 The term “Ilocano” is used to refer to the people living or are native in the

provinces of Ilocos Norte, Ilocos Sur, La Union, and certain sections of

Pangasinan, Tarlac, Cagayan, Isabela, Nueva Viscaya, and Nueva Ecija. There are
also some Ilocanos in Apayao, Kalinga, Ifugao, and Mountain
Province. The entire region is sometimes called “Ilocandia” or the “Ilocos
Region”.
 The Ilocanos are the third largest ethnolinguistic group in the Philippines. The
term “Ilocano” was derived from the words “i-“ (from) and “looc” (cove or bay),
which when combined means “People of the bay”. They were also referred to as
Samtoy, which is a contraction of the phrase sao mi ditoy (this is our language).
 The Ilocanos are Austronesian-people / Austronesian-speaking people. The
Ilocano dialect is related to the languages Indonesian, Malay, Fijian, Maori,
Hawaiian, Malagasy, Samoan, Tahitian, Chamorro, Tetum and Paiwan. Today, the
Ilocano dialect is the third most spoken language in the Philippines.
 In Teodoro A. Llamzon’s  1978 book, Handbook of Philippine Language
Groups the following are listed as the deities of the Iloko region.
Buni – God
Parsua – Creator
Apo Langit – Lord Heaven (Apo means “Lord”)
Apo Angin – Lord Wind
Apo Init – Lord Sun
Apo Tudo – Lord Rain
 One such difference is an entirely different pantheon of deities found in an Ilokano
myth, first published in the 1952 “Historical and Cultural Data of Provinces” for
Vigan, Ilocos Sur.  In this regional myth, the deities are listed as follows:
Abra,who controlled the weather and is the father of Caburayan
Anianihan, God of Harvests
Caburayan, Goddess of Healing
Lady Makiling, Caburayan’s mother
Saguday, God of the Wind
Revenador, God of Thunder and Lightning
Bulan, God of Peace and Calm
The sun is the eye of Amman
Maria Makiling, is Abra’s grandchild
Lobo, a dog from the underworld

Festivals

 BAC-BACARRA FESTIVAL • • • • Bacarra, Ilocos Norte Farmers Festival November

30 The legendary word “bac-bacarra” is a specie of freshwater fish abundant in the river
during the 15th century which gave birth to the town’s name .
 GULING-GULING FESTIVAL • • • • Paoay, Ilocos Norte Guling-Guling Martes
May aims to commemorate the 16th century old practice of the Spanish friars for the
religious sector to interact with its parishioners. It has always been celebrated on the
Tuesday before Ash Wednesday

 PAMULINAWEN FESTIVAL • • • • Laoag City February 10 Our Lady of Peace

Pamulinawen is the name of a woman made popular in the classic Ilocano song titled…
Pamulinawen.

 PINILI TOWN FIESTA AND AGROINDUSTRIAL FARE and GARLIC

FESTIVAL • April 13 – 16 • Pinili,Ilocos Norte • Pinili Town Fiesta and Agro-Industrial
Fare is celebrated in honor of St. Isidore de Farmer • Garlic Festival which is now a
tourist attraction is observed because garlic is the main commodity of Pinili

 EMPANADA FESTIVAL • Batac, Ilocos Norte • December 8 – 30 • BATAC

EMPANADA is made of savory filling of grated green papaya, mongo, longganisa and
egg. The dough that serves as its thin and crisp wrapper is made of rice flour.

 Sinait Garlic Festival • • • Sinait,Ilocos Sur May 1 – 3 The province-wide cooking

contest is also held side-by-side with the Search for the Biggest Garlic Bulb and Garlic
Bundling, whose categories include Longest Twined Garlic, Creative Bundling, and
Bundling Competition which also allows tourist participation.

 Pinakbet Festival • • • Sta. Maria, Ilocos Sur April 23 it features street dances and
cooking competitions and honours the Sta. Maria’s farmers’ industry and their
housewives’ cooking skills.
 Binatbatan Festival • Vigan City, Ilocos Sur • First week of May • the festival got its
name from the Iluko term batbatin, or separating cotton balls from the seeds of the local
fruit tree kapas sanglay. The cotton balls are then spun and used in weaving the abel,
which Chinese merchants then residing in Ciudad Fernandina, the Vigan of old, exported
and which was among the local products shipped during the galleon trade from the 15th
to the 18th century.

