Fresh fish marinated in vinegar or citrus juice with ginger, onions, and chili. In Caraga, coconut milk is sometimes added, giving the dish a creamy yet tangy flavor. ¹⁾

A combination of grilled pork and vinegar-cured fish tossed with spices. The mixture of smoky and acidic flavors reflects the coastal culinary character of the region. ²⁾

Fish simmered in a ginger-based broth with green papaya or leafy vegetables. The dish is light, aromatic, and commonly prepared in fishing villages. ³⁾

Squid braised in vinegar, soy sauce, garlic, and spices until tender. The ink darkens the sauce and deepens the flavor. ⁴⁾

Fish gently stewed in vinegar with ginger, garlic, and chili. This simple preparation highlights the freshness of the catch. ⁵⁾

Crabs cooked in coconut milk with chili and ginger, producing a rich yet slightly spicy seafood dish. ⁶⁾

Mashed sweet potatoes blended with coconut milk and sugar, then shaped into dense cakes or served as a warm dessert. ⁷⁾

Glutinous rice cakes made with lye water, wrapped in banana leaves, and boiled. The cakes are often paired with coconut caramel sauce. ⁸⁾

A sweet corn cake steamed in corn husks, producing a soft, pudding-like texture and natural sweetness. ⁹⁾

Fish cooked in coconut vinegar derived from fermented palm sap. The vinegar gives the dish a distinctive regional acidity. ¹⁰⁾

Banana blossom chopped and cured in vinegar with spices, sometimes mixed with coconut milk. ¹¹⁾

Fresh scallops quickly grilled over charcoal and served with calamansi and chili, reflecting the abundance of shellfish along the Surigao coast. ¹²⁾

Sticky millet cakes wrapped in banana leaves and steamed. Though more common in the Visayas, similar preparations are found in parts of Caraga. ¹³⁾

Young jackfruit simmered in coconut milk with chili and sometimes shrimp or dried fish, producing a creamy vegetable stew. ¹⁴⁾

A traditional drink made from locally produced cacao tablets dissolved in hot water or milk and whisked until frothy. ¹⁵⁾