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The Best Cebu Food

Not as famous as French, Indian, or Chinese, but Cebuano food / cuisine holds its own against the great culinary cultures of the world. The style is distinctive and the flavors are subtle. Like other cuisines common in humid climes, Cebu's dishes tend to be wet - soups and sauteed dishes prevail. This may take some getting used to at first, especially for Europeans. But the effort to adapt and learn is definitely worth your time.

There are crucial elements of Cebuano cuisine which pop up in numerous dishes. One is the local chilli and the other one is native vinegar.

The Cebuano chilli are tiny. Few specimens are longer than an inch. The sili is in fact the hottest chilli on this planet. It is impossible to eat a sili. The way it is usually used is in a sauce used for flavoring where it is squished to release the juices into the surrounding sauce.

Native vinegar is made from the sap of coconut trees. It has rich, inimical flavor and develops out of an alcoholic drink called tuba. It's used to flavor just about all dishes.

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