 Tabako Festival • Candon City, Ilocos Sur • every last week of March • thanksgiving
for the city’s bountiful harvest of tobacco. Semana Santa • Holy Week • Good Friday
procession highlights decorated carrozas bearing life-size, Spanish vintage statues of
saints. On Easter Sunday, the dawn celebration depicting the Resurrection of Christ
called “Sabet” is a scene to watch out for.

 San Fernando Town Fiesta • February 6 to 12 to honour St. William, the Hermit. • San
Fernando, La Union Feast of Our Lady of Caysasay • San Fernando, La Union • held on
the second week of September which is the 5th day of August in the Lunar calendar Agoo
Semana Santa • May 6 • Agoo, La Union • During the Holy week the town people of
Agoo come up with religious activities to make the occasion more meaningful and
sacred.

 ARINGAY FESTIVAL • May 15-21 • Aringay, La Union • Fiesta celebration

highlighting the agricultural product of Lasam, the Aringay Rice variety with agri-
industrial trade fair, street dancing and other activities. BUYBUY FESTIVAL • February
9 – 11 • Burgos, La Union • “buybuy” or tiger grass • Featured is a civic parade, trade fair
and handicraft exhibition. Cultural performances can also be seen during this time.

 Bangus Festival • April 16 – May 1 • Dagupan City, Pangasinan • In 2003, the

Guinness Book of World Records recognized the “Kalutan ed Dagupan” as the Longest
Barbecue of the World Pista’y Dayat Festival • May 1 • Lingayen, Pangasinan •
celebrates the bountiful harvest and abundant fishing from the sea. The events feature
mass offering on beautiful beaches and fluvial parade.

 Puto Festival • White Gold Fedtival • May 5 • Calasiao, Pangasinan • Calasiaoputo

( white gold) “cup-shaped, bite-sized, soft rice cakes; the semi-glutinous rice is fermented
in old earthen jars.” Panangedayew Festival • “to uplift” • Nov. 27 – December 2 •
Dagupan City, Pangasinan • trade fair of Pangasinan’s pride like Bonuan bngus, bgoong,
peanut brittle, quilted products housewares and locally made Christmas decors.

Most Notable Ilocano Fictionists

 Manuel Arguilla of La Union - How My Brother Leon Brought Home a Wife

and Morning in Nagrebcan
 Carlos Bulosan of Pangasinan - America is in the Heart; My Father’s Tragedy;
Father Goes to Court
 Amador T. Daguio of Ilocos Norte - A Wedding Dance
 Francisco Sionil José of Pangasinan - The God Stealer; My Brother, My
Executioner
 Pedro Bukaneg of Bantay, Ilocos Sur - Father of Ilocano Literature and the
acknowledged author of the “Epic of Biag ni Lam-ang.

