Cebu is famous for its rich and diverse culinary scene, combining influences from Filipino, Spanish, and Chinese cultures. The popular dishes in Cebu, alongside its renowned meat dishes, the island’s abundance of fresh seafood plays a crucial role in its food culture. Here are some popular foods in Cebu, including its famous seafood dishes:
1. Lechon (Roast Pig)
Cebu is best known for its lechon, a whole pig roasted over charcoal with a blend of spices, resulting in tender, flavorful meat and crispy skin. Cebu’s lechon is so renowned that it has gained international recognition for its taste, particularly due to its bold flavors, which often require no dipping sauces.
2. Barbecue (Grilled Meat)
Grilled meats, especially pork, chicken, and chorizo, are popular in Cebu. The meats are skewered, marinated in a mix of soy sauce, vinegar, sugar, and spices, then grilled over charcoal. Barbecue stalls are a staple in Cebuano street food culture, often paired with “puso” (hanging rice) for a quick, satisfying meal.
3. Puso (Hanging Rice)
Puso is a traditional Cebuano way of preparing rice by wrapping it in woven coconut leaves. The small diamond-shaped parcels are boiled and served as a portable, convenient companion to dishes like lechon and barbecue. Puso is often sold in street food stalls and is a practical option for meals on the go.
4. Ngohiong
Ngohiong is a Cebuano version of a spring roll, influenced by Chinese cuisine. It’s made from ground pork and vegetables like singkamas (jicama), seasoned with five-spice powder, then wrapped in lumpia (spring roll) wrappers and deep-fried. Ngohiong is a popular snack or side dish, commonly served with a sweet and spicy dipping sauce.
5. Balbacua
Balbacua is a hearty, slow-cooked stew made with ox tail, skin, and sometimes other cuts of beef. It’s flavored with ginger, black beans, and various spices, simmered until the meat becomes tender and gelatinous. The dish is known for its rich, thick broth and is often enjoyed with rice or as a side dish to a main meal.
Popular Seafood Dishes in Cebu
Cebu, being an island, offers an incredible selection of fresh seafood that plays a significant role in its culinary identity. Here are some of the most popular seafood dishes:
6. Grilled Seafood (Sugba)
Cebu’s “sugba” culture (grilled dishes) extends to seafood, with fresh fish, squid, prawns, and crabs often grilled over charcoal. Commonly marinated in soy sauce, calamansi, and garlic, the seafood is then grilled to perfection, making it a favorite among locals and tourists alike. Fresh, smoky flavors make this a must-try dish at any seafood restaurant or barbecue stand.
7. Kinilaw (Cebuano Ceviche)
Kinilaw is a traditional Filipino ceviche that’s popular in Cebu. It’s made with raw, fresh fish (usually tuna or tanigue), which is marinated in vinegar, calamansi juice, onions, ginger, and chili peppers. The acidity of the vinegar “cooks” the fish, giving it a light, fresh flavor with a hint of spice. It’s a perfect dish to enjoy in Cebu’s tropical climate.
8. Baked Scallops
Baked scallops are a staple seafood dish in Cebu. The scallops are topped with garlic butter and cheese, then baked until golden and bubbly. This rich, savory dish is served in the shell and is often a highlight on seafood platters in local restaurants.
9. Crab and Prawns in Coconut Milk (Ginataang Alimango at Hipon)
Ginataang alimango at hipon is a flavorful dish where crabs and prawns are cooked in coconut milk with garlic, onions, and ginger. The sweetness of the coconut milk complements the rich, natural flavors of the seafood. The sauce is often thickened and served with rice, soaking up all the creamy goodness.
10. Tinola nga Isda (Fish Soup)
This is a traditional Cebuano soup made with fresh fish, ginger, onions, and green vegetables, usually served as a light, comforting dish. The broth is clear and mildly flavored, highlighting the natural taste of the fresh fish. Tinola nga isda is often enjoyed as a starter or a main dish with rice.
11. Oysters (Talaba)
Cebu is also famous for its oysters, often served fresh, grilled, or baked. Fresh oysters are typically eaten raw with a squeeze of calamansi or a drizzle of vinegar. Grilled or baked versions are often topped with butter, garlic, and cheese, much like the baked scallops.
Cebu’s culinary landscape is a reflection of its rich cultural history and geographical abundance. Whether it’s the legendary lechon or the fresh seafood caught right off its shores, Cebu offers a culinary journey that satisfies both local and international tastes.