FAMOUS DELICACIES IN BULACAN

Bulacan Eats is more than just a website it's a celebration of the rich culinary heritage that thrives within the heart of Bulacan. From hearty traditional dishes to innovative culinary creations, this platform is dedicated to showcasing the best of Bulacan's vibrant food scene.

So join us as we embark on this delicious adventure together. Let Bulacan Eats be your trusted companion, guiding you to explore the flavors, discover hidden culinary gems, and immerse yourself in the vibrant food culture of Bulacan.

A. Bulacan Eats

APARON

Filipino wafers, uniquely made from unconsecrated hostia (communion wafers), are delicately drizzled with caramelized sugar and optionally adorned with sesame seeds.

ATCHARANG DAMPALIT

An atchara is made using a particular variety of fishpond grass, resulting in sweet pickled weeds featuring small leaves.

B. Bulacan Eats

BELEKOY

A delightful sweet pastry is created by combining flour, sugar, sesame seeds, and vanilla.

BISCOCHO (San Miguel)

Twice-baked breads, usually coated with butter and sugar.

BUCHERON

Butse, a delicacy made from the chicken craw, which is a part of the esophagus where freshly swallowed food is temporarily stored for later digestion.

C. Bulacan Eats

CHICHARON (San Miguel)

Crunchy, deep-fried pork belly or pork rinds

KULUROT

This variation of chicharon offers an extra-fluffy and light variety of fried chitterling.

CORBATA DE SEBO

Indulge in a bowtie-shaped biscocho that is made with lard and boasts a subtly sweet flavor.

E. Bulacan Eats

EMPANADANG KALISKIS

The empanada is a time-honored recipe that dates back over 200 years, known for its flaky and crunchy texture.

G. Bulacan Eats

GURGURYA/GORGORYA/GOLLORIA

This cookie derives its name from coral and gains a distinct licorice flavor in its sugar coating through the use of kalumata leaves.

H. Bulacan Eats

HAMON BULAKENYA

This dish features pork marinated in pineapple juice and beer, then served with caramelized and torched sugar on top. In the absence of an oven, the sugar is drizzled on the surface and skillfully processed using a technique called 'pinaso,' where a hot, heavy spatula is used to melt and toast it. This method is believed to have been taught in Bulacan by the Spanish friars.

HAMONADONG SUGPO

A special-occasion appetizer; a heritage dish in the house of the Bautista clan of Malolos

I. Bulacan Eats

INIPIT DE LECHE

Pressed custand sponge cake; “inipit” ay Tagalog para sa “pressed”

K. Bulacan Eats

KAKANIN

Indulge in a rich assortment of traditional rice and cassava cakes, including suman, puto, Suman muriekos, kutchinta, biko, maja blanca, sapin-sapin, kalamay, cassava cake, and more.

KILAWING BANGUS IN KESONG PUTI

Hailing from the esteemed Bautista clan of Malolos, this treasured heritage recipe is commonly known as 'Merienda de Prayle,' reflecting its historical significance and connection to the clergy

L. Bulacan Eats

LAPU-LAPU de la Reyna

A cherished heritage dish of the Bautista clan in Malolos, this steamed lapu-lapu is delicately flavored with spices and adorned with a vibrant rainbow-colored dressing of assorted vegetables, complemented by a creamy mayonnaise.

LONGGANISANG CALUMPIT

A longganisa variant that’s more fatty and garlicky; minsan, tinatawag din itong Longganisang Bawang.

LECHON BOCAUE

Pork liempo known as Lechon Bocaue because it is fried; locally called Sinuso because it is literally fried pork breast, thus the [cartilaginous] texture of the meat and its somewhat milky taste”

LENGUA MALOLENA

A Malolos lengua specialty characterized by a volcano-shaped mashed potato as siding.

M. Bulacan Eats

MACAPUNO BALLS

Soft, chewy, and irresistibly sweet treats made with luscious macapuno preserves.

MINASA (BUSTOS)

Celebrate the delectable fusion of cassava cookies infused with creamy coconut milk. Embrace our pride in this remarkable product, highlighted by the vibrant Minasa Festival in Bustos.

MORISQUETA TOSTADA

Fried rice with an assortment of tiny bits of corn and chopped-up Baguio beans, ham, fried chicken

N. Bulacan Eats

NILAGANG PASKO

Traditional na sabaw pag Pasko, using chicken, beef and pork boiled with vegetables like cabbage, pechay and string beans.

NILAGANG MANOK NA PUTI WITH ASPARAGUS

This modern rendition, served at a renowned Malolos restaurant, pays homage to our heroes' culinary preferences, featuring asparagus stalks alongside classic ingredients like sliced saba, cabbage, and more.

P. Bulacan Eats

PANCIT ALANGANIN

Noodle dish that is in-between a saucy lomi and guisado type

PANCIT MARILAO

What sets it apart are its unique toppings. Indulge in the delectable combination of flavorful Bulacan okoy (shrimp fritters) adorning the dish.

PASTILLAS de LECHE

Candied carabao’s milk with many variations.

PILIPIT

Traditional Filipino deep-fried twisted doughnut. It is made with flour, eggs, milk, salt, and baking powder. It is crunchy and has a hard texture.

S. Bulacan Eats

SUWAM NA MAIS

Soup with grated corn, squash flower, eggplant, and squash leaves; a heritage fare in the house of the Bautista clan of Malolos

SUKANG PAOMBONG

Paombong, renowned as the "Vinegar Capital of the Philippines," boasts a distinctive treasure: vinegar derived from the sap of the sasa (nipa) plant. This exquisite vinegar extraction process imparts a distinct flavor, setting it apart from other varieties.

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