A sweet delicacy made from mashed taro (gabi), coconut milk, sugar, and egg yolks, traditionally steamed in coconut shells. Originating from Leyte, it is as much a souvenir as a dessert. ¹⁾

Chocolate-marble rice rolls from Leyte made of glutinous rice flour and tablea (cacao tablets), wrapped in banana leaves and steamed. The spiral pattern gives it a distinctive appearance. ²⁾

Glutinous rice cooked in coconut milk and tightly wrapped in young coconut leaves, forming slender, elongated bundles. ³⁾

Fresh fish cured in vinegar with ginger, onions, and chilies. Eastern Visayas versions tend to be sharp and clean, highlighting just-caught seafood. ⁴⁾

A light vegetable soup similar to laswa, often including squash, okra, eggplant, and sometimes dried fish. It is a daily staple in many households. ⁵⁾

Fish cooked in a ginger-based broth with leafy greens and green papaya. It mirrors chicken tinola but reflects the region’s strong fishing culture. ⁶⁾

Braised pork with soy sauce, vinegar, garlic, and sugar, sometimes including fermented black beans. Eastern Visayas humba is slightly less sweet than Cebuano versions. ⁷⁾

Soft, round cookies from Samar with a faint citrus note, traditionally baked for town fiestas and religious celebrations. ⁸⁾

Sticky rice rolls made not from rice but from millet (kabog), an indigenous grain. It demonstrates pre-colonial grain traditions that persist in upland areas. ⁹⁾

A sour soup of pork or fish flavored with tamarind or kamias and enriched with coconut milk — combining two dominant regional tastes: sourness and creaminess. ¹⁰⁾

Mashed root crops such as cassava or taro pounded with coconut and sugar, typically prepared communally using wooden mortars. ¹¹⁾

A sweet treat made of young coconut strips cooked in sugar syrup and shaped into small logs or balls. ¹²⁾

Sun-dried fish, abundant in coastal towns, eaten fried or grilled. Drying ensures food security during storm seasons. ¹³⁾

Hot chocolate made from locally produced cacao tablets, whisked until frothy. The region has a long-standing cacao-growing tradition. ¹⁴⁾

Small, thick coconut pancakes made from rice flour and tuba (coconut toddy), known for their slightly tangy flavor and spongy texture. ¹⁵⁾