Ilocano cuisines
Ilocano cuisines
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Ilocano cuisine shares similarities with other regional foods in the Philippines, but Ilocanos particularly enjoy bagoong, a salty shrimp or fish paste. One regional specialty that has gained popularity nationwide is pinakbet, which features a mix of vegetables such as eggplant, bitter melon, okra, and green beans, cooked with bagoong, tomatoes, and a bit of water. To enhance the flavor, dried or broiled fish, meat, or shrimp can also be added.
Other beloved dishes include dinardaraan, which is pig’s blood cooked (similar to dinuguan in Tagalog), and kilawen, made from the lean meat and intestines of water buffalo, cow, sheep, or goat, often eaten raw or partially cooked with a sauce of vinegar, salt, hot pepper, and pig’s bile.
During meals, family members often eat with their hands, gathering around food laid out on the floor or enjoying it in different areas of the main room. Food is seen as a symbol of God’s grace, so it is important to maintain silence while eating—no laughing, singing, or harsh words (including parents scolding children) should occur during this time. Dropping food on the table or floor is viewed as disrespectful, as it “angers” the food and may cause it to leave the household. Similarly, no one should leave the house while someone is still eating, as it is believed that God’s grace will go with them.
Group 1Bag N' Eat (Group 1)
Bag N' Eat (Group 1)
Crispy Ilocos bagnet, melted cheese, and rich tomato sauce on a warm, golden crust. A delicious twist on Filipino comfort food, coming in three different flavors that's as satisfying as it is unforgettable.
copy_1A8D2B01-F1F1-4AC9-B3A8-4973071EA6A5.movTupig (Group 2)
Tupig (Group 2)
Craving something sweet and smoky? Tupig is the perfect bite of tradition with chewy rice cake mixed with macapuno that'll keep you coming back for more.
lv_0_20250425123521.mp4Chichacorn (Group 3)
Chichacorn (Group 3)
Crunch into the crispy, savory, and addictive flavors of Chichacorn!
GROUP4_ENTREP_PROMOTIONALVID.mp4Empanada (Group 4)
Empanada (Group 4)
Golden and flaky goodness is found in our Empanada which is a perfect balance of flavors that'll leave you craving more!
lv_0_20250425123521.mp4Chichacorn (Group 3)
Chichacorn (Group 3)
Crunch into the crispy, savory, and addictive flavors of Chichacorn!
GROUP4_ENTREP_PROMOTIONALVID.mp4Empanada (Group 4)
Empanada (Group 4)
Golden and flaky goodness is found in our Empanada which is a perfect balance of flavors that'll leave you craving more!
491499156_9666504696749709_8496798283438648131_n.mp4Empastilnada (Group 5)
Empastilnada (Group 5)
With a unique twist on the classic Empanada, the popular flavors of Pastil are sure to delight your taste buds.
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BAGNET PIZZA
BAGNET PIZZA
Bagnet pizza is a culinary innovation from the Ilocos region of the Philippines, blending traditional Filipino flavors with Italian pizza. This dish features crispy bagnet—deep-fried pork belly—placed atop a classic pizza crust, offering a unique fusion of textures and tastes. The creation of bagnet pizza is attributed to Herencia Café in Paoay, Ilocos Norte. This establishment is renowned for its inventive approach to traditional Ilocano dishes, having also introduced the now-famous pinakbet pizza. According to reports, the café's owner, Eric Juan, collaborated with his partners to develop this unique pizza variant, which has since gained popularity and inspired other restaurants to adopt similar offerings . Bagnet is a beloved Ilocano dish consisting of pork belly that is boiled, air-dried, and then deep-fried until the skin becomes irresistibly crispy. Often seasoned with garlic, bay leaves, and peppercorns, bagnet is a staple in various Ilocano meals and is frequently paired with condiments like bagoong (fermented shrimp or fish paste) or vinegar-based sauces . Bagnet pizza exemplifies the Ilocano ingenuity in culinary arts, showcasing how traditional dishes can be reimagined to create novel dining experiences. This fusion dish not only caters to local palates but also attracts tourists seeking to explore the rich flavors of Ilocos.
