Mouth-Watering Foodies Found In Cebu! Yum!

Cebu Philippines is one of the preferred tourist destination in the Philippines, Cebu has a relatively buoyant demand for its fines native delicacies, which aside from giving boost to the province's tourism sector, has also sustained the livelihood of many delicacy traders.

Delectable Foodies 

Binignit and Biko

The ginataan and biko are one of the popular Filipino desserts or snacks that served during birthday, New Year’s Eve and most especially during the Holy Week. The binignit of Cebuano mixed with ginataan is a soup consisting of a thick mixture such as taro, purple yam, sweet potato as well as bananas, jack fruit, sago, tapioca pearls and sugar, cooked coconut milk and thickened with milled glutinous rice.

Lechon  

Cebu is the home of the best lechon makers and purveyors of the Philippines. In every occasion whether it simple or grand, the star and the center piece of Filipino buffets is lechon. “Lechon” came from the Spanish word that refers to a roasted suckling pig.

Where to eat lechon?

 

Cebu’s Lechon Adventure: From Lechon Fanatics

Ayer Lechon 

Ayer’s is among the leading brands, being the only lechon retailer at the Mactan Airport and having several branches within three years of operation. They currently have three dining outlets and two pick-up outlets. They have one unique dish though—Kimchi. The owner has some Korean friends who enjoy their lechon and so he thought of offering them kimchi with it and found that they liked the combination. He then decided to add it to the menu. He said “I think that’s something we Filipinos should try, too”.

Rico’s and Alejo’s Lechon

 Cebu’s Ayer lechon is known for its crispy and tender juicy native roasted pig. It markets the taste of the true Cebuano lechon.

 

Tatang’s Lechon Belly

 take home some extra crispy boneless lechon. Tatang’s lechon is boneless. That means… it’s minus the head and limbs, torso is deboned, rolled and is covered again with its skin. It’s all meat! No bones!

 

Zubuchon

 “Zubu” which is Cebu’s name in old Spanish maps and “lechon”. There’s no MSG nor soysauce in its ingredients, the lechon is stuffed with herbs and spices, skin is acupunctured and sprayed with fresh coconut water and roasted to a crisp until brown skin