Going up north? Savor these must-try local dishes in Ilocos Norte

3 weeks ago 23

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ILOCOS NORTE, Philippines – The Ilocos Region is known for its towering wind turbines, crystal-clear beaches, historical landmarks, must-visit eco-tourism sites, and the Marcos family bailiwick. But beyond the scenic views and political history, it also stands out for its rich gastronomic tourism.

In Ilocos Norte, a province in the region, there are must-try merienda (snacks) and ulam (viand) that give you a taste of the North. Kayatmo ti mangan (Do you like to try local dishes)?

These are the well-loved flavors by the locals you should not miss:

SNACKS

Ilocos empanada

We begin with one of the most popular local snacks in Ilocos Norte: the Ilocos version of empanada. This crispy, half-moon-shaped, orange-colored treat is made with a rice flour dough tinted with atsuete and filled with shredded green papaya or cabbage, parboiled mung beans (monggo), Ilocos longganisa, and/or egg.

Ilocos empanadas vary by province. Ilocos Norte is known for its orange-colored empanadas, while Ilocos Sur offers a version with a white or light-yellow wrap. Generally, Ilokanos enjoy dipping them in ketchup or Ilocos vinegar.

In Ilocos Norte, empanada fillings come in different variations depending on your preference: plain papaya or cabbage; papaya or cabbage with munggo; or a combination of both with egg. For a special treat, longganisa is added, a beloved favorite among the locals.

Over the years, various innovations have also been introduced, featuring sweetened, cheesy, or seafood-filled versions of the classic Ilocos empanada.

You can find Ilocos empanadas all over the province, whether you’re in the cities of Batac and Laoag or nearby towns. Just look for street vendors or food stalls, and you’re sure to spot someone frying up this iconic Ilokano delight.

Hi-bol

Have you heard about hi-bol? According to the Philippine Information Agency, this flavorful local dish is said to have originated in Laoag City. Its name comes from the phrase “high voltage,” referring to the intense heat needed to cook it.

Hi-bol features a beef paksiw-style broth, known for its sour and slightly bitter taste. The soup is soured with native Ilocos vinegar and the extracted juice from a cow’s chyme (part of its digestive tract). It is then served with fresh pancit or pancit lusay, beef innards, lasona (shallots), and ginger.

You can eat it any time of the day with rice, whether it’s for breakfast, snacks, lunch, or dinner. Try to find it in local carinderias (small eateries), and you’re sure to discover the Ilocos hi-bol.

Ilocos miki

In addition to hi-bol, Ilocos Miki should be on your bucket list! This Ilocos-style chicken noodle soup features miki noodles made of rice flour, with thick chicken broth, topped with chicken meat, boiled egg, crushed chicharon, lasona leaves, or bagnet. Like Ilocos empanada, the broth is also light orange, using atsuete.

Ilocos Miki can also be found in various towns, food courts, and stalls throughout the province. Look for spicy vinegar or chili oil when trying this well-loved chicken noodle soup!

Chichacorn or cornick

Flavored with classic local garlic, chichacorn or cornick — crispy, fried glutinous white corn kernels — is a must-try snack in Ilocos Norte.

Most Ilokanos pour Ilocos vinegar directly into a bowl of cornick to enhance the salty and sour combination. However, it can also be eaten on its own, depending on your taste.

While garlic remains the most popular flavor, you can also try other varieties such as barbecue, cheese, adobo, and spicy. Generally, it is perfect for beer nightouts, afternoon cravings, or any time you want something crunchy.

Produced by local families, it is often part of long-standing homegrown businesses, particularly in Paoay, Ilocos Norte. A study says the chichacorn industry in the town is largely composed of family-based micro and small enterprises.

According to the food and agriculture briefer by the Ilocos Norte Trade and Investment Promotions Center, the province produced 73,557.01 metric tons of corn in 2023, indicating that corn remains one of its major crops.

Overall, Ilocos cornick is a top choice for tourists looking for pasalubong. You can easily find it in stores, markets, and souvenir shops throughout the province.

VIANDS

Ilocos Norte garlic longganisa

There are various varieties of longganisa in the Philippines, and Ilocos Norte has its distinct version. Made of ground pork, local spices, Ilocos garlic, and vinegar, it is traditionally stuffed in pork intestines.

Known for its salty and garlicky flavor, Ilokanos often enjoy dipping it in local vinegar or KBL (a mix of kamatis (tomatoes), bagoong (fermented fish sauce), and lasona and eating it with rice. It is also used as one of the fillings in empanadas.

Ilocos longganisa is commonly found in food stalls and local markets.

Igado

Igado is a pork dish made with strips of pork meat, liver, and internal organs. It is cooked with green peas, garlic, onion, red bell pepper, vinegar, and soy sauce.

The word “igado” comes from the Spanish term “higado,” which means liver (atay in Filipino and dalem in Ilokano).

This savory dish is a staple in padaya (celebrations), whether for birthdays, funerals, anniversaries, or town feasts.

You’ll spot igado in almost every carinderia in Ilocos Norte. It’s a beloved dish that locals just can’t let go of, often a staple on every dining table.

Bagnet

Another well-loved pork dish is the golden-colored, deep-fried pork belly, known for its crispy texture. It’s typically served with KBL or dipped in local vinegar, alongside rice.

The pork is boiled in its own fat and water for three hours before being deep-fried a second time to achieve its signature crunch.

Bagnet, which is similar to chicharon (pork crackling), is also commonly used as a topping in Ilocos pinakbet, miki, and other local dishes.

Pinakbet

This vegetable dish, which originated in the Ilocos Region, comprises a variety of ingredients. There are different versions across the country, so you must try the Ilokano way of cooking.

In Ilocos Norte, pinakbet or pinakebbet — a term that means “to shrivel” or “to shrink” — typically includes okra, eggplant, ampalaya (bitter gourd), string beans, tomatoes, onion, and garlic, all seasoned with local bagoong.

Since Ilocos Norte is abundant in agricultural products, you can enjoy fresh vegetables with that distinct Ilocos flavor in the province’s famous pinakbet.

Poqui poqui

In addition to the Filipino dish ensaladang talong (eggplant salad), Ilokanos also have a distinct dish called poqui-poqui. This flavorful dish consists of roasted and chopped eggplant, tomatoes, and eggs.

Originating from Ilocos, its name dates back to the 1980s, when many Filipinos, specifically Ilokanos, migrated to Hawaii. The Hawaiian word poki (poqui) means to cut up, chop, or mash.

Although saying it makes some Tagalog speakers blush, don’t be shy to ask poqui poqui at the local eateries or restaurants, as this vegetable dish is a favorite among Ilokanos. It’s a perfect combination with bagnet or longganisa.

Is your stomach growling already? Consider these snacks and dishes to experience what the Ilokano cuisine is like. And before you finish your meal, don’t forget to say “naimas!” — the Ilokano word for “delicious.” – Rappler.com

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