ILOCOS

REGION
(REGION 1)

ILOCOS NORTE, ILOCOS SUR,

PANGASINAN AND LA UNION
 LOCATION
Ilocos is a region in the Philippines,encompasing
the northwestern coast of Luzon island. It's
known for its historic sites, beaches and the well-
preserved Spanish colonial city of Vigan. Dating
16th century, Vigan's mestezo district is
characterized by cobblestone streets and
mansions with wrought-iron balconies. Further
North Laoag city is a jumping-off point of the
huge La Paz Sand Dunes.
GEOGRAPHY

The Ilocos region occupies the narrow plain

mountain between the Cordillera Central mountain
range and the South China Sea, and the Norhern
portion of the Central Luzon plain, to the North-East
of the Zambales Mountains
 HISTORY

The region was first inhabited by the aboriginal

Negretos, before they were pushed by successive
waves Austronesian migrants that penetrated the
narrow coast. Tingguians in the interior, Ilocos in the
North and Pangasinans in the South settled the region.
Before the administration of Ferdinand Marcos,
Pangasinan was not a part of the region.
 DELICACIES

• Ilocos sits in the northwestern part of the Philippines

and is said to have one of the country’s strong
culinary traditions.
• Located at the northern tip of the Philippines is
bordered by the China Sea. It is home to many World
Heritage Unesco Sites as well as several National
Historical Landmarks.
• Years of trade between Asia and the Americas,
combined with the local biodiversity make Ilocos
renowned for its amazing Ilocano dishes.
• Ilocos food is surprising, delicious and exotic all
at the same time. Some of the regional
specialities, like pinakbet and dinuguan (savory
pig’s blood) are now part of the national cuisine.
#1- Longganisa – A Vigan Food
Speciality

• Longganisa is an emblematic Ilocos food. These

pork sausages are the star at any Ilocano table.
The sausages from Vigan are the most famous
and they are distinctly small and plump.
• We tried this Ilocano specialty while visiting
Vigan in Ilocos Sur, a well preserved Spanish
town, dating back to the 16th century.
• These sausages are made from
ground pork, mixed with garlic,
vinegar and a mix of other local
seasonings. They are delicious and
have a spicy bite. These traditional
sausages are not to be missed on a
trip to the Ilocos region.
#2- Batac Empanadas –
Striking Orange Empanadas
• Batac is the oldest town in the Province of Ilocos
Norte and was founded in 1587 by the
Augustinians.
• The city is famous for the Batac Empanadas
which are considered some of the best in the
country. There is even an 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 empanadas are 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.
 #3- Bagnet – Deep Fried
Crispy Pork Cracklings
• The Ilocano Bagnet is also known as
Chicharon Baboy or deep-fried pork meat.
It is pork belly deep-fried in its own fat.
Once fried, it is air dried up to drain the fat.
The process is repeated over and over until
the pork reached is maximum crispiness.
• This Ilocano dish was far from being our favorite.
Because pork and fat are so predominant in
Filipino food, it is hard to skip this Ilocos food.
Bagnet is a top favorite among Filipinos and if
you love eating fried pork, you will be delighted!
#4- Pinakbet – Popular Mixed
Vegetable Ilocos Food

• Pinakbet is a popular Ilocano vegetable dish that

can be found all over the country. It is a
vegetable stew made with tomatoes, eggplant,
string beans, okra, and bitter gourd.
• The preparation of this dish varies
by region and the authentic Ilocano
version uses small round eggplants
and baby bitter gourd (ampalaya).
Ilocano pinakbet uses a much loved
fermented fish sauce called
bagoong isda to season the dish.
• For a vegetable dish, one of the most interesting things
about this Ilocano dish is that it is not vegetarian. The
mixed vegetables are usually steamed in fish or shrimp
sauce.
• Other versions of Pinakbet include pork. For instance,
we were quite surprised to find chunks of pork in a
Pinakbet dish we had in Manila. If you are looking for a
purely vegetable dish, be sure to ask for no pork or
seafood with your vegetables.
#5- Okoy – Best Shrimp Fritters
from Vigan

• These delicious treats are crispy shrimp

fritters cooked in their shell in a glutinous
rice batter and shaped into a round form.
These fritters are garnished with fresh
shallots and a mix of garlic and chili peppers.
• The unique flavors come to life when dipped
in an Ilocos style vinegar called sukang iloko.
• We enjoyed these flavorful
fritters as snacks. These
Ilocanos delicacies are an
easy bite while waiting for
dinner.
#6- Poqui-Poqui – An Ilocano
Grilled Eggplant Dish

• This simple Ilocano dish will please any vegetarian.

