Melo Villareal
Must-try Food in Zamboanga City
Zamboanga is a stunning peninsula renowned for its picturesque pink and white sand beaches, teeming open seas, abundant bird sanctuaries, well-preserved historical sites, and beautifully landscaped parks. The unique geographic position of Zamboanga City on this scenic peninsula has enabled it to fully harness the rich marine resources of the Philippines. Known as the “Sardines Capital of the Philippines,” the city thrives on a bustling fishing industry that shapes both its economy and the daily lives of its residents.
Flavors of Zamboanga
As I often like to say, the most authentic way to experience and truly understand the soul of any place—no matter how rich or diverse its culture—lies in savoring its local cuisine. Zamboanga City is no exception, with its vibrant lifestyle, powdery sandy beaches, iconic brightly colored vintas gliding along the shore, centuries-old historical landmarks, and breathtaking natural landscapes all reflected in the flavors of its distinctive Chavacano dishes. Every bite offers a taste of the city’s unique spirit and history—or, in the case of my recent trip, several memorable bites. Let me share some of the most unforgettable dishes I encountered in Asia’s Latin City:
Tiulah Itum / Tiyulah Itum
Tiulah ItumThe first thing that came to mind when I saw my bowl of Tiulah Itum was “dinuguan.” Yet, upon tasting it, the flavors proved to be distinct, even though its midnight-black appearance closely resembled the pork blood stew.
Tiulah Itum is a rich stew made with tender chunks of beef and goat, bathed in a deep, almost ink-black broth created from roasted coconut. The aroma of toasted coconut mingled with the fragrance of ginger, while a medley of local spices infused the soup with a bold, earthy heat. Each spoonful introduced a new layer: the smokiness of charred coconut, the subtle fire of ginger, and the savory richness of slow-cooked meat. This memorable dish was a true roller coaster for my palate, capturing the intense and exotic flavors unique to Zamboanga.
Kurma
Kurma is a beloved and widely enjoyed dish in the city, known as the local interpretation of curry. My generous portion of kurma boasted an irresistibly rich and velvety texture, with the perfect balance of aromatic spices that tantalized the palate but never overwhelmed it.
The meat was exceptionally tender, likely a result of its slow braising in creamy, fragrant coconut milk that infused every bite with subtle sweetness and depth. The vibrant saffron-hued sauce clung beautifully to the meat, filling the air with mouthwatering aromas even before the first taste.
Satti
The local version of barbecue, Satti, quickly became one of my favorites during my visit. Succulent strips of chicken and beef were expertly grilled over hot coals until their edges turned perfectly crisp. Served alongside fluffy rice steamed inside intricately woven coconut leaves, the meal made for a striking presentation. Each generous serving was generously coated in a rich, aromatic spicy sauce, much like the memorable dishes I’d enjoyed before, filling the air with tantalizing scents and awakening my appetite.
There are several Satti eateries lining Pilar Street, where you can savor this signature dish and immerse yourself in the vibrant local food culture.
Piyanggang Manuk / Pyanggang Manok
Piyanggang Manuk is a traditional chicken dish in which the chicken is first simmered to ensure it becomes exceptionally tender, then expertly grilled to infuse the meat with a rich, smoky aroma. The chicken’s succulent texture pairs beautifully with its bold, charred flavors. This specialty is served with a luscious, creamy coconut curry sauce that has been blackened with toasted spices and grated coconut, providing a deep, earthy flavor and a striking appearance that enhances both the taste and presentation of the dish.
Tetuan Lechon
This dish closely resembles the famous Lechon Cebu, both in preparation and taste. In Tetuan district, you’ll find a number of Lechon shops, each offering their unique take on this beloved roasted pork.
The Lechon we sampled had a crisp, golden-brown skin, but I found it slightly on the salty side for my preference. Tetuan Lechon is traditionally served with atsara, a tangy pickled papaya relish, and a side of vinegar, which help to balance and complement the richness of the meat.
Ensalada Chamba
A medley of flavors and textures, Ensalada Chamba features smoky, char-grilled eggplant, luscious ripe mango, and creamy salted egg artfully combined to create an unforgettable salad. The sweet, juicy diced mango perfectly balances the rich, savory taste of salted egg and the robust smokiness of the grilled eggplant, resulting in a harmonious interplay of flavors with every bite.
You can savor Ensalada Chamba at La Vista del Mar, located in Upper Calarian, Zamboanga City.
Chupa Kulo
The Chupa Kulo is a traditional Filipino viand featuring snails simmered in a rich, velvety broth crafted from mashed squash and creamy coconut milk. The snails are cooked with their shells intact, allowing the tender meat inside to soak up the flavors of the savory sauce.
