REGION I

ILOCOS SUR
ILOCOS NORTE
LA UNION
PANGASINAN
Region I refers to the Ilocos Region mainly because it is home to a
majority of Ilokanos and a seat of ilokano culture, heritage and language

Ilocos means people at the river . Very much like the tagalogs taga-
ilog which referred to the early settlers living along Riverbanks.

This region has 3 distinc group ILOCANOS , PANGASINENSES and

IGOROTS.
ILOCOS NORTE

empanada, isa ito sa pinakamasarap na

pagkain sa Ilocos na gawa sa ginadgad na
papaya, munggo, itlog at longganisa.

Isa rin sa pinagmamalaki ng mga Ilocano ang

pinakbet
ILOCOS SUR
BAGNET!! This is one of the favorite foods in Vigan that tourists
love to eat and will even buy more to bring it home. Bagnet and
Lechon Kawali are somewhat similar but are different in a way
that the meats are cooked to get the crunchiness of the skin and
still have the juiciness of the meat. Bagnet is not complete
without eating it with KBL (Kamatis, Bagoong, Lasuna or sibuyas
in tagalog) or whichever you prefer to eat it with.

Vigan Longganisa. Most of the Ilocanos eat longganisa during

breakfast, it is their version of a sausage. Although its small in size,
youll have a mouthful of slightly spicy, garlicky and a little bit of
salty. It is best matched with steamed rice and sliced tomatoes or
dipped it with iloco vinegar with crushed garlic and chili.
 Dinoydoy is squash bisque made from pured squash and stock, topped with
meat, ampalaya or bitter melon, or you may replace amplaya with moringa.
You will taste the mild sweetness of the dish that came from the squash and a
savory flavor from the stock added to the squash. With only just 2 or 4
ingredients you can have a delicious dish like this. It is sort of similar to creamy
pumpkin soup.

Okoy and Empanada are few from most favorite snack of tourists and
Ilocanos. Youll enjoy the crispiness and the savory filling of empanada which is
a mixture of Vigan longganisa, cabbage, green papaya and egg. Okoy-okoy is a
deep-fried batter with shrimp. Empanada and Okoy-okoy are well matched with
Iloco vinegar with shallots.
Poqui-poqui is a funny name for a food and if youre not familiar with this
recipe maybe youll laugh at it or may find it a foul- word if youre from the
other side of the Philippines. Poqui-poqui is prepared by broiling the
eggplant until the purple skin turn into black; this gives the char flavor of the
dish. After removing the skin of the eggplant, it is sauted with tomato,
onions and egg.