Cagayan Valley Cuisine: An Overview

Cagayan Valley Overview

• Region II, is a food-rich region in northeastern Luzon.
• The Sierra Madre, Cordillera, and Caraballo mountain ranges, and the Cagayan River border it.
• The Cagayan River is the country’s longest river.
• Indigenous traditions, agricultural abundance, freshwater and marine resources, and preservation techniques shape its cuisine.
• The main ethnic groups are the Ibanag, Itawes, Gaddang, Ivatan, and Ilocano.
• Each ethnic group has distinct culinary traditions.

General Characteristics of Cagayan Valley Cuisine

• Abundance of freshwater and marine resources benefits the region.
• The Cagayan River, its tributaries, and the Pacific Ocean provide fish, crustaceans, and shellfish.
• Cagayan Valley is known as the "Rice Granary of the North."
• Vast quantities of rice, corn, and other agricultural products are produced.
• The cuisine reflects the traditions of the Ibanags, Itawis, Gaddangs, and other indigenous groups.
• Native ingredients and cooking methods are incorporated.
• Spanish influences are evident in certain dishes and cooking techniques.
• Spices and stews are used in particular.
• The emphasis is on highlighting the natural flavors of ingredients.
• Simple preparations like grilling, boiling, and stewing are often used.

Batanes Cuisine (Island Flavors and Survival Cuisine)

• Batanes is the northernmost province of the Philippines.
• The food culture is centered around preservation, sustainability, and seafood-based dishes.
• This is due to its isolation and unpredictable climate.
• Batanes is an archipelago exposed to harsh weather.
• The cuisine prioritizes preservation and resourcefulness.

Key Ingredients in Batanes Cuisine

• Uvi (Purple Yam): A staple crop used in various dishes, from simple boiled uvi to complex desserts.
• Kamote (Sweet Potato): Another vital crop, providing sustenance and versatility.
• Flying Fish (Dibang): A seasonal delicacy, often dried or preserved.
• Lobster (Payi): Abundant in the surrounding waters, grilled or boiled.
• Coconut Crab (Tatus): A prized crustacean, cooked in coconut milk or grilled.
• Vunes: Salted pork preserved inside a clay jar.
• Luñiz: Salted pork similar to vunes, but dried.

Culinary Characteristics of Batanes Cuisine

• Preservation techniques are essential.
• Emphasis is placed on root crops.

Key Culinary Features/Characteristics of Batanes Cuisine

• Drying, salting, and smoking are essential for preserving food without modern refrigeration in Batanes.
• Dibang (Flying Fish): Sun-dried or smoked, commonly fried or grilled.
• Vunes are dried gabi (taro) stalks, rehydrated and cooked in coconut milk.
• Luñis is Ivatan-style pork adobo, salted and slow-cooked in its own fat, for shelf-stability.
• Pinipa is sun-dried dolphin fish (mahi-mahi), stored long-term.
• Pusit Ivatan is dried squid, commonly grilled or added to stews.

Heirloom Dishes in Batanes

• Uvud consists of meatballs made from banana pith, ground meat, and fish.
• Payi (Sea Urchin Rice) is cooked rice mixed with sea urchin roe, for its rich, briny taste.
• Supas is Ivatan turmeric rice, often served with dried fish.
• Pinakbet Ivatan includes taro, sweet potato, eggplant, and fermented fish.
• Dibang Silog is fried flying fish served with garlic rice and eggs.

Batanes Root Crop Staples

• Uvi and kamote provide carbs and nutrients.
• Tamiduk is taro leaves cooked in coconut milk, similar to laing.
• Dukay is a sweet yam (ube) pudding with coconut milk and sugar.
• Katutdaw are boiled sweet potatoes, eaten as a staple food.
• Kamote Balls are mashed sweet potato snacks rolled into balls and fried.
• Badu is a dessert of mashed yam, sugar, and coconut milk.
• Dishes are often cooked with minimal ingredients.
• The natural flavors of the seafood and root crops are highlighted.
• Raw fish consumption and harsh weather preservation techniques exist.

Cagayan: Ibanag and Itawes Gastronomy

• Cuisine defined by riverine food sources, meat preservation, and noodle dishes.
• Influenced by Ibanag, Itawes, and Ilocano culinary traditions.

Key Ingredients in Cagayan Cuisine

• River Fish (e.g., Ludong) is abundant in the Cagayan River, grilled, stewed, or fried.
• Longganisa de Tuguegarao is a garlicky and flavorful sausage.
• Baggo Rice is a local strain of rice.
• Batac Empanada is a savory pastry with ground meat, vegetables, and longganisa.
• Pancit Batil Patung is a noodle dish with carabao meat, poached egg, and vegetables.

Key Culinary Features of Cagayan Cuisine

• Pancit Batil Patung includes stir-fried miki noodles with carabao meat, poached egg, and egg-drop soup.
• Igado is pork liver and meat stew with vinegar and soy sauce.
• Chicharabao is crispy carabao skin chicharon.
• Longganisa Tuguegarao is garlicky pork sausage, known for its deep flavor.
• Binas-usan is a dish of pork intestines stewed in vinegar and garlic.
• The Cagayan River plays a vital role as freshwater and riverine identity.
• Ludong (President’s Fish) is a rare, expensive fish found in the Cagayan River.
• Sinanta is a noodle soup with chicken, shellfish, and rice noodles.
• Adobo Ilaw is chicken intestines stewed in vinegar.
• Pinais is freshwater shrimps cooked in banana leaves.
• Dinakdakan Itawes is grilled pig’s face with vinegar, onions, and liver spread.

