Whole pig roasted over charcoal, stuffed with lemongrass, spring onions, and native herbs. Unlike many other Filipino lechon traditions, Cebu’s version is served without sauce, as the meat is already deeply seasoned. ¹⁾

Puso (Hanging Rice) Rice boiled inside woven coconut leaf pouches, forming diamond or triangular shapes. Sold hanging in clusters at roadside stalls, it is the customary partner to grilled meats. ²⁾

A Cebu street food of spiced vegetables and meat wrapped in thin pastry and deep-fried, influenced by Chinese five-spice flavors. ³⁾

A communal dish where pork brain and liver sauce is simmered until bubbling (“buwa” meaning foam), and diners dip puso directly into the pan. It originated as an economical, shared street meal. ⁴⁾

Fresh Spanish mackerel cured in vinegar with ginger, onions, and chilies. In coastal Cebu and Bohol, it is often prepared immediately after the catch. ⁵⁾

A braised pork belly dish flavored with soy sauce, vinegar, fermented black beans, and muscovado sugar. Southern Visayan humba balances sweetness and salt more subtly than some northern variants. ⁶⁾

Sticky rice rolls wrapped in banana leaves, typically served with hot chocolate during early morning markets and religious festivals. ⁷⁾

A dense, sweet confection from Mandaue made with finely ground peanuts and syrup, shaped into small bars or rounds. ⁸⁾

Thick hot chocolate prepared from tablea cacao tablets, whisked vigorously with a wooden batirol until frothy. ⁹⁾

A coconut milk stew of root crops, bananas, and sago pearls, traditionally prepared during Holy Week as a meatless communal dish. ¹⁰⁾

A ginger- and chili-forward chicken stew with coconut milk, known for its mild heat and aromatic broth. ¹¹⁾

Puffed rice bound with caramelized sugar into crisp clusters. It reflects the region’s rice farming and love of simple sweets. ¹²⁾

Fish stew soured with tamarind or kamias and brightened with tomatoes and spices, common in seaside communities. ¹³⁾

Grilled eggplant flattened and fried with egg, often served with vinegar and garlic. In the region, it frequently accompanies dried fish breakfasts. ¹⁴⁾

Light, dry sponge biscuits popular in Bohol and Cebu, often paired with ice cream or eaten alone as an afternoon snack. ¹⁵⁾