization (UNESCO)'s call to map out culinary identities and boost food tourism in each nation. It aimed to showcase the unique gastronomic offerings of Region 1. It was such a heartwarming and satisfying gastronomic trip that let us discover the culinary heritage of Ilocos.
Popular Ilocano dishes
If you're curious on what to eat when you visit Ilocos, here's a rundown of the most popular Ilocano dishes you should try. Mangan tayon!
Pinakbet
Images source: Melo Villareal
Pinakbet, also known as pakbet to the locals, is a beloved vegetable dish that combines the flavors of eggplant, bitter melon, okra, and string beans cooked with bagoong (fermented fish paste). This tasty dish is often served with rice and is a staple of Ilocano cuisine.
If you know the lyrics to the traditional folk song “Bahay Kubo,” you'd be familiar with the vegetables often added to the dish. The beauty of pinakbet lies in its versatility, as almost any vegetable can be added to the mix.
Ilocos empanada
Images source: Melo Villareal
Ilocos empanada is a savory snack that has a crunchy orange exterior made with rice flour and is usually filled with a mixture of vegetables, longganisa (a type of sausage), and egg. The filling may also include mung bean and grated green papaya. The Ilocos empanada is inspired by the Spanish empanada, but has its own unique twist. It is a must-try food in Ilocos and is known for its distinctive appearance and delicious taste, also perfect as an on-the-go snack!
Bagnet
Images source: Melo Villareal
Bagnet is a beloved Ilocano pork dish that will tantalize your taste buds with its double-fried crispiness. Kasim, the part of the pork used for the bagnet, is slow-cooked in lard in a big kawali over an old-school, wood-fired cement oven for two to three hours until it is tender and crispy. This succulent dish is best served with a side of piping hot rice and a dipping sauce made with vinegar, garlic, and chili.
Dinengdeng
Dinengdeng is a flavorful vegetable dish that is often mistaken for pinakbet due to their similar cooking method and appearance. But what sets dinengdeng apart from pinakbet is that it typically uses green or yellow vegetables like malunggay leaves and fruits, squash, and squash blossoms, while pinakbet contains the more colorful “Bahay Kubo” veggies. For an extra burst of flavor, grilled pieces of fish or other meat can also be added to the mix.
Dinakdakan
The Ilocanos are known for their resourcefulness, especially when it comes to their food. This is especially true with the creation of dinakdakan, a sisig-like dish made with pig mask, ears, liver, tongue, and even brain.
Aside from grilling the meat for that smoky flavor, the Ilokanos add a flavorful mixture of calamansi, red onions, and sometimes ginger and red chili peppers for an extra kick. The mashed brain is used to add a creamy texture to the dish, though modern takes on this dish often use mayonnaise as an alternative.
Igado
Images source: Melo Villareal
The succulent pork tenderloin and innards of Igado come together to create a unique and tantalizing dish. The sweet-and-sour notes of the marinated pork, combined with the tangy flavor of sukang Iloko, soy sauce, and pepper, make this dish a delight for the taste buds.
With crisp red bell peppers and green peas adding a crunchy texture, Igado is a popular Ilokano dish that will make you want to keep eating more rice. The thick and rich texture of the dish add to the pleasure of indulging in this delicious meal.
Sinanglaw
Sinanglaw, a beloved soup from the Ilocos region, is a savory dish made with goat meat, chilies, and vinegar. It's a popular starter or appetizer that showcases the thrifty and hard working mentality of the Ilocanos, who have a knack for transforming leftovers into something special. Although sinanglaw is similar to pinapaitan, it doesn't have a bitter taste. Bile and ox tripe are used in the soup, but are diluted, while beef tendons and beef brisket are used in larger amounts. After the meat is cooked in low heat for several hours, the flavorful soup is seasoned with ginger, sour tamarind, and finger chilies, creating a delightful dish that's sure to please the palate.
Insarabasab
This main course dish is made with grilled pork, onion, ginger, and a special marinade of sukang Iloko, calamansi, and garlic. The pork is cooked in a unique way, burning it in the fire, to give it a smoky flavor. The grilled pork is then mixed with raw red onions and red chilies for a truly delicious dish. Don't miss this must-try grilled Ilokano delicacy, Insarabasab, the region's version of sisig.
Dinardaraan
Images source: Melo Villareal
Dinardaraan is a unique pork dish that is popular in Ilocos. It is made with pork, vinegar, and sugar, and is often referred to as "chocolate meat" due to its dark color. It is an Ilocano version of dinuguan, but with less sauce, giving it a dry texture. The oil is also more noticeable due to the lack of liquid.
Poqui-Poqui
Images source: Melo Villareal
A beloved dish in Ilocos, poqui-poqui (also known as poki poki) is a delicious combination of grilled eggplant, onion, and egg. The eggplant is first cooked over an open flame, peeled and mashed, before being mixed with the other ingredients.