Cagayan Rice-Based Delicacies

• Pawa consists of sticky rice balls with sweet peanut filling.
• Inatata consists of glutinous rice in banana leaves, cooked in coconut milk.
• Binallay is a suman-like rice cake served with latik (coconut caramel).
• Patupat consists of glutinous rice pouches wrapped in palm leaves, boiled in sugarcane juice.
• Alupi is a cassava and coconut cake, steamed and served as a snack.
• Longganisa de Tuguegarao and Batac empanada showcase bold flavors.
• Pancit Batil Patung is a popular noodle dish.
• Ludong fish is considered one of the most expensive fish in the Philippines.
• Tuguegarao Longganisa has a very strong garlic flavor.
• Ilocano cuisine strongly influences western Cagayan.

Isabela: Agricultural Abundance and Culinary Innovation

• Isabela is known for its corn-based dishes, pancit varieties, and heirloom recipes.
• Ilocano and Ibanag cuisine influences it.

Key Ingredients in Isabela Cuisine

• Corn: Isabela is a major corn producer, used in dishes like corn soup and corn grits.
• Rice: The province is a significant rice producer with various rice varieties.
• Carabao Milk and Products: Used to make kesong puti and other dairy products.
• Citrus Fruits: Isabela is known for citrus fruits, used in juices and desserts.
• Callos: stew of ox tripe.

Key Culinary Features/Characteristics of Isabela Cuisine

• Binallay is a sticky rice cake with latik.
• Nilulutok is a sweet corn porridge with coconut milk.
• Binungey is sticky rice cooked inside bamboo tubes.
• Pancit Cabagan is a saucy egg noodle dish with pork and quail eggs.
• Pinaltit is a sticky corn cake wrapped in banana leaves.

Notable Isabela Meat and Vegetable Dishes

• Gawa-Gawa is vegetable stew with squash, string beans, and bagoong.
• Tupig Isabela is grilled glutinous rice cake with coconut and sugar.
• Sinalab is smoked meat, pork or beef.
• Linubian is sticky rice cake with coconut and anise.
• Dinengdeng is vegetable stew with fermented fish sauce.
• Agricultural diversity has led to a diverse culinary landscape.
• Carabao milk and kesong puti are prominent.
• Modern restaurants experiment with fusion cuisine, blending local and international flavors.
• Isabela is modernizing its food industry, experimenting with old dishes.
• Corn leads to creation of corn based dishes.

Nueva Vizcaya: Highland and Lowland Fusion

• Cuisine reflects Gaddang and Ilocano influences.
• Focus on root crops, highland vegetables, and freshwater dishes.

Key Ingredients in Nueva Vizcaya Cuisine

• Wild Game (Deer, Wild Boar): Hunting provides wild game for special occasions.
• Root Crops (Gabi, Ube): Abundant in the highlands, used in stews and desserts.
• Citrus Fruits: The province produces citrus.
• Native vegetables: such as ferns.

Key Culinary Features/Characteristics of Nueva Vizcaya Cuisine

• Cuisine reflects the terrain and indigenous traditions.
• Pinikpikan is smoked chicken stew, a Cordilleran specialty.
• Lagat Paria is bitter gourd stew with fish flakes.
• Tupig Vizcaya is grilled rice cake with coconut.
• Insarabasab is grilled pork salad with vinegar and onions.
• Dinardaraan is blood stew similar to dinuguan, but chunkier.
• Wild game is significant, particularly among indigenous communities.
• Root crops are used in traditional dishes.
• Indigenous people understand the local flora/fauna.
• Wild game is heavily regulated.

Quirino: The Land of Forest Flavors

• Cuisine is forest-based, focused on foraged ingredients, freshwater fish, and carabao dishes.

Key Ingredients in Quirino Cuisine

• Forest Products (Wild Honey, Mushrooms): Forests provide edible products.
• River Fish: Rivers and streams are home to fish species.
• Root Crops: Grown in agricultural lands.
• Citrus: Produced similarly to Nueva Vizcaya.

Key Culinary Features/Characteristics of Quirino Cuisine

• Foraged & Indigenous Ingredients highlight province's resources.
• Kulibangbang Leaves – Used in soups and stews.
• Pako Salad – Salad made from wild ferns.
• Pinaltit – River snails in coconut milk.
• Grilled Native Tilapia – From local rivers.
• Carabao Kinilaw – Raw carabao meat cured in vinegar.
• Quirino is developing tourism through new restaurants and culinary experiences.
• Cuisine is simple and rustic, showcasing natural ingredient flavors.
• Local government is promoting sustainable tourism, showcasing culinary heritage.
• Wild honey is considered high quality.

Conclusion: Cagayan Valley Cuisine

• Cuisine reflects indigenous heritage, resourcefulness, and agricultural richness.
• One of the most diverse culinary regions in the Philippines.