Gastronomy - Official Website of the Province of Isabela

Pancit Cabagan

Pancit Cabagan is a signature noodle dish from Cabagan, Isabela, celebrated for its saucy, savory flavor and chewy, medium-thick noodles, typically topped with crispy lechon carajay, fresh vegetables, and slices of boiled egg.

Binallay

Binallay is a traditional delicacy from Isabela made from ground glutinous rice flour, steamed in banana leaves, and served with a rich sauce of native sugar and topped with latik, the curdled coconut milk that adds a creamy, caramel-like flavor.

Inatata

These small, bullet-shaped sticky rice cakes are traditionally made during Holy Week and other festive occasions. They are often strung together for easy handling and serving.

Each rice cake is wrapped in banana leaves and made with fresh coconut, glutinous rice, and sugar. The cakes are then slowly cooked over a wood fire for several hours to develop their full flavor.

Moriecos

Moriecos is a suman variant made with galapong, a mixture of ground glutinous rice and water, filled with sweetened latik (caramelized coconut syrup). Wrapped in banana leaves and cooked until lightly scorched, it develops a subtle smoky flavor that enhances the richness of the filling. This soft, sticky rice delicacy is a favorite dessert in Isabela. Each bite oozes with a generous amount of latik and a hint of smokiness from the banana leaves.

Bibingka

Bibingka is a round rice cake made from ground rice and coconut milk, baked in clay ovens for a distinct smoky flavor and rustic texture. Topped with cheese and typically sliced like a pizza, it’s a popular merienda or holiday treat.

Lechon Baka

Isabela is also emerging as a hotspot for the mouthwatering lechon baka, a culinary masterpiece cooked slowly over hot charcoal. This tender, juicy roast beef is infused with a blend of traditional herbs and spices, giving it a rich, smoky flavor that captivates the senses. The slow, meticulous roasting process ensures the meat is succulent, with a crispy outer layer that contrasts perfectly with the tender interior. Born from the town’s deep-rooted cattle industry, lechon baka has become a celebrated dish at local festivities, offering a delicious and authentic taste of San Pablo’s rich culinary heritage.

Ulang (Giant Freshwater Prawn)

A prized freshwater delicacy with succulent meat and a rich, flavorful head filled with bright orange fat. Best grilled, steamed, or cooked in butter-garlic sauce.

Cornbetes

Cornbetes is a smooth, creamy corn-based ice cream known for its rich, naturally sweet flavor with a hint of roasted corn aroma. Its unique taste blends the comfort of familiar local ingredients with the indulgence of a well-crafted frozen dessert.

Balatong (Munggo)

Balatong is a hearty, home-style mung bean stew simmered until tender and flavorful. Often cooked with aromatics like garlic, onion, and ginger, it’s enriched with coconut milk or flavored with fermented fish sauce (bagoong) or dried fish (daing or tuyo) for depth. Sautéed leafy greens like malunggay or ampalaya tops are added toward the end for a nutritious finish. Best enjoyed with warm rice and a squeeze of calamansi for brightness.

Pinataro

Pinataro is a warm, sweet Ybanag dessert made with glutinous rice balls, saba bananas, and assorted root crops gently simmered in rich coconut cream. It has a thick, creamy consistency and is traditionally enjoyed as merienda, especially on rainy days.