Food Tripping in Mindanao

Travel planning for me is never complete without some serious research on the must-eats in our destination. (What can I say, I love food. 🙂 ) So before we set out on our tour of the Mindanao adventure corridor, I asked fellow readers of one of my favorite food blogs for tips on what to eat and what foodstuff to bring home from Cagayan de Oro, Camiguin, and Bukidnon. They generously helped me put together a short checklist.

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WHAT TO EAT WHERE

Lunch at Mantigue Island, Camiguin

Few things in life are more relaxing than having a lunch of fresh seafood under the shade of trees on a beach. (Ok, maybe napping on a hammock after that lunch is better, but we’re not talking sleep here.) 🙂

This was lunch: (clockwise from left) clams, grilled tuna, green mangoes, kinilaw na tuna

grilled tuna

Steamed clams so big they should be called Greater Metro manila clams.

(Anyone know what they’re really called?)

Kinilaw na tuna or tuna ceviche in tuba vinegar. Super fresh.

Ensaladang lato (seaweed salad).

Ginanggang in Catarman, Camiguin (or anywhere else in the island):

Great as a merienda (mid-afternoon snack), ginanggang are plantains brushed with margarine, grilled over charcoal and sprinkled with white sugar. It seems this is a common snack in Mindanao but I’d never had it and our hosts were fairly amused at how pleased I was about my ‘discovery’.

We also had humba (sweet-ish braised pork) at a carinderia at the Balingoan Port in Misamis Oriental and kinilaw na tuyom (sea urchin) in Camiguin. The humba was so good and I was so hungry at the time that I forgot to take a picture of it.

Steak at the Del Monte Golf Clubhouse, Manolo Fortich, Bukidnon

We were told, you must have the steak at Del Monte. They’re quite ‘legendary’ among Filipino foodies and now we know why. Yes, they live up to the Big-Fat-Juicy hype.

This can be your fuel for your adventure in Dahilayan. 🙂

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WHAT TO BRING HOME

From Cagayan de Oro City:

Chicharon, roasted peanuts (from Iligan City) and SLERS country smoked ham. (You can get these at the CDO airport.)

Other suggestions: wagyu meat and fried siopao.

From Camiguin:

Pastil is soft bread with a sweet custard filling. Yes, they call it pastil, not pastel. And Island Pastil, according to our hosts, is The Original.

Maestrado’s Pure Cocoa Tablea or cocoa ‘tablets’. Best enjoyed on a rainy day.

Finally, my most favorite take-home treat from Camiguin: Tortas from Vjandep Bakery.

I tasted one and bought a dozen more. For myself, hah.   The sugar rush made me do it.

Other suggestions for take-home goodies (pasalubong): rosquillos, barquillos and the turrones de mani from La Salud.
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29 thoughts on “Food Tripping in Mindanao

    • Thanks, Renee. The kind of food the locals eat is something I need to discover wherever I travel. Playing it too safe and searching for a McDonald’s or Wendy’s all the time is never a good way to do it. 🙂

  1. Wow tita Buds! The places I can manage to get a hold of myself. The food, urgh, that’s so hard to resist. And the difference is, there will always be distinction when it comes to food from one place to another. You talked highly of the location making everyone go there. Pffft *wink*

  2. Sobrang nagutom ako, andun pa lang ako sa bagong header 🙂 Parang gusto ko na ring magpunta sa Mindanao at ng matikman ko rin ang napaka-yummy looking grilled tuna na yan. Pero sa ngayon makukuntento muna ako sa itlog na breakfast, iisipin ko na lang siya yung steak sa Del Monte. Haha!

  3. So I’m reading this before dinner and now I’m really starving! Everything looks great (except the seaweed salad, that just doesn’t work for me). Love the plaintains and oh so much the tortas. Then there’s that steak…..

  4. The kinilaw is the supreme invitation. I’m teleporting to Camiguin now, hehehe. Btw, the Coke bottle looks archaic. I’m not sure if it’s circa “it’s the real thing” or it “adds life.” :p

    • I noticed that when they brought it out but I am happy to report that it is the real thing and it still had fizz when they opened it, haha. Must have been ‘refrigerated’ at the bottom of the ocean. 😉

  5. Wow, I stared at the photos in this post for a really long time. I don’t know why I torture myself. I love the super close-up of the sugary goodness in the last photo. Drool.

  6. Wow – I really enjoyed these beautiful photos and descriptions of the food! Your photos make the outdoor meal look appetizing and fun! Thanks for referring me to this post to read about ginanggang. I just remembered how much I like plantains! I fry them in a skillet with butter and brown sugar. Similar to the preparation of ginanggang. But I’m sure the grill makes all the difference!

  7. Thanks, Karen! This is one instance when direct sunlight made pictures look better.
    As for ginanggang, when we got home we prepared it with butter but it just did not taste as good as with margarine. Our arteries protest but margarine it is. 🙂

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