Eat Vigan

Every year, thousands of tourists, both local and international excursionists, flock in this historic city, 408 kilometers north of the City of Manila, to experience the shades and sharps of the past.

But trip to this world-renowned city will not be complete without a taste of Vigan’s pride delicacies and cuisines.

Vigan Longanisa

This is the local version of the homemade sausage. Like the usual longanisa, it is made up of ground pork, added with several spices, packed in cleaned small intestines of the pig. However, what makes it different and a stand out from the common sweet longanisa of other provinces is its deliciously spicy taste, packed in the distinct Vigan way.

Bagnet

Bagnet is deep fried pork, in huge chunks. It is best eaten with rice and the condiments? Tomatoes, onions, and bagoong (fish paste)

Pinakbet

Pinakbet has become a trademark for Ilocanos (people in the northern region of the Philippines). It is a native cuisine of mixed vegetables, simmered with fish paste and bagnet. However, various versions of this Ilocano original cuisine have been introduced, like instead of using fish paste, bagoong alamang (shrimp) is used, or instead of having camote (sweet potatoes), squash is being used.

Okoy and Empanada

Vigan okoy is a patty of egg and flour, with whole shrimps. It is being deeply fried and goes best with vinegar and diced onions, with chili pepper as condiments.

On the other hand, empanada is the local version of the calzone. It is a dough filled with diced boiled eggs, longanisa, and grated papaya.

Miki

If in other places, macaroni or noodle soups are popular, in Vigan, miki tops the list for snacks or breakfast. It is a local soup of home-made rice noodles. Rice flour is mixed with a small amount of water and eggs. The dough is then cut into strips, and then cooked into a delicious and nutritious soup.

The next time you visit Vigan, do not forget to have yourself a treat by experiencing the taste of a real Ilocano through its local foods.