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. :)