Be introduced to the popular and best streetfood in the Philippines. As the saying goes,  “Blessed are the curious, for they shall have an adventure” – a foodie adventure! And certainly, the streetfood in the Philippines won’t disappoint.

One of the most exciting parts of traveling is the food aspect. Eating local food gives travelers a real taste of the country’s flavor. You don’t go to Thailand or Morocco or the Philippines and find exactly the same food. Every place is unique. Every place has a distinct flavor. And every place has interesting food to offer.

You want real adventure? Then, eat local. Eat the unknown. Have the privilege to find some great flavors in the most unexpected places. After all, eating is all part of the adventure.

Filipino Streetfood

Filipino streets are home to  some of the most interesting, cheapest, bizarre-looking and probably tastiest foods. A variety of food items are typically displayed in personalized food carts or stalls manned by friendly Pinoy vendors, with their warm smiles and very accommodating service.

It is typical to find all sorts of street foods almost anywhere in the Philippines. There are common streetfood in the Philippines available in any parts of the country and there are also those that are unique to a specific region. 

Filipino BBQ: Grill-style Streetfood in the Philippines

An all-time Pinoy favorite streetfood is grilled barbecue or bbq, locally known as “ihaw”.  

We are fortunate that Kapwa Travel’s office headquartered in  Cordova, Cebu, is close to an ihaw haven where an entire stretch of the street is devoted to selling all sorts of ihaw. Vendors start putting up their stalls at 5:00 PM and are open until 10:00 PM – perfect for an after-work treat.

Bbq stalls sell different items, both the familiar and the unfamiliar, which includes pork meats, hotdogs, local chorizo, lumpia rolls, seafood, fish and more. Because Filipinos do not like to waste any part of animals, they have invented interesting yet delicious foods and presented them in an affordable way. You’ll also often notice imaginative and humorous names given to these snacks.  Some of the local favorites and must-try foods are internal organs such as:

• isaw (chicken or pork intestines)

• adidas (barbequed chicken feet)

• helmet (head of the chicken)

• betamax (named after the black tapes of the 70’s it resembles, is coagulated pork or chicken blood sliced into rectangular blocks)

It may seem weird at first, but the first bite makes you want more – that’s what streetfood in the Philippines is all about!

You can eat them ala carte or partnered with a serve of native rice called “puso” or hanging rice.

Many, especially students and practical Pinoys are fond of patronizing bbq streetfood in the Philippines because it saves them both time and money – food preparation is fast and there is not much queuing. It is usually frequented in the afternoon or at night time when people are out from school or work and are wanting to have a quick bite, practical and ready to eat meal or snacks.

Balut and Penoy Egg: Popular Streetfood in the Philippines

One of the most popular street foods in the Philippines is the “balut”, a three-week-old fertilized duck embryo.

Many locals, including tourists, are either amused by it or are disgusted. A safer option for the fainthearted is penoy, quite similar to a balut except that it doesn’t have the duck embryo. It contains purely that gooey egg yolk. It is distinguished from balut by drawing a line in the shell.

Balut and penoy vendors traditionally peddle around residential areas riding a bike yelling “baluuut!” – the second half of the word is intentionally stretched to attract attention. It’s hard to miss. Today, you’ll also see them stationed  on sidewalks near malls, hospitals, terminals, parks or other public areas. Balut is typically sold from dusk to dawn.

STREET FOOD NETFLIX: Cebu’s Bakasi and Tuslob Buwa

In April 2019, Netflix released a documentary series entitled Street Food. The show aimed to feature unique local foods and the culinary heroes that keep the cultural heritage alive.

Cebu was one of the places that was featured along with eight other Asian key cities such as Bangkok, Seoul, Singapore, etc. The episode on Cebu featured success stories of four Cebuano folks who have humble yet impactful contributions in local cuisine.

Cebu has long been recognized for its historical significance as the birthplace of Christianity in the Philippines and for its uncomparable tourism attractions. Being featured on the series definitely added more reasons why people must go to Cebu. It re-introduced Cebu as a foodie paradise.

