Central Visayas, also known as Region VII, is a region located in the central part of the Philippines. It is composed of four provinces: Bohol, Cebu, Negros Oriental, and Siquijor. The central visayas cuisine is known for its rich culinary heritage, influenced by Spanish, Chinese, and Malay cultures. Many of the Region VII cuisines can easily compete with the other best regional foods in the country.

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Here are the top 10 food delicacies in Central Visayas:

1. Lechon Cebu

   Lechon Cebu is a roasted whole pig dish that originated from Cebu. The pig is stuffed with lemongrass, garlic, onions, and other herbs and spices, then roasted over charcoal until the skin is crispy and golden brown. Lechon Cebu is a popular dish for special occasions and celebrations.

2. Sikwate and Puto

   Sikwate is a thick and rich hot chocolate drink that originated from Bohol. It is made with pure cacao, sugar, and hot water or milk. It is traditionally served with puto, a steamed rice cake that is fluffy and slightly sweet.

3. Binignit

   Binignit is a sweet and creamy stew that originated from Cebu. It is made with glutinous rice balls, coconut milk, root crops such as taro, sweet potato, and yam, and saba bananas. It is usually served during Holy Week and is a popular dessert during fiestas.

4. Budbud Kabog

   Budbud Kabog is a type of rice cake that originated from Bohol. It is made with kabog (millet) grains that are soaked overnight, ground, and then mixed with sugar, coconut milk, and a pinch of salt. The mixture is wrapped in banana leaves and steamed until cooked. It is typically served as a breakfast or snack food.

5. Ngohiong

   Ngohiong is a type of spring roll that originated from Cebu. It is made with ground pork, shrimp, water chestnuts, and other seasonings, wrapped in a flour-based wrapper, and deep-fried until crispy. It is usually served with a sweet and spicy dipping sauce.

6. Binaki

   Binaki is a type of steamed corn cake that originated from Bohol. It is made with grated corn kernels, coconut milk, and sugar, mixed together to form a batter. The batter is then wrapped in corn husks and steamed until cooked. It is typically served as a snack or dessert.

7. Budbud Pilit

   Budbud Pilit is a type of sticky rice cake that originated from Negros Oriental. It is made with glutinous rice that is mixed with coconut milk and sugar, then wrapped in banana leaves and steamed until cooked. It is typically served as a dessert or snack food.

8. Carcar Chicharon

   Carcar Chicharon is a type of pork crackling that originated from Carcar City, Cebu. It is made with pork rind that is boiled until tender, then deep-fried until crispy. It is usually served as a snack food and is popular throughout the region.

9. Sutokil

   The province of Cebu, also referred to as the "Queen City of the South" in the Philippines, is where Sutokil was first created. This distinctive culinary invention was made possible by Cebu's abundant marine resources and thriving fishing sector. Three Cebuano words—"Su" for sugba (grilled), "To" for tinola (soup), and "Kil" for kilawin (ceviche)—have been combined to form the acronym Sutokil. This dish combines three different cooking techniques that can be used to produce various seafood dishes.

10. Budbud Tanigue

    Budbud Tanigue is a type of rice cake that originated from Siquijor. It is made with fresh fish fillets, glutinous rice, coconut milk, and salt. The mixture is wrapped in banana leaves and steamed until cooked. It is typically served as a breakfast or snack food.

The Central Visayas food can be considered one of that areas with matured culinary culture where visitors would have a very high chance to fully enjoy their travel for food experience and adventure. These are just ten of what food in Region VII can be offered. Be ready to discover more when you visit any of the provinces in the region.