Delicacies

Bagnet

Bagnet is another Ilocano dish made of deep-fried pork chunks marinated in Ilocano sauce and served with tomatoes, bagoong, and garlic.

Ilocos Longganisa

Longganisa Ilocos is a native sausage from Ilocos Norte that contains a lot of garlic and spices. This longganisa differs from other native longganisa varieties in that it is small and plump with meat. Its flavor can be described as spicy, salty, tangy, and garlicky. This is well-known in the city of Batac, Ilocos Norte.

Empanada

Empanadas are a type of pastry that can be filled with either sweet or savory fillings. The Ilocos empanada originated in Batac, Ilocos Norte. Batac empanada, a signature food of Ilocos Norte, has an orange hue from atsuete coloring and uses longganisa.

Longganisa Vigan

This plump sausage hails from Ilocos Sur and is typically bite-sized but bursting with garlicky flavor. Breakfast lovers often pair it with silog, or a combination of fried egg and fried rice, and a spicy sukang iloko (Ilocos vinegar) on the side.

Igado

The Igado is an Ilocano dish made of strips of meat, liver, and other internal organs, as well as bell peppers and green peas. Personally, I'm not a fan of eating livers and other internal organs, but this was a delicious dish to try.

Pinakbet

Pinakbet is a popular dish throughout the Philippines, but not everyone is aware that it originated with the Ilokanos. The base ingredients for this vegetable stew are eggplant, okra, bitter gourd, garlic, onions, string beans, winged beans, and tomatoes. The Ilokano pinakbet, unlike other versions, does not include squash because locals believe it distorts the aroma and taste of the other vegetables.

Halo-Halo de Iloko

One of the best halo halos in the country can be found at San Fernando's Halo Halo de Iloko restaurant. The combination of local ingredients is what makes this halo-halo so delicious. Saging from Agoo, Ube San Gabriel, pastillas made from carabao's milk, and creamy homemade ice cream are among them.

Kilawen

Meats such as beef, pork, fish, or goat are cooked in an unusual way using the acidity of vinegar or calamansi. This process enhances the flavor of the meat. This is also available in San Juan's Layag Grille and Kilawen Bar.

Sabong Fried Chicken

Fried chicken will never be boring again thanks to San Juan's Sabong Fried Chicken. The highly acclaimed La Union's signature fried chicken comes in three distinct flavors: Elyu original, Korean soy garlic, and Honey Bagoong.

Pigar-pigar

Pigar-pigar is thin beef slices sauteed in onions and cabbage. It is a popular pulutan in Dagupan City, Pangasinan. It is also commonly served on top of hot rice. Because of its light seasoning, it is usually served with a dipping sauce of fresh chili, calamansi juice and soy sauce.

Puto Calasiao

Puto Calasiao is considered to be its own distinct puto recipe. Calasiao is a small town on the island of Pangasinan. Puto is a steamed rice cake that is popular in Pangasinan. This traditional Filipino kakanin is usually white, but flavors such as pandan, ube, and strawberry have been added.

Tapa Mangaldan

Mangaldan tapa features tender beef that has been expertly seasoned. It's not overly salty or sweet, but rather the perfect balance of the two flavors. Tapa is cured and marinated beef that is pan-fried. It is typically served with rice, vegetables, or a fried egg.