BAKASI: Must-Try Bizarre Food in the Cordova, Cebu

I recently went to visit one of the stars of the show and to sample his now famous dish – Bakasi. It is saltwater reef eel that looks like a snake.

Entoy’s Bakasihan, a home-style restaurant locally known as “eatery” or “carinderia”, is now becoming a go-to place for the adventurous foodie travelers after it was featured on Netflix. It is a family-owned seaside alfresco eatery that offers a good view of the sea. It is open seven days a week, 7:00am to 7:00pm; its peak hours would be 1:00-5:00pm.

The 72-year old owner, Florencio “Entoy” Escabas, together with his wife (now deceased), invented the recipe in 1986 using cheap, local ingredients that back then, nobody was interested in buying. Bakasi is highly abundant in Cordova, Cebu – a coastal area surrounded by tidal flats that are mostly muddy and grassy, which are perfect for Bakasi.

Back in 1986, cooking the Bakasi soup was solely for his family’s consumption. The popularity of his dish was a result of word of mouth, shared by friends and relatives who loved the taste of the soup. It was only in 2002 when he finally opened a small eatery with only one table. At that time, it was only residents who knew about this exotic soup. Today, after his appearance on the Netflix program, customers grew by around 300%, creating a buzz not only among Cebuanos but also local and international tourists as well.  

Bakasi can be cooked in many ways, either fried, grilled, or soup-style locally known as “nilarang” – a typical Cebuano way of cooking seafoods. Entoy’s bakasi soup is produced using local ingredients such as ginger, onions, garlic, lots of tomatoes, soy sauce, black beans and fresh tamarind.

The taste? The soup has a rich sour flavorful taste. It has soft meat similar to a fish which you also need to debone. One serving costs P50 which can contain 4-5 pieces of Bakasi and can be shared by 2 people. It is usually partnered with rice. They also serve other meal options such as grilled fish, adobo squid, kinilaw, seaweed salad, etc – mostly seafoods.

Bakasi is considered an exotic food. Like many exotic or seemingly strange foods, Bakasi is also described as an aphrodisiac, though of course there is no proven truth to this. 

At the time of our visit, most of the customers were men in motorcycles. There were also around 3 couples and a group of government employees who were eating. Due to its unappealing appearance, only the brave ones dare to eat Bakasi.

Because of the growing demand of his Bakasi soup, it also boosts the fishing livelihood in the community. A total of 10 local fishermen bring their harvest directly to Entoy. They use a bamboo eel trap called “bantak” which are left in the water overnight and are harvested daily at 5:00am in the morning.

Entoy’s Bakasihan had been featured several times on local shows prior to Netflix’s Street Food. These were Kapuso Mo Jessica Soho in 2005; Korina Sanchez’s Rated K in 2007, and some documentary shows both local and international. But it was only after the feature at Netflix that it became a real hit. Today, they consume around 10 to 30 kilos of Bakasi per day. 

TUSLOB BUWA (“Dip in Bubbles”)

Another star of Netflix’s Street Food is Tuslob Buwa – a Cebu original.

I have been to many places in the Philippines but this is the first time that I have ever heard and encountered a dish like Tuslob Buwa – a Cebuano term which literally means “dip in bubbles”.

The dish is created by putting together the assorted ingredients served at your table: minced garlic and onions, salt, pepper, chilis, soy sauce, pork broth and the main ingredient – pig’s brain (sometimes, with minced pork / chicken liver).

Each table is provided with a mini-cooking pan and a stove where you will cook your own Tuslob Buwa. It is a relatively cheap street food in Cebu which can be enjoyably shared by 2 or more people. It is a budget-friendly meal that can surely satisfy your hunger 100%.

It follows an easy cooking process which anyone can easily do. It only takes around 5 minutes to prepare your do-it-yourself Tuslob Buwa. You begin by heating the oil, saute garlic and onion, add the pig’s brain, add a pinch of salt, pepper and spices, add the broth keep stirring until it boils. The more it boils, the more it produces a foamy gravy sauce creating bubbles, thus the name “buwa” or bubbles.

