Lechon
Your visit to Cebu isn't complete until you've savored it's iconic lechon - a crispy, succulent roasted pig central to Filipino celebrations, readily available across the island to satisfy your cravings anytime.
Pungko-Pungko
True Cebuanos and visitors keen to immerse in Cebu's culture must sample "Ginabot" - the local take on pork cracklings crafted from pig intestines. This crunchy delight is a staple at many of Cebu's street food stalls, especially those known as "pungko-pungko", where you sit on low stools and eat from communal tables.
Barbecue
Savor the smoky allure of Filipino barbecue: meats marinated in a unique blend of calamansi, soy sauce, and honey, then grilled to perfection. With a kick of chili and a hint of sweetness, it's a must-try Philippine culinary delight - with each region having its own unique version.
STK: Sugba, Tuwa, Kilaw
Cebuano cuisine isn't about fancy techniques; it's a celebration of fantastic local ingredients - often referred to as STK (sugba, tuwa, kilaw). Sugba, the grilled stuff, is as straightforward as it gets - sale, hot coals, and whatever's fresh. Tuwa, the clear soup, is comfort in a bowl with salt, spring onions, tomatoes, and the day's catch. Kilaw, or ceviche, is a burst of freshness with raw fish, ginger, onions, and that unbeatable local vinegar.
Pochero
Indulge in the hearty flavors of Cebuano Pochero: a beef bone soup bursting with tender shanks, veggies, and aromatic spices. Or dare to try the sizzling version, where beef shanks meet savory gravy on a hot plate for an unforgettable feast!