Drool, Dribble & Slaver on Vigan Cuisine

The color, look, texture and taste of dishes of a certain region is an excellent way to depict the richness of its culture.  A local cuisine can tell a lot about a place’s unique character.  Say for instance, what food ingredients are rampant in their area, what implements and raw materials are readily available, what type of weather does the place often encounters, and what does the majority of the population’s palatal preference.

During my recent trip to Vigan City in Ilocos Sur (9-hour bus ride away from Manila), I was fortunate to have experienced a delectable treat! From scary black dish to creepy beef innards to comforting sweet indulgences.  Food choices – with very weird sounding names – from Vigan’s local cuisine though seem extensive are so unique and so exclusive that such are rarely found and hardly served in popular restaurants in Manila or elsewhere. 

I opted not to describe the palatal experience I had for each one of these dishes.  I rather settle posting photos of it.  One thing though is for sure, these dishes will not make it to this post if it is disappointing or something to forget about.

I can definitely say that my Vigan food exploit was a totally different yet enriching culinary experience.

Drool…

Deconstructed Dinengdeng (native vegetables in simmered fish bagoong soup topped with grilled fish)

Poqui-poqui (grilled eggplant salad omelette)

Dribble…

Sapsapuriket (spicy chicken stewed in chicken blood stew served with potato chips)

the jewel of region’s cuisine is called Ilocos Empanada

And slaver…

ordered this at Cafe Leona — the classic Vigan Platter (composed of Vigan Longganisa, Bagnet, Daing na Milk Fish plus Vegetable Pinakbet and Ilocos Bagoong with Onions & Tomatoes as Sawsawan)

Chicacorn! (the greatest Ilocano snack)

Balicucha (the sweet handmade muscovado sugar curly bar of the province)