It is best partnered with the Cebuano’s puso or hanging rice. How to eat it? You use your hand to open the puso rice in half, then you dip the half chunk of puso rice into the pan, scrape some of this flavorful bubble sauce and put it straight to your mouth. It is best to savor this dish when hot – that’s how you get a full experience if this Tuslob Buwa.

Most people who have tried this dish could not easily describe the taste nor compare or find a food that shares similar taste like it. Indeed, it is difficult to describe its taste because it is unique on its own. The photos or the ingredients may not look appealing, but it I must say, this dish is something you would want to go back to. Try it to believe it. Thumbs up for this!

Ginabot and Pungko-Pungko: Another Must-try Street Foods in Cebu

Ginabot is probably one of the most popular street foods in Cebu. Ginabot is Cebu’s version of chicharon bulaklak or deep fried pig’s intestine. It is a satisfying meal partnered with native rice called puso or hanging rice. Ginabot, along with other familiar foods like fried porkchop, longganisa, lumpia, crab meat, etc, are usually sold on small stalls called “pungko-pungko” (Cebuano word which means sitting in a small bench, chair or stool) commonly found along the streets.

It is frequented by locals, especially students and the working class, who want to eat a satisfying meal at a low budget. Today, more and more tourists, both domestic and international, are visiting such stalls to have this authentic experience of pungko-pungko.

Ginabot is best partnered with soft drinks. It is eaten with bare hands and dipped in vinegar with some spices and onions. Moreover, Cebuanos are fond of eating using bare hands, thus, it is usual for vendors to offer a plastic bag or plastic gloves that you can wear in your hands for eating. This allows you to eat without the need for washing hands. 

To eat in a pungko-pungko, using your bare hands or with a plastic, dipping the crunchy ginabot into that vinegar with some cold soda,  is surely an awesome must-do experience you wouldn’t want to miss!

Most street foods in the Philippines adopt the “eat now and pay later” system. That is, you consume the food first and pay exactly for what you consumed. Oftentimes, there is no listing down of orders or receipt system, you just tell the vendor the quantity of items you consumed and pay an honest amount.

Puto at Sikwate: The Perfect Combo

Puto at sikwate is an authentic combo meal for Cebuanos.

Puto is a glutinous rice (usually white, and is sometimes mixed with black sticky rice) is cooked in coconut milk with some hint of ginger, salt and sugar. In some parts of the country, this glutinous rice is also called suman. In Cebu, it is commonly partnered with hot sikwate, a local term for chocolate made from tablea or cacao. It is occasionally partnered with sweet mango for a more delightfully sweet flavor. Cebu is also widely known for its dried mangoes which are usually brought as a souvenir or pasalubong.

It is a traditional breakfast for people doing an early morning market routine. This combo meal is usually found on public markets and streets.  It is also best enjoyed during it’s cold or rainy season because of the hot sikwate drink. Some local vendors serve this from morning until night time as an all-day snack to anyone who wants to take a sip of this authentic chocolate drink.

It is served using a sustainable packaging, that is, a rolled banana leaf to allow easy grip while dipping it to sugar or to the thick hot sikwate.

It has long been part of Cebuano culture to have this authentic combo of white puto and black chocolate. There is a reason why they were put together and this combo definitely does not disappoint! While for many, coffee is still the all-time favorite drink, especially in the morning. Learn more about Philippine coffee on this blog.

Don’t Miss to Eat Streetfood in the Philippines!

Eating on the street, with a stranger, seated or in a standing position, using bare hands, paying an honest amount, is an authentic experience and a day-to-day street food reality in the Philippines.

You can read more about various types of Filipino foods here.

Eating Streetfood, More Fun in the Philippines 🙂

Want to have a one-of-a-kind street food experience in the Philippines? Get in touch with us! Discover the many reasons why “EATs More Fun in the Philippines”. 🙂