Okoy
Images source: Melo Villareal
Okoy is a dish made with shrimp and glutinous rice. The mixture is deep-fried until it is crispy and golden brown. Okoy is a Filipino appetizer or snack that is similar to a fritter. It is typically made with a mixture of grated vegetables such as squash, sweet potato, and carrots, along with small shrimps or prawns. The mixture is then combined with flour, cornstarch, and beaten eggs to form a batter. The batter is then spooned into hot oil and fried until golden brown and crispy. Okoy is often served with a dipping sauce made with vinegar, garlic, and chili peppers.
Pinapaitan
Pinapaitan is a popular Ilocano soup dish, made with a mixture of beef or goat innards such as tripe, liver, and intestines, flavoured with bile, giving it a distinctive bitter taste. Onions, garlic, ginger, and chili peppers are also used in the dish, and it is usually simmered for several hours until the meat and innards are tender and the flavours are fully developed. Pinapaitan is often served with rice and is a favourite among Filipinos who enjoy bold and flavourful dishes.
Vigan longganisa
Images source: Melo Villareal
Vigan City celebrates its unique and flavorful Filipino longganisa with an annual festival every year. Vigan longganisa, also known as Ilocano longganisa, is a type of Filipino pork sausage originating from Vigan City, Ilocos Sur. The sausages are made with a delicious mix of ground lean pork, ground pork fat, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt to taste, with chili flakes added for a bit of extra kick. The sausages are encased in hog casings, giving them a unique flavor and texture.
Dinoydoy
Images source: Melo Villareal
Dinoydoy is a beloved Ilocano dish that is made with squash and bitter melon cooked until the squash is almost unrecognizable, and usually flavored with bagoong (shrimp paste) or fish sauce. Pork pieces can also be added to give the dish a hint of smokiness. The unique combination of sweet and savory flavors, with an overpowering bitter note, makes Dinoydoy a must try when visiting the Ilocos region. Not only is it bursting with flavor, but it's also a healthy and easy-to-make dish.
Tinubong
Images source: Melo Villareal
Tinubong, a deliciously sweet and creamy traditional kakanin from Ilocos Sur, is similar to the tupig of Ilocos Norte and Pangasinan. Made with sticky rice, grated coconut, coconut milk, sugar, and strips of coconut, the dessert is placed in a bolo tube before it is cooked over a pugon (kiln) or charcoal. The name itself is a testament to its Ilocano origin, derived from the term “tubong” which means an internode of a bamboo. A bite of this sweet treat is sure to be a memorable experience!
Dudol
Images source: Melo Villareal
The unique aroma of Ilocano dudol is a distinctive part of the culture of Ilocos. It is made with diket rice flour, coconut milk, and sugarcane juice, which requires a special technique to make. The ingredients must be stirred over a slow fire, without pause, in order to achieve the perfect flavor and aroma. If the mixture is stirred too quickly or left to simmer, it will burn and ruin the taste and scent of the dessert. Making a good dudol requires patience, but the result is well worth the effort.
Sapsapuriket
Images source: Melo Villareal
Sapsapuriket is an exotic and flavorful traditional Ilocano dish. The chicken is cooked in its own blood, giving it a unique dark color and a rich, savory flavor. Coconut milk, garlic, onions, ginger, and other seasonings are added to the broth to create a spicy soup that is perfect for special occasions.
Crispy bagbagis
Images source: Melo Villareal
If you're looking for a crunchy and savory snack, you've got to try crispy bagbagis! This Ilokano dish, also known as crispy isaw or chicharon bituka, is made with deep fried pork intestines that are so crispy and crunchy in every bite. It's the perfect pair for an ice-cold beer!
Buridibud
Buridibud is a unique and flavorful Ilocano vegetable soup dish that is made with sweet potatoes, bitter gourd, moringa fruit, eggplant, and pea shoots, cooked in a savory chicken stock with garlic, ginger, and onion, and simmered until the sweet potatoes are soft and melt into the soup, giving it a thick and creamy texture. Bagoong monamon (fermented anchovy paste) is added for a delicious salty-savory flavor, and prawns and pea shoots give it a crunchy texture.
Ilocos dishes in the spotlight
Ilocos is a food lover's paradise, with a wide variety of dishes that are sure to satisfy any palate. It's one of the best places in the Philippines to go on a deep-dive into rich culinary culture. It's the perfect place for every foodie out there- from culinary adventurers to gourmet foodies, vegans, vegetarians, fusion food seekers and more. With a variety of dishes such as vegetable stews, savory snacks, exotic street food, breakfast food, or even kakanin, you'll definitely love to eat these hearty, homemade dishes made by Ilocanos with love- one that will make you ask for “one more cup of rice, please!"
