Attending this year’s Sinulog? Check out these 9 must eats in the Queen city of the South.
Cebu is more than just the colorful parades and wild street parties brought by the Sinulog festival every January, it is also famous for its pristine beaches, breathtaking diving sites, cultural heritages, but most especially its ‘gyud’ food. Here’s a list of Cebuano-recommended must eats in the Queen City of the South to possibly persuade you to finally book that trip to Cebu you’ve been planning every year.
5. Su-Tu-Kil
Cebu, being the 9th largest island in the country, is surrounded by beaches, coral atolls, islands and rich fishing grounds. ‘Sutukil’ stands for three methods of cooking in the Visayas region–“Su” short for sugba means to grill, “tu” came from the Cebuano word tula which means to stew, and “kil” stands for kilawin or cooking fish in vinegar. Sutukil restaurants basically refer to restaurants specializing in seafood dishes.
One of the best exotic dishes you should try is the Saang or spider shells, a common source of protein for seaside residents in the Visayas. These are best eaten fresh, by hands, dipped in vinegar and with puso (also called the hanging rice).
Where to get them:
Sutukil restaurants near the Mactan Shrine
4. Warm brownie cups
What’s better than dessert, you ask? It’s dessert warmed and made moist, gooey and chocolatey, placed in a cup topped with ice cream and are called warm brownie cups. These cups are what positioned La Marea as one of the must-visit places in Cebu. From one classic flavor, they now have a total of 8, namely: apple crumble, triple chocolate, white chocolate, blueberry cheesecake, salted caramel, peanut butter, and yema. These are best eaten with a cup of coffee.
Where to get them:
La Marea Pastry Shop
The Walk I.T Park
+63 32 416-2919
3. BBQ, inasal & other street food
One of the most popular food destinations in Cebu are the barbecue houses, a food center of sort filled with barbecue vendors offering a wide assortment of grilled meat and seafood. The must-try’s include: Chorizo de Cebu (good for pasalubong), pork and chicken BBQ and isaw. These are best eaten with bare hands (or plastic gloves) with puso.
Where to get them:
Larsian sa Fuente
Fuente Osmeña, Cebu CityMatias Inato Food Haus
AS Fortuna St., Banilad, Cebu City
2. Ribs and burgers
Yes, we all would love to save our tummy spaces for local delicacies and specialties but food intake should never be limited by cuisine or location, especially when it’s good food. Our Cebuano friends recommended two local joints serving juicy and scrumptious American favorites that will surely leave everyone’s palates wanting more.
Where to get them:
Casa Verde
#69 Lim Tian Teng St. (formerly V. Ranudo), Ramos, Cebu City
+63 32 253-6472Big Tom’s Charbroiled Burgers
111 Juana Osmena St., Cebu City
+63 32 239-8101
1. Cebu lechon
The word “lechon” came from the Spanish term that refers to a roasted suckling pig. It is one of the most popular dishes in the Philippines and is the star in almost every Filipino family’s special gathering. Cebu, aptly the lechon capital of the world, is home to the best lechon makers and vendors in the country. What sets them apart are the secret ingredients and spices that make their meat tasty sans any sauces; therefore no trip to Cebu will ever be complete without it.
Where to get them:
CnT Lechon
1377 V. Rama Ave., Guadalupe, Cebu City
+63 32 254-4249Zubuchon
2651 Villalon Drive, Capitol Site, Cebu City
+63 32 254-7342Rico’s Lechon
Highway 77, Talamban, Cebu City
+63 32 344-0119Tatang’s Lechon Belly
Corner AS Foruna and Hernan Cortez , Banilad, Cebu City
+63 32 316-4719
BONUS BITES
Every trip and return home calls for pasalubong, here’s a list of affordable and delectable Cebu bites to bring home for family and friends.
1. Chicharon
Where to buy: Carcar
2. Dried Danggit and Pusit
Where to buy: Tabo-an Market
3. Otap
Where to buy: Shamrock Pasalubong Stores
4. Dried Mangoes
Where to buy: Cebu Best! Pasalubong, Atbp.
Booky loves Cebu! Hopefully we can grow quickly and expand our services to this beautiful city.
