Filipinos are known all over the world as people who love to eat.
Since Filipinos are innately hospitable, “food is the basis of their social life”, pointed out.
Cebuanos are not an exemption to this stereotype.
We generally eat more than three meals a day, not to mention the morning and afternoon snacks. If you’re a fan of midnight snacks, you practically eat six times a day!
But what does a typical Cebuano eat anyway?
I made a list of 10 food that I frequently see being consumed by Cebuanos everyday.
I know more than 10 should be included in the list.
The next article will soon be made based on your comments and suggestions.
As of the meantime, check out my list.
It’s apparently a type of spring roll or lumpia variety in Cebu that’s been made famous by pungko-pungko’s and Chinese restaurants. It’s cheap and delicious. No wonder it’s a favorite among locals and tourists alike.
When dinner time comes, expect the streets of Cebu to be filled with greenish-yellowish triangle or diamond-shaped stuff hanged in the food stalls across the city. Inside the puso is rice, a staple food of Filipinos.
If you frequently go to famous fishing port of Cebu known as Pasil, you probably have tried tuslob buwa. It’s an exotic dish made out of a pig’s intellectual center (the “brain”), some innards (liver or intestines – just pick the one you love the least) and some spices.
If you don’t have any plans to go to Pasil, don’t fret. There are food stalls offering this dish around the metro.
A typical lunch or dinner itinerary for common Cebuanos are the sidewalk food stalls, famously known as pungko-pungko. The word pungko-pungko may have been derived from the way you sit in the food stall to eat, which is to pungko or to arch your back forward while sitting.
Aside from the famous ngohiong, you can also enjoy other deep fried food like hotdog, okoy, ginabot or fried pig intestines, longganiza, bola-bola, and a whole lot more! Don’t forget your puso too!
STK or sugba (roast), tuwa (to make a soup or broth) and kilaw (eat raw) is already synonymous to Cebu. Locals frequently eat STK because it is delicious. Cebuanos also bring balikbayans and tourists to STK so they can taste typical Cebuano food.
Personally, I consider STK as my comfort food. My mother would die to have tinuwang isda (fish soup) every time she’d have more intake of pork (ang cholesterol take note). Just like pungko-pungko and ngohiong food stalls, STK restaurants and virtually scattered everywhere too!
Although this dish is not uniquely Cebuano, you can’t deny the fact that you won’t be considered a Cebuano unless you have tried one (as for my personal standards only). Just look around Cebu City. There’s virtually siomai food stalls anywhere you look! Hello, Tisa!
I’ve got two words for you, cholesterol and Carcar! Wooo! Look at that! They all start with the letter C!
Chicharon is a crunchy delicacy made out of deep fried pork skin. A word of caution though, this isn’t advisable for those who have high levels of bad cholesterol.
This crunchy sweet biscuit was invented in Cebu by Margarita Frasco (known as Titay) back in 1907. The nameless scalloped edged biscuits were finally given the name “rosquillos” when the provincial governor visited Titay for the first time. From then on, it has become a favorite pasalubong item here and abroad.
Liempo is a local term for marinated grilled belly and just like the cupcakes, siomais, and pungko-pungkos, liempo food stalls sprouted like mushrooms in the city!
We love to eat lechon on Sundays, don’t we? Lechon wasn’t called by Anthony Bourdain as the “tastiest pig ever” for nothing.
Just imagine the crispy skin crumbling in your mouth, the aroma of spices, and the perfectly tender pork meat you’d love to chew. This is the stuff meat lover dreams are made of!
You cannot be called a true blue Cebuano or a Filipino if you haven’t even tried lechon at least once in your life!