Quezon is the second most populated province in the Philippines. It has a long history and played an important role during the Spanish Era. Quezon City, its capital city, is also known as the “City of Progress” due to its many technological advancements such as electricity, telephone lines and roads that were built during this time period.
Sinantolan, also known as ginataang santol or gulay na santol, is a Filipino dish made with grated santol fruit rinds, siling haba, shrimp paste (bagoong alamang), onion, garlic, and coconut cream. Meat or seafood are also commonly added, and a spicy version adds labuyo chilis. It originates from Southern Luzon, particularly from the Quezon, Laguna, and Bicol regions. It is a type of ginataan.
Ube Halaya (pronounced ooh-beh) is a Filipino dessert made from sweet purple yam, or ube. The name comes from the Spanish term “ouba” which means purple in English—the color of this dessert’s ube filling!
It’s one of the Philippines’ most popular desserts, and for good reason: it’s delicious and easy to make at home. You don’t need an expensive mixer or special ingredients for this recipe; all you need is your oven! If you have leftover canned condensed milk lying around then by all means use it instead of fresh cream (although fresh cream would work just fine).
The best part about making this cake yourself? You get to customize its flavor profile however you like! While there are many variations on how this dessert can be made (some people like theirs sweeter while others prefer theirs savory), I’ve had my fair share trying out different versions myself over time so here are some tips I’d recommend:
Sweet Potato Pot
Sweet potatoes are a staple in most Filipino households, and for good reason. They’re delicious, easy to cook and full of nutrients. But one of the best parts about sweet potatoes is how you can use them to make several different dishes—from breakfast porridge to lunchtime salads and dinner entrees! Sweet potato pots are one of our favorite ways to enjoy this versatile crop: they’re like mini-casseroles that take just minutes on your stovetop or oven (or both).
Puto May-A is a sweet rice cake that is traditionally consumed during the Christmas season. It’s made from glutinous rice flour, coconut milk, and sugar. It’s usually served with bagoong (fermented fish sauce).
Bibingka, or bibingkang dumplings, is a popular dessert in the Philippines. The name comes from the Tagalog word for rice cakes: bibingkang.
The Malagkit rice variety is found in Quezon Province and has been cultivated since the 1800s. The name means “sweet,” referring to the sweet taste of malagkit grains when boiled in water or coconut milk (known as kinilaw).
Dinengdeng is a popular dish in Quezon Province. It is a mix of vegetables and meat, served with rice. This dish is very popular during the Christmas season because it reminds people of their childhood days when they would go out to buy this kind of food from their grandmothers’ stores.
Bukayo is a thick rice porridge usually served with a fish or meat dish. It’s usually eaten during breakfast or as a snack and can be found in many restaurants, especially in Luzon.
These are some of the popular food delicacies in Quezon Province
- Cebuano Pancit
- Bicol Express
- Tuyo (or Tuyong) Rice with Chicken
- Balut (Fried Duck Egg)
We hope that you enjoyed reading about these Quezon Province Food Delicacies. We know that there are many other foods that we could have included here, but since this post was already quite long, we decided to focus on those we think will best represent the region. If you would like to know more about any of these dishes or places where they can be found, feel free to get in touch with us!