A hearty noodle dish from Tuguegarao topped with sautéed ground beef, vegetables, and a whole fried egg (“patung,” meaning “placed on top”). It is accompanied by a separate bowl of savory beef broth and a sharp vinegar dip. 1)
Carabao-hide chicharrón, deep-fried until airy and crisp. Unlike pork cracklings, this version has a lighter, almost brittle texture and reflects the region’s agricultural dependence on water buffalo. 2)
A local noodle variant from Cabagan town, thicker and slightly chewy, traditionally served simply with meat and vegetables rather than heavily sauced. 3)
A festive rice cake made from glutinous rice and coconut milk, steamed in layers and often colored in soft pastels. It is especially associated with town celebrations. 4)
A variation of the grilled sticky rice cake wrapped in banana leaves, with a stronger coconut flavor and a darker char from longer roasting. 5)
A riverine dish of fish or meat simmered with ginger and bile, producing a characteristic bitterness that echoes northern Luzon taste preferences. 6)
Grated banana pith mixed with ground meat or fish and steamed or sautéed. It demonstrates the valley’s tradition of maximizing plant resources. 7)
Small river fish simmered in vinegar, garlic, and onions until the bones soften. The dish functions both as daily fare and as a preservation method. 8)
Native chicken slowly cooked with vinegar, ginger, and local spices. The meat is leaner and firmer than commercial poultry, reflecting backyard farming practices. 9)
River crabs stewed in coconut milk with chili and leafy greens, blending inland river life with tropical flavors. 10)
Sticky rice mixed with coconut and sugar, wrapped tightly in banana leaves and boiled. The elongated shape makes it portable for fieldwork. 11)
Mashed root crops such as cassava or sweet potato combined with coconut and sugar, shaped into small rounds and wrapped in leaves. 12)
Glutinous rice cakes filled with sweet coconut or peanut mixtures, wrapped in banana leaves and tied with string before boiling. 13)
A fish-based version of the northern grilled-and-chopped preparation, dressed with vinegar and aromatics, highlighting the valley’s freshwater catch. 14)
Strong, dark-roasted coffee consumed thick and unsweetened in rural homes, reflecting the valley’s agricultural self-sufficiency and preference for robust flavors. 15)