Dishes and Delicacy of Bicol

Typically made with pork, shrimp paste, tomatoes, onions, green chili, and coconut milk, this creamy and flavorful dish has the right amount of spice to give it a kick. 

Pancint Bato came from a place in Bicol specifically in the town of Bato, Camarines Sur. The Noodles of Pancit Bato are thicker and firmer in bite.

It’s cooked like most pancit dishes, with chopped vegetables like cabbage, carrot, green beans, and the occasional addition of chicken liver, and pork. Sometimes, they’re also topped with dinuguan for extra flavor or served with broth. 

One of the most famous Bicolano cuisines, Laing is a coconut-milk based dish mixed with shredded gabi or taro leaves and siling labuyo, garlic, ginger, and sometimes, tanglad (lemongrass) and bagoong (shrimp paste). 

An indigenous nut that grows primarily in the Bicol region. While Pili nuts can be eaten raw and give you this soft yet crunchy taste, their flavors also differ when either roasted or caramelized. 

It is also known to be the favorite pasalubong from Bicol

The round and chewy puto that most Filipinos are familiar with is filled with sweet and extra crunchy coconut that is cooked in brown sugar. 

One of the most famous Bicolano cuisines, Laing is a coconut-milk based dish mixed with shredded gabi or taro leaves and siling labuyo, garlic, ginger, and sometimes, tanglad (lemongrass) and bagoong (shrimp paste).