Boracay, like the rest of the Philippines, offers a rich culinary experience. While the island caters to international tastes due to its diverse tourist population, there are several local dishes and delicacies that you must try when visiting:
- Chori Burger: This is Boracay’s iconic street food. It’s essentially a grilled chorizo (local sausage) patty served in a bun with a variety of sauces. You’ll find vendors selling these along White Beach, especially in the evenings.
- Fresh Seafood: Being an island, Boracay offers a bounty of fresh seafood. D’Talipapa market is a popular spot where you can buy fresh seafood and have it cooked to your preference in nearby restaurants. Common choices include prawns, crabs, lobsters, and various fish.
- Kinilaw: A Filipino version of ceviche, kinilaw is made from raw fish cured in vinegar, calamansi (local lime), and spices. It’s often mixed with diced tomatoes, onions, and chili.
- Lechon: While lechon (roasted pig) is popular throughout the Philippines, enjoying it on the beach is a unique experience. The crispy skin and tender meat, often served with a side of liver sauce, is a must-try.
- Halo-Halo: A popular Filipino dessert, halo-halo is a mix of shaved ice, condensed milk, and various ingredients like sweetened beans, jellies, fruits, and leche flan. It’s a refreshing treat, especially after a day on the beach.
- Calamansi Muffin: A specialty of the Real Coffee & Tea Cafe in Boracay, these muffins are made using calamansi, a local citrus fruit. They offer a delightful balance of sweet and tangy flavors.
- Pancit Malabon: A noodle dish that’s rich and flavorful, made with thick rice noodles, shrimp sauce, and topped with a variety of seafood, hard-boiled eggs, and vegetables.
- Buko (Coconut) Juice: Fresh coconut juice is widely available and is a refreshing drink to enjoy while lounging on the beach. Some vendors also offer coconut ice cream served in the shell.
- Taho: A sweet snack made from silken tofu topped with syrupy arnibal (caramelized brown sugar) and sago pearls (similar to tapioca). You’ll often hear vendors calling out “Taho!” in the mornings.
- Puto and Kutsinta: These are Filipino rice cakes. Puto is steamed and often topped with cheese or salted egg, while kutsinta is a chewy, brown rice cake usually served with grated coconut.
- Sisig: A sizzling dish made from parts of a pig’s head and liver, seasoned with calamansi and chili peppers. It’s a flavorful dish often enjoyed with rice or as a standalone appetizer.
While Boracay is known for many of the general Filipino and international dishes and delicacies mentioned earlier, the island is part of the Western Visayas region, specifically Aklan province. Aklan and its neighboring provinces have some specialties that are worth trying:
- Inubarang Manok: This is a traditional Aklanon dish made from native chicken cooked with ubad (the pith of the banana tree), and flavored with lemongrass, ginger, and other spices. It’s a unique dish that showcases the use of local ingredients.
- Binakoe: This is a method of cooking chicken wherein it’s placed in a bamboo tube with lemongrass, onions, and spices, then roasted over an open flame. The bamboo imparts a distinct flavor to the chicken.
- Tamilok: Also known as “woodworm,” tamilok is a type of mollusk that’s found in mangroves. It’s often eaten raw, ceviche-style, marinated in vinegar, and has a slimy texture similar to oysters. It’s considered a delicacy in Aklan and the nearby province of Palawan.
- Latik: In Aklan, latik refers to a dessert made from sticky rice, coconut milk, and brown sugar, wrapped in banana leaves and then steamed. (Note: In other parts of the Philippines, “latik” refers to the caramelized coconut cream residue used as a topping for rice cakes.)
- Piaya: While this is more associated with the neighboring province of Negros, piaya is a flat, unleavened bread filled with muscovado sugar. It’s a sweet treat that’s perfect with coffee or tea.
- Ibus: These are sticky rice cakes steamed in rolled palm or buri leaves. They’re often enjoyed with a sprinkle of sugar or paired with ripe mangoes.
- Pinais: A dish made from small freshwater shrimps or fish mixed with coconut and wrapped in banana leaves, then steamed. The result is a flavorful, aromatic delicacy.
- Aklanon-style Adobo: While adobo is a national dish, the Aklanon version often incorporates coconut milk, giving it a richer and creamier flavor.
When in Boracay or anywhere in Aklan, it’s a good idea to ask locals or your accommodation’s staff for recommendations on where to try these regional specialties. They offer a taste of the province’s rich culinary heritage and provide a deeper understanding of the local culture and traditions.