A beef shank soup simmered for hours until marrow softens into the broth. In Batangas, it is often served clearer and less sweet than northern versions, emphasizing pure beef flavor. 1)
A thick egg noodle soup enriched with starch-thickened broth, liver, chicharrón, and sometimes kikiam. Batangas lomi is notably viscous and deeply savory. 2)
A regional variation of adobo stewed in coconut milk alongside vinegar and soy sauce. The result is both tangy and creamy, reflecting Quezon’s coconut economy. 3)
Fish wrapped in banana leaves with tomatoes, onions, and coconut milk, then gently steamed. The leaf wrapping infuses a subtle herbal aroma. 4)
Small tuna braised for hours in clay pots with vinegar and dried kamias until the bones soften and the flesh turns dark and concentrated. 5)
Dry stir-fried noodles traditionally served on banana leaves and eaten without utensils. Diners lift the leaf and “habhab” (eat directly) from it. 6)
A festive meatloaf from Lucban steamed in oval llaneras and decorated with sliced eggs and pineapple, resembling a savory custard. 7)
A Laguna delicacy of toasted rice flour and coconut cooked into a sticky log, dusted in powdered rice for a snowy appearance. 8)
A sour soup flavored with guava rather than tamarind, producing a fruitier, gentler acidity common in Rizal and Laguna households. 9)
Rice cakes steamed in banana leaves with pork and peanut sauce, distinct from Kapampangan tamales in seasoning and texture. 10)
A potent coconut spirit distilled in Quezon and Laguna. Traditionally clear and strong, it is tied to coconut farming communities. 11)
Banana heart simmered in coconut milk with chili and sometimes shrimp or pork, showcasing the region’s prolific banana plants. 12)
Glutinous rice cooked in coconut milk and topped generously with caramelized coconut curds, especially during town fiestas. 13)
A lesser-known Quezon dish of pork or fish slow-cooked in vinegar, garlic, and peppercorns, then allowed to rest to deepen flavor. 14)
Arrowroot cookies from Marinduque, crumbly and delicate, traditionally shaped into flowers and baked for special occasions. 15)