ILOCOS NORTE DISHES

LOCAL DISHES
1.PINAKBET PIZZA- Pinakbet pizza is a Filipino pizza variety originating from
Ilocos Norte. It's traditionally topped with vegetables such as tomatoes, eggplant,
long beans, okra, and bitter gourd, making it suitable for vegetarians. The pizza
is derived from pinakbet vegetable stew and uses most of the ingredients used to
prepare the stew.Only local vegetables are traditionally used as toppings, and it's
said that the pizza has a slightly bitter and salty finish.
2.POQUI POQUI- Poqui poqui, also spelled puke puke or puki puki, is a Filipino
eggplant and scrambled eggs dish originating from the Ilocos Region of Northern
Luzon in the Philippines.It is believed that the name of poqui poqui may have
originated from the Hawaiin dish poke due to the influx of Ilocano sugarcane
workers to Hawaii during the American colonization of the Philippines, although
they are very different dishes.
(for part D) It is very similar to tortang talong in that the eggplant is first
grilled directly on an open flame, then peeled and mashed. It is then added to
ginisa (sauteed shallots, garlic, and tomatoes) and scrambled eggs. It is garnished
with spring onions. It has a creamy texture and is usually eaten as a side dish to
grilled fish and meat dishes, but it can also be eaten with white rice.
3.IGADO- Igado is an authentic Ilocano dish made from pork tenderloin and pig
innards cooked in a vinegar-soy sauce mixture.
4.LONGGANISA-Longganisa Ilocos is a native sausage in Ilocos Norte with plenty of
garlic and spices in the mixture. This longganisa is distinct from other native
longganisa version because it is small and plump with meat. The way to describe its
taste is, it is spicy, salty, tangy and garlic. This can be popularly founded in
the City of Batac, Ilocos Norte.

WELL-KNOWN
1.PINAKBET- Pinakbet is a dish originated in the province of Ilocos Norte. It is
known as “shrunk” or “shriveled” in english. Pinakbet is made from mixed vegetables
(bitter gourd, long beans, eggplant, squash and tomato sauce) . The Ilocano way of
cooking pinakbet uses fish bagoong sace and tomato sauce to make the dish tastier
and delicious. Pinakbet is a unique variety of Ilocano food that is healthy for the
body.
2.BAGNET- Bagnet, locally also known as “chicharon” in Ilocano, is a Filipino dish
consisting of pork belly boiled and deep fried until it is crispy. It’s a cross
between crispy pata and lechon kawali which have a crispy meat that is not too dry.
It will be founded the popular bagnet in Paoay, Ilocos Norte at Herencia’s and it
can also be founded in Batac City, Ilocos Norte at Malabed Toledo Snack Hauz.
Bagnet is considered to be a top favorite among Filipinos. tourist in Ilocos Norte
are always looking for Bagnet because it is really delicious for its crispy. The
Ilocano Bagnet is also known as Chicharon Baboy or deep-fried pork meat. it is hard
to skip this Iloco food. Bagnet with KBL (Kamatis, Bagoong, Lasona)- KBL stands
for Kamatis, Bagoong at Lasona. This relish or condiment or side dish of sliced
tomatoes, fish sauce and sliced onions appears often at an Ilocano meal, and it is
eaten along with bagnet or other fried dishes, in the same way that other regions
rely on vinegar or patis as a sawsawan or dip. like the pairing a lot
3. BATAC EMPANADA -Empanada is a popular pastry filled with either sweet or savory
fillings. The Ilocos empanada founded in the City of Batac, Ilocos Norte. Batac
empanada has an orange hue from the atsuete coloring and uses longganisa, it is a
signature food of Ilocos Norte. The name empanada is derived from Spanish word
meaning to wrap and coat in bread and this is the most popular street fare in Batac
City, Ilocos Norte. The city is famous for the Batac Empanadas which are considered
some of the best country. there is even Empanada festival that takes place every
year on the 23rd of June. One of the most striking characteristics of the Batac
empanada is its bright orange color. the empanada is deep fried and stuffed with
green papaya, chopped up longganisa sausages and hard boiled eggs. The orange
colored dough is made of rice flour and the color comes from the use of annatto
seeds. These empanada are quite tasty and very different from the ones in
Argentina. You;re not going to regret if you taste the empanada Batac.
4.lonnganisa ilocos

PASALUBONG
1. CORNICK/ELOCOS CICHARON-Cornick or chichacorn is a favorite snack from Ilocos
Norte. They are basically co9rn kernels that are cooked until crunchy. The corn
variety used are white ones from plants that are common inj the Philippines and not
thee yellow one or the so called sweet corn that may be more familiar. everyone was
enjoying these snacks while traveling. there can be a several flavors which are;
cheese, barbeque, garlic, sweet and spicy, and adobo.
2.GARLIC
3.BASI WINE
4.SUKANG ILOCO

ILOCOS SUR-
LOCAL
1.dINOYDOY- Well-known Ilocano dishes like dinengdeng and dinoydoy are variations
of pinakbet, although they are soupy.Dinoydoy basically is made out of sautéed
bitter melon and nearly pureed squash, it can be flavoured with bagoong or fish
sauce and sometimes cooked with some fried pork pieces.
2.LONGGANISA-Vigan Longganisa (which is short, stout and more garlicky than regular
longganisa because they make use of the abundant native garlic),
3.DINAKDAKAN- Dinakdakan is an appetizer dish made-up of boiled and grilled pig
parts – in which ears, liver, and face (mascara) are the most commonly used; other
parts such as stomach and intestines can also be utilized. Like bagnet, this goes
great with beer!

WELL-KNOWN
1.BIBINKA-royal bibingka (special sticky- rice cakes in mini pie shapes)- Royal
Bibingka is not your regular bibingka. It is a popular rice cake that originated
from Vigan, Ilocos Sur. It resembles a piece of mamon, or perhaps a Pinoy cheese
cupcake at first glance, but it is a different piece of goodness that should not be
ignored.taste and texture of royal bibingka.has a nice chewy texture. The cheese on
top and the nice margarine makes it taste even better.
2.Pipian is chicken stew in atsuete (annatto), though I’ve always described it as
what you get when you marry sinigang and kare-kare together. You get that reddish-
orange soup thickened with ground rice grains but instead of the taste of peanut,
it’s that sour zing from the kamias that greets your taste buds.

3.SINANGLAO- It is madde of carabao's innards cooked in beef soup stock with

vinegar, leaks, onions rings and kamias.It’s a favourite breakfast food for the
Ilocanos because it's filling.

La union-
Local Dishes
Kinigtot – a stirfried beef dish that akins to Pigar Pigar. The name means
“ginulat” as part of the preparation is to abruptly pour boiling hot edible bile
(papait). The meat portions are tender and loved the bitter-y after taste.