QUEZON: Food Trip and Pasalubong

Quezon is a vast province. It takes most of the Southern Tagalog Region rich in natural resources, where coconut plantations are abound. Festivals centered on farming are famous, so I took the opportunity of trying some of their well-known delicacies.

1. Kiping

Every May 15, Lucbanins celebrate their famous Pahiyas Festival in honor of San Isidro de Labrador, patron saint of farmers. Houses on the procession route were adorned by chandelier-like assembly called aranya, and the leaf-life components are called kiping. This wafer is made of pound rice and patterned on large leafs then left sun-dried. Actually, you can eat them grilled or salted. I tried one on a roadside and it tasted like rice cracker.

2. Longganisa

Lucban's version of pork sausage are more on the garlicky side. They are usually sold homemade and wrapped in paper packets available in dozens, small or large.

3. Pancit Habhab

This simple dish is prolific in our country, as every region (or town) has their own version. Pancit Habhab is traditionally eaten on a banana leaf and not cutlery needed. Piping hot noodles with savory sauce and fresh vegetable like carrots and chayote is already a  satisfying meal.

4. Pinagong

One of Sariaya's well-known delicacies is this milky bread pinagong. This bread, shaped like a turtle (hence pagong), is fulfilling and a bit pricier. You can buy this bread from bus vendors but the tastier ones are sold in old Sariaya bakeries.

5. Budin

Tayabas City has a special street dedicated to one sticky delicacy: Calle Budin. This street has stalls selling various pasalubong items but the famous one is the eponymous budin, a cassava cake baked from small circular pans and sold fresh from the oven. Best eaten hot as it has a melts-in-your-mouth feeling when you take a bite.


6. Yema Cake




In Spanish colonial times, one of the materials used to bind stones to build up walls of churches is egg white mixed with limestone. On the other hand, egg yolks are used to make desserts instead of being thrown to waste, by making dishes such as leche flan and yema cake. This sweet cake is made of chiffon slices and smothered by milk custard then sprinkled with generous amount of cheese. It is simple yet delicious. Some provinces in Tagalog regions are famous in producing these. One well-known brand raved about is the Rodillas' cake from Tayabas City. I saw their factory and it's hard to order in bulk during Agawan/Mayohan/Pahiyas festival season, as they ran out of stocks, so it's better to order directly from here.


Every town has their own specialties. It's great that I try them one product at a time. More food explorations soon. :)

LAGUNA: Food Trip and Pasalubong

This province by the lake is famous for homemade dishes, sweet treats and other crafts known for every city and town of its domain. As I frequently pass by this province, I make sure to visit and try some of their well-known delicacies locals and tourists rave about.

1. Puto Biñan

If Calasiao has bite-sized version, then Biñan has their own pizza-like version of this delicacy. Made mainly of pound rice flour, milk and cheese, this is the well-known product of this city and the best makers are found in Brgy San Vicente, where the PNR station is located.

2. Buko Pie

This pie was invented in Los Baños and famous stalls are located at Brgy. Anos. Buses plying the highway will take stopovers just to buy these freshly-baked goodies. This stall sells one of the best pies I've ever tasted.

3. Yema Cake

A simple cake made from egg yolks and milk smothered over chiffon cake slices, this dessert is a favorite by the locals and this is a staple on every occasion in San Pablo City. Aside from yema cake, they do have equally famous chocolate cake that can be bought at an affordable price.

4. Kinulob na Itik

Victoria town is famous for duck-raising activities, so they produce duck eggs turned mostly to salted eggs as well as duck meat. Famous dish concocted is kinulob, which is a way of cooking duck meat by slow-cooking in an airtight-pot and put in an open flame for hours then deep-fried. The result is a crispy skin but juicier meat without the stench.

5. Bibingkang Alsa

When you ply the Luisiana-Cavinti road, you'll see stalls selling these oven-baked treats and put in cubic pandan baskets. One time, we went to Hulugan falls and the market road of San Salvador have these bibingka vendors, as snacks for day hikers or pasalubong after the long trip. It is different from the usual fluffy variant, as this is quite similar to tupig. Instead of grilled in hot charcoals, it is baked on a makeshift tin oven where the mixture is put in clay pot, lined with banana leaf.

6. Espasol

This sweet treat is usually wrapped in paper cones drenched with generous amounts of rice flour. You can buy these from bus vendors or from roadside pasalubong stores in Laguna. Alaminos, Pagsanjan, Luisiana and Nagcarlan are famous for making these rice puddings. Among these towns, Nagcarlan has a concentration of making the best of these in Barangay Yukos.

7. Uraro

A very light biscuit made from arrowroot flour and dissolves in your mouth. It's like the soft version of puto seko. I can eat a pack of these! Perfect for a hot coffee or tea in the afternoon, or a snack while buying native slippers in Liliw's main street.

8. Ampaw

Ampaw Pinipig is one of the local produce of Biñan where it is used to be served in many varieties. Biñan used to have vast fields producing rice so this snack is one of the delicacies they offer, adapted from Chinese.

9. Pospas

Pospas is a famous comfort food in Biñan similar to lugaw but it is cooked with chicken and innards, served with toasted garlic, spring onions and pork crackling. One might lace it with calamansi juice and patis (fish sauce), depending on individual taste. 

10. Camote de Leche

This is the famous dessert served by Calle Arco Restaurant in Pagsanjan (near the arch).

11. Pancit Maciang

Maciang's is a renowned panciteria in San Pedro Laguna since the early 50s that is known for its unique taste. It is a pancít dish with proven, egg, and ketchup.

12. Pancit Tagapo

A must-try pancit in a barangay at Santa Rosa City, Laguna.

13. Ube Halaya

This delicacy is sold at Brgy. San Marcos, at a stretch of road between San Pablo and Calauan, Laguna.

*Ben's Halo-halo

One of the best halo-halo I've tried! It originated in San Pablo and it uses gelato ice which makes their halo-halo more smooth and flavorful. You can have the original one or spicy variety.

*Tuding's Porkchop

An institution in Laguna, this restaurant started breakfast meals but became famous for their porkchop meals. Tuding's Porkchop House originated in San Antonio, Biñan City. But due to their patrons coming from outside of Laguna, their San Pedro City branch became famous due to proximity in Metro Manila.

Every town has their own specialties. It's great that I try them one product at a time. :)

#RiseHighLaguna