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+====== MIMAROPA cuisine ======
+==== Chicken Adobo sa Dilaw ====
+A turmeric-tinted adobo from Mindoro, enriched with ginger and coconut vinegar, producing a bright, aromatic variation of the classic dish. [([[https://www.diasporaco.com/blogs/recipes/turmeric-chicken-adobo|Diaspora Spice Co]])]
+==== Sinigang sa Batuan (Palawan Style) ====
+A sour soup using batuan fruit instead of tamarind, giving the broth a sharper, greener acidity. [([[https://delishglobe.com/recipe/filipino-sinigang-sour-soup/|DelishGlobe]])]
+==== Lato Seaweed Salad ====
+Fresh green sea grapes tossed with vinegar, tomatoes, and onions. Harvested directly from coastal shallows. [([[https://panlasangpinoy.com/seaweed-salad-recipe-ensaladang-lato/|Panlasang Pinoy]])]
+==== Tamilok ====
+Wood-boring mollusks eaten raw with vinegar and chili in Palawan. Often described as a “shipworm delicacy,” it reflects deep familiarity with coastal ecosystems. [([[https://www.atlasobscura.com/foods/tamilok-clam-philippines|Atlas Obscura]])]
+==== Kinilaw na Isda ====
+Fresh fish cured in vinegar and citrus, sometimes enriched with coconut milk in island communities. [([[https://www.thekitchn.com/kinilaw-recipe-23177759|The Kitchn]])]
+==== Linutik ====
+Mashed eggplant with tomatoes and onions, occasionally mixed with flaked fish — a rustic vegetable dish common in Mindoro. [([[https://www.facebook.com/groups/651175065436609/posts/1815304822356955/|Facebook]])]
+==== Adobong Pugita ====
+Octopus simmered in vinegar and soy sauce, producing a tender yet slightly firm texture. [([[https://filipinofoodaficionado.blogspot.com/2016/04/adobong-pugita-octopus-stewed-in-soy.html|Filipino Food Aficionado]])]
+==== Ginataang Alimasag ====
+Crab cooked in coconut milk with chili and ginger, reflecting the region’s mangrove-rich coastlines. [([[https://www.allrecipes.com/recipe/276743/ginataang-alimasag-crabs-in-coconut-milk/|Allrecipes]])]
+==== Binagol (Marinduque Variant) ====
+A taro-based sweet steamed in coconut shells, showcasing root crop traditions. [([[https://www.bitesized.ph/recipes/binagol/|Bitesized]])]
+==== Suman sa Romblon ====
+Sticky rice wrapped in leaves and boiled, often paired with fresh coconut. [([[https://www.seriouseats.com/suman-filipino-steamed-sticky-rice-cakes-7152847|Serious Eats]])]
+==== Tinolang Isda ====
+Fish cooked in ginger broth with green papaya and leafy vegetables. [([[https://panlasangpinoy.com/tinolang-isda/|Panlasang Pinoy]])]
+==== Nilupak na Kamoteng Kahoy ====
+Mashed cassava blended with coconut milk and sugar, shaped into dense cakes. [([[https://www.kawalingpinoy.com/nilupak/|Kawaling Pinoy]])]
+==== Paksiw na Isda sa Tuba ====
+Fish simmered in coconut toddy vinegar, lending a distinct local acidity. [([[https://www.instagram.com/reel/DUmHBSIkj-W/|Instagram]])]
+==== Honey-Based Dishes ====
+In upland Palawan, wild honey is used to sweeten rice cakes and drinks, reflecting forest-based food traditions. [([[https://www.facebook.com/palawanwildhoney/posts/here-are-10-reasons-why-you-should-consider-buying-palawan-wild-honey-from-palaw/751519333435823/|Palawan]])]
+==== Smoked Fish of Mindoro ====
+Fish cured through smoking to preserve it for transport between islands, often eaten fried or flaked into soups. [([[https://pia.gov.ph/news/seaweed-farmers-in-mindoro-learn-to-make-smoked-bangus/|PIA]])]
+{{tag>food culture geography}}

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