3 Traditional Foods
You Have To Try in Naga

Pinangat is a popular Filipino stew that is prepared in two main versions. The sour version is prepared with fish, bilimbi, tamarind, and vinegar, while the Bicol region version is prepared with coconut milk, taro leaves, hot chili peppers, and fish (sardines, catfish, or tuna). Bicol region is abundant with taro leaves, so it is unsurprising that taro is a key ingredient in many Bicolano delicacies. Pinangat is served with a variety of toppings, and is usually ladled over rice. Cooking the dish is an easy process that only requires combining all of the ingredients and cooking them together, which is one of the main reasons for its popularity. The name laing is a Manila term for Bicol's pinangat, and the Manila version traditionally uses pork and spices.Expand

Crispy pata is one of the most common Filipino dishes served on special occasions. It consists of a whole pork leg that is cooked until tender. It is then dried and deep-fried until golden brown and crispy. The leg is usually cooked alongside various spices such as bay leaves and peppercorns. It is traditionally rubbed with a spice mixture before it is fried. Served sliced, it is often accompanied by pickled papaya and a tart sauce which combines vinegar, soy sauce, and a variety of spices.Expand

Bicol express is a popular Filipino dish consisting of sliced pork that is doused in a creamy coconut-based sauce and seasoned with shrimp paste and spicy chili peppers. According to popular belief, Cely Kalaw invented the dish in her Manila restaurant. She was inspired by the traditional Bicolano coconut-infused dishes and named the new invention after a Filipino train service operating from Manila to the Bicol region. Creamy and spicy Bicol express is usually served with plain steamed rice on the side.Expand