Famous Songs
  Pamulinawen
 Manang Biday
 Naraniag a Bulan

Famous Foods

1. Vigan Longganisa
- This plump sausage originated from Ilocos Sur, typically bite-sized but
packed with garlicky flavor. For breakfast lovers, it’s often paired with
silog, or a combination of fried egg and fried rice, with a spicy sukang
iloko (vinegar native in Ilocos) on the side.
2. Ilocos Empanada
- the popular street food originated in Batac, Ilocos Norte, and is now a
favorite snack even in Manila. What sets Ilocos Empanada apart from the
rest is its color and ingredients! Ilokanos use annatto seeds to add color to
its dough, making it vibrantly orange. Inside, you’ll typically find chopped
Vigan longganisa, green papaya, mung beans, and an egg. It is then deep-
fried to perfection and best devoured as soon as it leaves the pan.
3. Bagnet
- Bagnet, known locally in Ilocos as chicharon, is a deep-fried pork dish
known for its crunchy skin and a golden-brown color. Although it’s similar
to lechon kawali, Ilokanos prepare bagnet differently to make it uniquely
their own. They first boil a slab of pork, then air-dry it for a couple of hours
before deep-frying it multiple times to achieve its crispy state. Albeit a
tedious process, this is what makes bagnet one of the best food in Ilocos -
and in the entire country.
4. Pinakbet
- Pinakbet may be a beloved dish all over the Philippines, but not everyone
knows that it’s a product of the Ilokanos. This vegetable stew is made of
eggplant, okra, bitter gourd, garlic, onions, string beans, winged beans, and
tomatoes as its base ingredients. Unlike other versions, the Ilokano
pinakbet does not include squash as locals believe that it distorts the aroma
and taste of the other vegetables. 
5. Okoy Tiyosko 
- Okoy Tiyosko is another famous food from Ilocos that should be listed in
your must-tries. This crunchy snack is a deep-fried fritter made of glutinous
rice batter, shrimp, and various vegetables. You can either eat it alone or
pair it with rice and spicy vinegar.
6. Poqui poqui 
- Poqui poqui is a simple delicacy found in the region of Ilocos that
vegetarians will surely love. It’s made with grilled eggplants mixed with
onions, garlic, and tomatoes finished with one whole beaten egg. The end
 product will resemble a slightly soupy scrambled egg best matched with a
steaming cup of rice.
7. Dudol 
- For fans of sweet treats, Ilocos’s dudol will appease your sweet tooth
cravings. This well-loved Ilokano snack came from the Malay and Indian
settlers who lived in the coastal towns of Ilocos, even before the arrival of
the Spaniards. It’s a mix of rice flour, coconut milk, and sugarcane juice,
cooked continuously under slow fire. This process is what makes it thick
yet sticky and incredibly delicious. 
8. Chichacorn 
- Many might think that this is similar to cornick, but the Ilokano version
uses glutinous white corn instead of the usual yellow ones. The corn kernel
is then cooked until crunchy and semi-puffed, making it easier to chew.
9. Sukang Iloko 
- ukang Iloko is another popular product of the Ilocos region made from a
local wine called basi. Basi comes from extracting the juices of crushed
sugarcane, then boiled and stored in an earthen jar. When the wine is
further fermented, it turns to a sour, dark, and aromatic vinegar that is
Sukang Iloko. Its taste is somewhat similar to apple cider vinegar and best
paired with other famous food in Ilocos, including Vigan Longganisa and
Ilocos Empanada!
10. Tupig
- Another sweet treat that originated from Ilocos is tupig. This beloved snack
is often served during the holiday season, basically the equivalent of puto
bumbong and bibingka to Manilenyos. Tupig is composed of glutinous rice
cake with grated coconuts and molasses wrapped in banana leaves. It’s
cooked over a charcoal fire, giving the final product both an aromatic and
smoky hint to it.
Practices

 For them, courtship begins with a series of casual conversation and visits the
woman’s home where the man gets to know the woman and her family. The
harana is also one way of expressing love. The man asks the group of friends to
join him, in waking up his beloved maiden with love song.  Before planning a
marriage they should seek approval of their parents first and do’s what they call
panagpudnu, it is when the man formally announces his desire to marry the
woman. The man’s family will pay the dowry and finance the wedding. When the
woman is pregnant, she sits on the mat and never on the bare floor, to avoid
having pains. She always has grains of salt with her whenever she leaves the house
to ward off evil spirits who may take away her unborn child.  She does not go
outside the house at night with her hair down lest she have a snake delivered along
with her baby.  She is forbidden to sit on the stairway as this is a position
associated with difficult delivery. After the birth, mothers will inhale smoke from
medicinal incense and needs a bowl of hot coals to warm her wounds.
 To the Ilocano’s, gasat or fate determines their life on earth. For them, death
means great sorrow and fulfillment of their destiny or missions in life. Death
preceded by omens such as a black butterfly entering a house at night. The body of
the dead person is placed in a coffin in the middle of the house parallel to the door
and if a married man is the one who dies, the wife alone will dress him. A big log
is then lighten in front of the house so that the spirit of the dead will go to the
heaven with the smoke. As long as the body is in the house, the log kept burning
to keep the evil spirit away, during the wake the members of the family keep vigil.
Also, they should only wear two colors, black which means sadness and white
 means peace. During the wake, using mirrors, leaving without eating or bringing
home of foods are prohibited. Every night in 9 nights a lualo or a prayer is offered
for the dead. During the funeral, children is being transfered from one side of the
coffin to the other side. After the funeral, members of the family or the one who
lives with the one who died will go through the diram-os where they wash their
faces and upper limbs with a basin
 They also do some practices and beliefs in everyday life, like when you dropped
utensils announce the arrival of a visitor, a fork means it will be a man while a
spoon indicates a woman, clearing the table when a single dinner is not yet finish
means you dooms them to a life of loneliness. Also, you should not sweep or clean
the house at night for it throws your merits.
