Alaminos longanisa, also known as longganisa Pangasinan, is a Filipino pork sausage that hails from the coastal town of Alaminos in the province of Pangasinan. It's a popular local delicacy, known for its distinct flavor profile. Alaminos longanisa is primarily classified as a recado type of longganisa, which means it has a more savory taste compared to the sweet hamonado variety. Being a local delicacy, Alaminos longanisa is deeply rooted in the culinary traditions of Pangasinan. Many producers use locally sourced, fresh ingredients, ensuring a high-quality product.

In essence, Alaminos longanisa is a must-try for anyone visiting Pangasinan or who appreciates authentic Filipino flavors.

Sapin-sapin is a popular Filipino dessert that is also enjoyed in Alaminos, Pangasinan. It's a colorful and delicious treat made with layers of glutinous rice and coconut milk. Each layer is typically flavored and colored differently, with common flavors including ube (purple yam), langka (jackfruit), and plain coconut milk. The layers are steamed to perfection, resulting in a soft and chewy texture.

Sapin-sapin is often topped with latik, a toasted coconut milk residue that adds a delightful crunch and a rich, nutty flavor. It's a perfect sweet treat to enjoy with a cup of coffee or tea.

Alaminos, Pangasinan, with its proximity to the Hundred Islands National Park, is a treasure trove of beautiful seashells. Local artisans have creatively transformed these natural wonders into stunning pieces of art and functional items. Shell Crafts in Alaminos consist of Shell Jewelry, Shell Decor, Shell Souvenirs, Shell Sculptures and more.By purchasing shell crafts, you not only acquire beautiful pieces but also support the local economy and the preservation of marine ecosystems. Remember, responsible sourcing and appreciation of these natural wonders are crucial to ensure their sustainability.

Binungey is a unique Filipino delicacy, particularly popular in the province of Pangasinan, including Alaminos. It's a type of sticky rice cake that's cooked inside bamboo tubes, giving it a distinct smoky flavor and a unique texture. The rice is mixed with coconut milk and other flavorings, then placed inside bamboo tubes and steamed over heat. This traditional cooking method imparts a smoky flavor and a slightly charred aroma to the rice cake.The rice becomes soft and sticky, with a slightly chewy texture. The outer layer often has a slightly charred and crispy finish. Binungey has a rich, creamy flavor from the coconut milk. The smoky flavor from the bamboo adds a unique dimension to the taste.