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Bold flavors, bamboo-cooked tradition, rooted in Isnag heritage
Apayao's cuisine is deeply rooted in the traditions of the Isnag people, known for bold, spicy flavors and the distinctive use of fresh bamboo tubes for cooking. The province's dishes are prepared using local ingredients — river fish, wild vegetables, native chili, and indigenous herbs.
One of the Isnag's main dishes, cooked in a fresh bamboo tube and usually relished with native chilies which give the dish its distinct flavor. The main ingredients are mainly eel or kiwat, poultry, and vegetables.
A dish made from either fish, pork, or animal intestines. The main ingredients are matured pomelo leaves called "palat" and hot chili locally called "tu'rang". The palat adds a minty aroma to the dish.
The native bagoong (fish sauce) of the people of Apayao. Usually prepared from a fish called Palilang, a local species of Goby. It is preserved for three days for a more savoring and aromatic flavor.
A native delicacy made up of glutinous rice dough (linali) and embellished with coconut milk residues (lada) obtained from prolonged cooking. Called sinandila (from "sinan" — like and "dila" — tongue) because it looks like a tongue.
Cassava Cake
VFM Food Products, Sta. Marcela
Brazo de Mercedes & Buko Pandan Roll
VFM Food Products, Sta. Marcela
Linupak & Kutsinta
Rebiajos Food Products, Sta. Marcela
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