Taste of Nueva Vizcaya

A hearty vegetable soup made with local produce like string beans, eggplant, okra, and bitter gourd, flavored with fermented fish sauce (bagoong) and often served with fried fish. This dish is a staple in Nueva Vizcaya and is known for its comforting, home-cooked flavors.

Native clams that are either prepared kinilaw-style (raw with a vinegar-based dressing) or inuram (cooked over fire). These are seasonal delicacies that showcase the province's rich aquatic resources.

A local version of the classic coconut pie, G&B's buko pie is renowned for its thinner crust and rich coconut filling, making it a favorite among travelers passing through Bagabag.

A traditional rice cake made from glutinous rice flour, coconut milk, and molasses, wrapped in banana leaves and grilled. It's a popular snack, especially during festive seasons. 

For the adventurous eater, these are crispy fried beetles and larvae, respectively. Often enjoyed with a cold drink, they're a testament to the province's diverse culinary offerings. 

Sink your teeth into bagnet—crispy Ilocano-style pork belly, golden and crackling on the outside, tender on the inside. Paired with bagoong (fermented shrimp paste) on the side, it’s a bold, savory combo that hits all the right spots.