Stunning beaches. Breathtaking mountains. Picturesque historical sites. Batangas has it all. Whatever course you’re taking, there’s one thing that should never be missed on your itinerary: food. Food trip in Batangas is one of a kind, and there are many dishes distinct to the province. You could probably find them in other towns, but nothing beats a local dish served by a hospitable Batangueño.
So if you’re planning a trip to Batangas, better include these local specialties for the ultimate food trip!
First things first; warm your tummy up for an exciting food trip with coffee that’s sure to wake you up. For the a-tapang a-tao, the right drink is kapeng barako. It is not your typical Manila coffeehouse brew; it’s strong and pungent, not for the faint of heart—and stomach. If you have a sensitive tummy, don’t drink it hungry.
Barako coffee is so ubiquitous in Batangas that it’s always right at your fingertips. But if you don’t know where to start, you could look to Lipa where coffee cultivation had its big bang in the 1800s. A popular homegrown cafe is Cafe de Lipa whose best seller is Barako Joe.
Longganisa and Tapang Taal
If you need something to eat with your kapeng barako, look no further than longganisang Taal or tapang Taal. As you may have guessed, these breakfast favorites are a specialty of the heritage town of Taal. If you’re expecting beef, you’re not getting it here. What makes Taal’s versions of longganisa and tapa different is that they’re made from pork, both sweet and garlicky. You can easily get a good serving anywhere around Taal, especially areas around the public market where you can also take some home for you to cook at home.
Adobo sa Dilaw
The popular adobo is made with pork or chicken marinated in vinegar and soy sauce, which gives it its characteristic brown color. However, the adobo of Batangas is made with turmeric, a commonly used spice in the province. It takes the place of soy sauce, making the dish yellow or dilaw. As for the taste, you can expect it to be aromatic and subtly pungent.
Adobo sa Dilaw is very common in eateries in Taal and Lemery. The latter is a close neighbor of Tagaytay, so a food trip is perfect after a back-to-back tour of Batangas and Tagaytay.
Pancit lomi is so widely known that you can easily find different renditions around the country. But if you want the real thing, then there’s no better place than Batangas. Pancit lomi has a thick, almost sticky consistency, topped generously with pork meat, innards, chicharon, and kikiam, among others. Its origin can be traced back to Lipa, which even celebrates Lomi Festival every September.
From Lipa to Taal, find the best places to get a fill of pancit lomi here!
For the uninitiated, the Batangas version of goto may come off as exotic. It’s totally different from the “usual” (for non-Batangueños) rice porridge—for one, the rice is absent. The beef tripe is still usually present, but the key ingredient really is the innards. The soup is mixed with vinegar, achuete (annatto), and garlic, which work to mellow out the smell of the entrails.
Batangas beef is renowned for its quality and can closely vie with imported beef. So it’s no surprise that the province is also the home of the best bulalo, whose star ingredient is beef shanks. In fact, many of the best bulalo dishes you can eat in Tagaytay get their beef from Batangas too. Check out these bulalo restaurants you should try in Tagaytay and Batangas!
For a hassle-free trip, book this Batangas and Tagaytay day tour on KKday!
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