Cebu Food Scene: Four Food Items that Originated from Cebu

"Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors--it is how you combine them that sets you apart." -Wolfgang Puck

Cebu's food scene has always been well-known and loved for its diversity and uniqueness. In fact, one might even say that Cebuano cuisine is just as colorful and vibrant as its annual Sinulog parade.

While Cebu's world-renowned lechon is known to be the most popular and famous Cebuano food staple, there is quite a lot of food that are distinctly Cebuano not only by nature, but origin as well. You might have been eating these food fares all your life without realizing that what you are munching on is actually a derivative of Cebuano cuisine and gastronomy. It is also interesting to note that Cebuano's are incredibly passionate about their food--so passionate that they take a lot of pride in serving food that is not only bursting in distinct Cebuano flavor, but unparalleled in terms of taste and flavor as well. From the ubiquitous Cebuano food staple, lechon to the eclectic and delicious street food, Cebu is sure to offer you a wide variety of dishes and delicacies that are bound to be future favorites of yours.

If you will ever find yourself in the island booking one of the budget hotels in Cebu City, here are some of the food fares you should try that originated from the Queen City of the South (and where better to try them than Cebu itself?):

 1.) Puso

Hanging rice or "puso" in Cebuano designation is just as iconic as Cebu's lechon itself. A ubiquitous presence in barbecue and lechon stalls, your average Cebuano pretty much loves puso as much as they love cooked rice. In fact, some would argue that they love this portable and handy dish even more. The Cebuano puso is considered as more than just a Cebuano food staple, it is a work of art as well. While technically, it is just cooked rice, the way its casing its intricate casing is created makes puso deserving a spot in this list.

2.) Pungko-Pungko

Literally translating to "sit down, sit down", Pungko-pungko is the Cebuano version of communal dining. Although boodle style eating has always been the rather popular style of a Filipino joint banquet, pungko-pungko comes in a close second. Moreover, it is known as the ultimate low-maintenance dining--Cebuano style, of course. You can easily find these vendors by the side of the streets selling food wares such as ginabot or fried pork intestines, ngohiong and even hotdogs and longganisas. Their containers are usually filled with a wide assortment of fried goods and they are almost always paired with puso and a cold soda sipped from a straw.

3.) Tuslob Buwa

While not for the faint of heart, you will find that Tuslob Buwa or literally sauteed pig brains is surprisingly delicious and savory. For some, this Cebuano dish might be too exotic for their taste but once they have sank their teeth into that savory puso dipped in Tuslob Buwa juice and bubbles, they would soon realize it is not much different than dipping your rice in pork sauce. The food designation roughly translates to "dipping bubbles" which is actually the manner of how you eat the dish. If you ever get the chance to sample this food delicacy in Cebu, know that it is best consumed with a group of friends. Much like anything that is distinctly Filipino, Tuslob Buwa is also a communal meal. In this regard, you are not only having a meal, but an experience as well.

4.) Cebu Pochero

Filipinos are known for making stewed pork dishes, but every region in the Philippines prepares it differently. If you wish to have this dish outside of Cebu, you would have to be very specific about the way its cooked and ask the chef to prepare it Cebuano style. While others would prepare their pochero as a meat stew with tomatoes, Cebuanos prepare it as a piece of beef simmered for hours until incredibly tender that the meat actually falls off. The broth is clear and bursting with flavor and comes with bamboo shoots, corn cob and pechay--the perfect dish for cold days. Alternatively, if you are looking for something a little more indulgent, this dish can be served on a sizzling plate slathered with savory gravy sauce.   

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