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⁾