Cagayan Region is a close neighbor of Ilocos Region, so it is not surprising that both areas share some of their cultures in cooking. But for Region II, it has produced some delicacies that are unique to the region and worthy of a reason to visit and go around various destinations in this part of Northern Philippines.

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Here is the list of the top 10 delicacies in Cagayan Region:

Pancit Batil Patong

Pancit Batil Patong is a noodle dish that originated in Tuguegarao, Cagayan. It is made with fresh egg noodles, topped with ground beef, pork, or chicken, vegetables, and chicharon (crispy pork cracklings). It is then served with a separate bowl of flavorful broth and a side of calamansi, chili, and soy sauce.

Pansit Cabagan

Pansit Cabagan is another noodle dish that is famous in Isabela. It is made with thin, flat noodles, mixed with vegetables, sliced pork, and shrimp. The dish is usually topped with a fried egg and served with a calamansi and soy sauce dip.

Pinakbet

Pinakbet is a popular vegetable dish in the Northern Philippines, including Region II. It is made with a variety of vegetables such as bitter melon, eggplant, okra, squash, and string beans, cooked with bagoong (shrimp paste) and other seasonings.

Dinakdakan

Dinakdakan is a traditional Ilocano dish made with grilled pork parts (usually ears, snout, and tongue) and pig's brain, mixed with onions, ginger, vinegar, and calamansi juice. It is similar to sisig but with a creamy texture.

Tupig

Tupig is a sticky rice cake that is wrapped in banana leaves and cooked over hot coals. It is made with glutinous rice, grated coconut, and sugar, and is often served as a dessert or snack.

Dinengdeng

Dinengdeng is another popular vegetable dish in Region II. It is made with a mix of local vegetables such as bitter melon, squash, and string beans, cooked in a broth made with fish or shrimp paste, ginger, and onions.

Inaluto

Inaluto is a grilled or roasted fish dish that is commonly found in coastal areas of Region II. The fish is marinated in vinegar, soy sauce, and spices, and then wrapped in banana leaves and grilled over hot coals.

Dibang

Dibang is a type of flying fish that is abundant in the coastal waters of Cagayan Valley. It is often grilled or fried and served with a side of spicy vinegar dip. It can also be made into sinigang.

Bagnet

Bagnet is a deep-fried pork belly dish that is similar to lechon kawali. It is crispy on the outside and tender on the inside, and often served with a side of vinegar dip and steamed rice.

Chichacorn

Chichacorn is a popular snack in Region II made with toasted corn kernels that are seasoned with salt and other flavors. It is a great pasalubong (souvenir) item and can be found in local markets and souvenir shops.

These are 10 of the known foods in Cagayan Valley that you can easily find when you visit the region. Notice the similarity of some foods with the ones in Ilocos Region. This caneasily be explained as a good number of people in Cagayan Valley are of Ilocano heritage. If you want to see videos of similar dishes with Region I, just click HERE