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TUPIG (TINUPIG)
TUPIG (TINUPIG)
Tupig is a traditional Filipino rice cake originating from northwestern Luzon, particularly the Ilocos Region, Pangasinan, and Tarlac. It is made from slightly fermented glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and young coconut strips. The mixture is wrapped in banana leaves and baked directly on charcoal, with frequent turning. The name "tupig" means "flattened," referring to its shape after cooking. Tupig was traditionally prepared during Christmas and New Year celebrations, often served during the noche buena (Christmas Eve dinner) and given to young carolers instead of money. In Ilocos Norte, tupig is a popular treat during the Christmas season, marking the beginning of the traditional Misa de Gallo (dawn masses). It is often enjoyed with ginger tea (salabat). A notable variant of tupig is tinubong, which uses the same ingredients but is cooked in bamboo tubes buried with embers. Over time, tupig has evolved, with modern versions being baked in ovens, making it more accessible to a wider audience. Additionally, various flavors such as pandan, ube, and jackfruit have been introduced to cater to diverse tastes. The popularity of tupig has led to festivals celebrating this delicacy. For example, Laoac, Pangasinan, holds the Tupig Festival to promote the town's native delicacy. In 2002, Laoag City, Ilocos Norte, set the record for the longest tupig at 1.5 kilometers, which was later surpassed by Solano, Nueva Vizcaya, with a 1.8-kilometer long tupig. In 2005, Lasam, Cagayan, prepared the longest tupig so far at 2.82 kilometers.
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ILOCOS EMPANADA
ILOCOS EMPANADA
The Ilocos empanada is a deep-fried pastry that has become a regional specialty in the Philippines, particularly in the provinces of Ilocos Norte and Ilocos Sur. Its origins trace back to Spanish colonial influences, with the term empanada derived from the Spanish verb empanar, meaning "to wrap in bread" .
Batac Empanada (Ilocos Norte): This version features a vibrant orange rice flour wrapper, achieved by incorporating achuete (annatto) for coloring. The filling typically includes grated green papaya, mung beans, longganisa (local sausage), and a whole egg. The empanada is deep-fried to a crispy perfection. The Batac City government has embraced this delicacy as its official entry to the One-Town, One Product program of the Department of Trade and Industry, aiming to boost local enterprises .
Vigan Empanada (Ilocos Sur): While similar in ingredients, Vigan empanadas may differ slightly in preparation and presentation. The use of achuete is less common, resulting in a lighter-colored wrapper. The filling often consists of similar ingredients, but the proportions and preparation methods may vary, contributing to subtle differences in taste and texture .
Empanada making in Ilocos is not merely a culinary practice but a reflection of the industriousness and creativity of the Ilocano people. The process showcases their resourcefulness and ability to adapt foreign influences to local contexts. In Batac, the annual Empanada Festival, held every December, celebrates this heritage, attracting both locals and tourists and promoting the city's food culture .
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CHICHACORN
CHICHACORN
Chichacorn is a popular snack originating from the Ilocos region in the Philippines. The name "chichacorn" is a portmanteau of "chicharon" (crispy pork skin) and "corn," reflecting its crunchy texture and corn-based ingredients. The modern version of chichacorn began in the early 1990s in Paoay, Ilocos Norte. Mrs. Rosalina B. Abrojena, known as "Nana Rosa," transitioned from selling binatog (boiled corn) to producing deep-fried corn kernels, which became known as chichacorn . The product gained popularity due to its unique taste and texture, leading to various regional producers adopting and adapting the recipe. Chichacorn is made from glutinous white corn, which is treated with lime before being boiled, sun-dried, and deep-fried to achieve its characteristic puffed and crispy texture . Over time, producers have introduced a variety of flavors to cater to diverse tastes. Common variants include garlic, spicy, cheese, sweet, sweet and spicy, barbecue, and adobo . Chichacorn production has become a significant source of income for many families in the Ilocos region. For instance, the Halog West Producers' Cooperative in La Union processes locally grown corn into chichacorn, providing additional income for farmers and contributing to the local economy . Chichacorn has transcended its origins as a local snack to become a recognized product under the Department of Trade and Industry's One-Town-One-Product (OTOP) program in Paoay, Ilocos Norte. It is now a staple in Filipino households and a popular souvenir for visitors to the region .
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