A trip to the province would be incomplete without sampling the province’s local dishes, which are popular throughout the Philippines. Quezonians are proud of their budin, or cassava cake as it is more generally called. 

Budin is a traditional Filipino dish prepared with cassava, cheese, coconut milk, egg, and sugar. It’s the ideal panghimagas (dessert) to serve with coffee after a hearty lunch. This cassava cake is typically sliced triangularly like a pizza, making it convenient to enjoy as a snack on the go! You have to try one if you enjoy sweet, substantial treats. 

is a traditional Filipino deep-fried twisted doughnut. It is made with flour, eggs, milk, salt, and baking powder. It is made mostly identically to the shakoy doughnut, except for its crunchy and hard texture and its smaller and thinner size. The word pilipit means "twisted" in Tagalog. 

This puto is not like other puto. Instead of being a fluffy white rice cake topped with melty cheese, this is sticky purple rice stuffed with coconut. In short, it’s a puto bumbong with bucayo, sweetened coconut.

A type of Filipino sausage originating from Lucban, Quezon, known for its distinctive flavor infused with garlic and local spices. It's often enjoyed with rice and vinegar.

This dish consists of shrimp seasoned with garlic, ginger, and local herbs, wrapped in banana leaves, and steamed to perfection. 

A festive dish similar to meatloaf, made with ground pork, ham, chorizo, and vegetables, steamed in a mold and served sliced. 

Sinantol is a traditional dish originating from Quezon Province in the Philippines. It is made from shredded santol fruit cooked in coconut milk with spices and often mixed with shrimp or pork. The dish is known for its creamy texture and savory-sour flavor profile, combining the natural tartness of santol with the richness of coconut milk and the umami of meat or seafood. Sinantol is typically served as a side dish or viand, enjoyed with steamed rice.

A traditional Filipino delicacy made from glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed. It's commonly enjoyed as a snack or dessert.

Adobong Kaldereta Quezon Province is a regional variation of the Filipino dish that combines adobo and kaldereta. It typically incorporates local ingredients and flavors unique to Quezon Province. While specific recipes may vary, the dish generally involves marinating meat in vinegar, soy sauce, garlic, and spices (adobo style), then stewing it with tomatoes, potatoes, carrots, and bell peppers (kaldereta style). Regional twists may include the use of indigenous ingredients like batuan for sourness or local herbs and spices for extra flavor.