A MUST TRY FOODS IN LUZON

BULALO Tagaytay is known as the Second Summer Capital of the Philippines, and it is famous for its savory  bulalo  (beef shank soup) joints.  Bulalo is a popular Filipino dish made with beef shank and bone marrow. It is a hearty soup that is usually served with corn and greens. The beef is simmered in a flavorful broth made with beef stock, onions, and garlic until tender, and then the bone marrow is added to the soup.  It’s easy to see why this is a common comfort food, it is savory and rich with flavors that gives in with Tagaytay’s chilly and breezy climate. If you’re headed to the Tagaytay soon then you can’t miss having a satisfying bowl of bulalo!  BUKO PIE Buko pie is a pastry you shouldn’t miss while in  Tagaytay.  Golden flaky pastry crust with soft and velvety slices of coconut meat in a rich and creamy filling.  It is freshy baked  Filipino pastry made with a crust filled mixture of coconut meat and sweetened condensed milk . This Buko Pie is perfect as a dessert or all-day

 PANCIT HABHAB The indigenous Lucban Miki noodles, which are made of dried flour, are used to make a pancit habhab. It has a similar texture to a pancit canton, but it has a gentler bite. Pancit habhab is decorated with carrots, chayote, pechay, and pork to add flavor to the dish. To get that tangy flavor, it’s generally drizzled with vinegar. Their unique pancit habhab isn’t your typical noodle dish, not only because of its flavor but also because of how it’s served: without utensils. It’s served on a banana leaf, which also doubles as a utensil when folded, and then goes straight to your mouth like a sandwich. BUDIN 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 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 a

 CHICHARRON Salted and deep-fried hog rind is known as Chicharron. The majority of Filipinos consume it, especially when drinking with friends, as a snack or pulutan (finger food). Other Filipino foods like Pinakbet (a vegetable stew) and Palabok (a noodle dish) may include chicharron as a garnish or an ingredient. Sta. Maria Bulacan is widely considered as the country's chicharron center, a festival celebrating the dish is held there each February. The production of chicharron, also known as baboy Tagalog or native black pigs, began as a backyard business in the 1920s. The most well-known chicharron in Sta. Maria is a unique kind of backfat. ARROZ VALENCIANA The popular dish arroz Valenciana is simplified in Arroz Valenciana Bulakeña Style. In my homeland of Bulacan, you can find this food combo served in several ihaw-ihaw restaurants and carinderias. Basically, the chicken and rice are prepared separately. Best served with dipping sauces made of soy sauce, lemon, or calamansi an

 LOMI The lomi in Batangas has a regular and special that are different in price that are cheap and suitable for your budget, the regular lomi that costs only 60-80 pesos is very filling and the Special Lomi costs 100-140 pesos which is worth more than the regular if the regular is worth it but the special lomi is worth it because there are many, many more toppings, which you will definitely come back for, because of its deliciousness. The lomi in Batangas, especially in Calatagan Batangas, is brought by people from other places because it is delicious and the cost is cheap, and here you can taste this delicious lomi.     BATANGAS SISIG And the sisig that doesn't let everyone down, your taste will really come back, the sisig is really worth the cost for its deliciousness and you won't regret it, this sisig is one of the most popular foods in Batangas, and Most people here have sisig as their favorite food here in the province of Batangas. Sisig is famous or well known in Batang