Summer Food Trip to the North

Like many of the country’s culture-rich regions thriving on tourism, Ilocos is a sought-after destination because of the distinct experience it offers. Apart from the breathtaking nature sceneries, centuries-old establishments, and vibrant indigenous art, Ilocanos take pride in their cuisine.

For Ilocanos, food is an intimate expression of community practices and customs, as preparing an authentic Ilocano dish requires meticulous and patient hands. Each dish is a celebration of the region’s abundant natural resources.

Try out these top Ilocano dishes and delicacies:

1. Vigan Longganisa – Best paired with garlic rice and fried eggs, Vigan’s version of this breakfast staple is known for its strong garlic flavor.
2. Ilocos Empanada – Ilocanos make their own version of Spanish empanada, using a truly unique, orange-colored pastry filled with longganisa and vegetables. Deep fried to a crunch, Ilocos empanada can either be a filling snack or a hearty meal by itself.
3. Bagnet – Foodies unanimously agree that bagnet is the crunchier and more sinful version of the ubiquitous lechon kawali.
4. Pinakbet – A popular dish, it is a medley of local vegetables flavored with bagoong or fish paste.
5. Okoy Tiyosko – Okoy is a kind of fritter that we all love, and the Ilocano’s version is made of bean sprouts, carrots, shrimps, squash, and longganisa and best dipped in spicy vinegar.
6. Poqui poqui – Another healthy, vegetable-based Ilocano dish is primarily made of mashed eggplants, garlic, onions, tomatoes, and eggs.

7. Dudol – For dessert, dudol is a classic Ilocano delicacy made of rice flour, coconut milk, and sugarcane juice. While this type of dessert can also be found in Malaysia and Indonesia, Ilocanos have definitely made it their own through a stickier consistency and generous servings.
8. Tupig – Often sold at pit stops and bus stations, tupig is a rice cake made of coconut milk, muscovado sugar, and coconut strips—all roasted and wrapped in banana leaves to give it a unique burnt flavor.
9. Chicacorn – Perhaps the most well-known snack and pasalubong item from the Ilocos region is chicacorn or cornick—glutinous corn kernels popped to crunchy perfection and seasoned with salt and pepper.

Apart from the flavors of local cuisine, another experience that endures in the memories of those who visit Ilocos are the giant windmills—a testament to Ayala’s commitment to cleaner energy and a more sustainable future.

Trivia: Did you know that ACEN (formerly AC Energy), Ayala group’s listed energy platform, developed the 52 MW NorthWind wind farm located in Bangui, Ilocos Norte? First of its kind in Southeast Asia, the windmills stretch across nine kilometers of shoreline along Bangui Bay, making it one of the most recognizable imageries of Ilocos.

In Pagudpud, another renewable energy source that spreads across 625 hectares of mountain is the 81 MW North Luzon Renewables wind farm. Close by is also another wind farm under construction, the Pagudpud wind farm, and set to be the biggest in the Philippines to date.