Cebu Cuisine: Native Dishes & Culinary Delicacies

By Halal Trip | 04, Apr, 2016
Cebu Cuisine: Native Dishes & Culinary Delicacies
One of the things Cebu is so well-known for is its food - whether they are the street snacks or sit-down-and-eats. Due to the large tourist population in Cebu, there is fine demand for their delicacies - something many business owners have profited from over the years. That doesn’t mean it’s all business though, in the Philippines, they take their food very seriously. Here is our guide to the eatables that you have to try, the ones that tickle your taste buds and leave you wanting more. .

Dried Mango

One of the biggest export products from the Philippines, dried mango is a favourite amongst locals and tourists, with Cebu being the main source. Since it is one of the items you have to take home as a gift, be sure to try some while you’re there, and then stock up on more! .


Warning: this is not for those who have an aversion to seafood! Since Cebu is all about the sun, sand, and beaches, it seems only right to have sun-dried salted fish on this list. Danggit is considered a humble man’s breakfast - when combined with rice, eggs, pickled unripe papaya, and a vinegar and chilli dip on the side - and it really is a taste of living like a Cebuano. It tastes best fresh out of the frying pan, so be careful when picking the venue of your first taste of danggit! .


A snack native to Cebu, going back hundreds of years, the rosquillos was created by Margarita “Titay” T. Frasco, who later founded the company Titay's Liloan Rosquillos and Delicacies Inc. Her descendants still run the company - which now produces more native snacks – distributing to local supermarkets. A simple cookie made from flour, eggs, shortening, sugar and baking powder, with no preservatives and artificial colouring, Titay’s still holds its place in people’s hearts due to the unique flavour and taste, even though there are other brands that produce the same. .


Bibingka is the Filipino version of a rice cake, although that wouldn’t be your first guess if you saw it. Looking more like buns or bread and nothing like cake, bibingka is made using rice flour and coconut milk. It is widely available as street food, but the best bibingka is found in Madaue City as they use hand ground rice instead of commercial rice flour. Slightly sweet and sticky, there is nothing better than a fresh hot bibingka on a cold day! .


Su-Tu-Kil is the ultimate seafood experience, also known by the acronym STK. It refers to different ways of cooking fresh seafood - Sugba (Grill), Tuwa (Soup), and Kilaw (Raw). There is a variety of seafood available, from lobsters, shrimps, crabs and scallops, but the most popular is parrotfish. Satisfy your Su-Tu-Kil cravings in Mactan or Cebu City. .

Fresh Lumpia

The Filipino twist to spring rolls, this is a great way to get kids to eat their veggies. A soft non-fried wrapper stuffed with an assortment of vegetables, with sweet peanut sauce poured over makes for a gastronomic delight. .

Mango Pizza

Yes, you saw that right - Mango Pizza! If you thought Hawaiian was stretching it with the pineapples, a mango pizza is sure to get your curiosity piqued. Mango, cheese, cashew nuts and bell peppers are what makes this unique dish, and even if it doesn’t sound appealing, it is surprisingly good. Fairly new to Cebu - it’s more famous in Guimaras - it is still a must-try while you are there!   .

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