In a country, where pork is a daily staple, it is hard to
find any dish that is not served with meat or fish.
However, you will find eggs battered in Poqui-Poqui.
• Poqui-poqui is made of grilled eggplants sauteed
with onions, garlic and tomatoes. Eggs are added
and stirred with the other ingredients. All the
ingredients are cooked together making this Ilocos
delicacy slightly soupy.
• Poqui-poqui is a very refreshing dish, easy to eat with lighter
ingredients than the other Ilocanos dishes. It can be eaten as an
appetizer, a main dish or a side dish.
• The unusual name Poqui-poqui, is said to have originated from
Hawaii where Filipinos migrated in the 1980’s. There, the word
“poki” means “mash” or “slice” which aptly describes the texture
of this Ilocano dish. You may find this dish written as “poki-poki”
or “poqui-poqui”.
#7- Garlic at the Sinait Garlic
Festival

• Garlic also known as locally as “bawang” is a root crop that is

native to the Ilocos region of the Philippines.
• This essential food condiment is found in every Filipino kitchen
and is used to add flavor to almost every dish. What makes this
particular garlic unique is that it is more pungent and aromatic
compared to garlic from other countries.
• Every year, from May 1st – May 3rd,
thousands of locals and foreign tourist flock
to Sinait town in Ilocos Sur which is also
referred to as the Garlic Capital of the North.
• Festivities includes local dancing
competitions in garlic-inspired costume, the
selection of Miss Garlic Festival as well as the
biggest garlic contest. It also elect the longest
and most creative twined garlic.
#8- The Dragon Fruit in Ilocos
Norte

• Along the roads in Ilocos, there are multiple stands selling dragon
fruits, all over the place. The dragon fruit known as “saniata” to
locals, is produced by Ilocanos all year round.
• We learned that Dragon Fruit was started by a local entrepreneur
named Edita Dacuycuy, who started growing dragon fruits in her
backyard several years ago. She spread her passion to other
farmers and has been instrumental to promoting dragon fruits in
the area.
• Today, she manages Refmad Farms, with her daughter in Burgos
town, where tourists and locals can learn about dragon fruits and
pick it off fresh off the trees.
• Today, she manages Refmad Farms, with her daughter in Burgos
town, where tourists and locals can learn about dragon fruits and
pick it off fresh off the trees.
• Dragon Fruits are a beautiful fruit and packed with
several health benefits. The fiber in dragon fruit
helps with digestion. The fruit also helps regulate
blood sugar spikes and lowers bad cholesterol.
Dragon fruits are also full of antioxidants which
help clear the body of cancer causing free radicals.
And, the fruits are rich in Vitamin B1, B2 and C,
which help repair tissues and keeping the skin
healthy.
#9- Ilocos Chicacorn: Popular
Local Filipino Snack

• Chichacorn are a favorite snack from Ilocos Norte. They are

basically corn kernels that are cooked until crunchy. The corn
variety used are white ones from plants that are common in the
Philippines and not the sweet yellow corn that may be more
familiar.
• What makes the Ilocos Chichacorn different from the other types
of crunchy corn kernels is that the kernels are puffed, making
them a little easier to chew.
#10- Dudol an Ilocano Food with
Asian Roots
• Dudol is a traditional dessert you will find in Ilocos, although
it is also popular in Malaysia, Indonesia and Southern India.
It is said to have come through the Malay and Indian
settlements on the coastal towns of the Ilocos region before
the arrival of the Spaniards.
• Dudol is made of rice flour, coconut milk, sugarcane juice
and anise. The secret to making a good dudol is to patiently
and continuously stir the ingredients under a slow fire.
• Sticky, thick and sweet, it is the perfect snack to calm your
hunger or re-energize yourself after some activity.