To enjoy the dish, one must gently suck the succulent snail meat from the shell, savoring both its delicate texture and the unique blend of earthy, nutty, and slightly sweet notes from the broth.
Paella Chavacana
I was genuinely excited to taste their local version of paella, being an avid fan of this Spanish dish. Zamboanga, one of the earliest settlements established by Spanish colonizers, still bears the mark of their culinary influence—paella being a delicious example that has been embraced and adapted by the locals.
Delighting in my first bite of Paella Chavacana, I noticed my plate was generously adorned with plump, juicy prawns nestled among succulent clams, sweet green peas, and crisp green beans, all arranged atop fragrant, saffron-tinged rice. The rich aroma hinted at smoky paprika and savory seafood. Each forkful revealed the harmonious blend of flavors—the subtle Spanish undertones mingling beautifully with the unique spices and ingredients native to the region. The local version transcended a mere imitation, standing proudly as a celebrated delicacy of the peninsula.
Baked Imbao
Another seafood dish we enjoyed was the Baked Imbao—a visually stunning and flavorful presentation featuring imbao, a small mangrove clam native to the region. The clams, nestled in their shells, delivered their naturally briny taste, perfectly complemented by a generous layer of rich, melted butter and aromatic garlic. Each bite offered a delightful contrast between the tender, succulent clam meat and the golden, slightly crisped topping.
Baked Imbao is available at La Vista del Mar and Alavar Seafood Restaurant, both located on Don Alfaro Street in Zamboanga City.
Lato
We were presented with a vibrant plate of lato, known locally as sea grapes. The tiny, glistening green clusters of seaweed popped delicately in the mouth, releasing a fresh, briny flavor reminiscent of the ocean. Mixed among the sea grapes were thin slices of tart, unripe mango whose crispness provided an invigorating contrast. Everything was generously drizzled with a rich sauce of shrimp paste and creamy coconut milk, infusing each bite with savory and slightly sweet notes.
In Zamboanga City, most restaurants proudly offer Lato as a signature appetizer, celebrated for its unique texture and salty flavors.
Curacha
One of the most celebrated culinary treasures of the peninsula is the curacha. This remarkable crustacean, often described as a cross between a giant sea crab and a spiny lobster, is a rare delicacy found in abundance along the pristine waters near Zamboanga and the neighboring Sulu region.
Curacha dishes are prized for their freshness; it’s said that the only way to truly savor this unique seafood is to enjoy it as soon as it leaves the sea. Unlike most ordinary crabs, where the meat is concentrated in the claws, the curacha surprises diners with its succulent, sweet flesh packed generously within its broad, armored body. Extracting the meat can be a bit of a challenge, but the reward is a uniquely delicious and satisfying meal.
To experience the finest curacha Zamboanga has to offer, head to La Vista del Mar or Alavar Seafood Restaurant, where the iconic dish is prepared with local flair and the freshest ingredients.
Oko-Oko
We tried a rather unique and fascinating dish called oko-oko—a local delicacy where a whole sea urchin is served with rice cooked inside its spiny shell. The rice, cleverly sautéed with aromatic spices and seasoning, absorbs the savory, briny essence of the sea urchin, resulting in a distinctive blend of flavors.
Our hosts showed us the traditional way to enjoy oko-oko: gently cracking open the sea urchin shell, much like peeling a boiled egg, to reveal the flavorful rice nestled within.
Knicker Bocker
After savoring flavorful spices and coarse sea salt from local dishes, we indulged in the region’s renowned desserts. The Knicker Bocker stood out—a vibrant Chavacano twist on the classic halo-halo. My tall glass dazzled with a colorful medley of sliced frozen mangoes, bananas, and watermelon, nestled among cubes of bouncy gelatin. Atop this cool concoction was a generous scoop of light, creamy strawberry ice cream, melting slightly into the fruit beneath. Every spoonful was refreshing and delicious!
You’ll find the original Knicker Bocker served at Hacienda de Palmeras Hotel and Restaurant, as well as their location in Paseo del Mar. While other eateries offer similar treats, the Knicker Bocker is a signature creation unique to Hacienda de Palmeras.
Lokot-lokot
This delicacy quickly became one of my favorites. Often known as Zamboanga Rolls, Lokot-Lokot is a traditional dessert that is commonly enjoyed as a snack throughout Zamboanga. It is crafted from a simple batter of finely milled rice flour and water. The thick, smooth mixture is skillfully poured into a special strainer, creating delicate, lace-like strands that are instantly rolled and fried in hot oil. The result is a golden, intricately woven roll that is exceptionally crisp and airy, with a subtly sweet flavor and a texture reminiscent of a light, melt-in-your-mouth wafer.
You can find Lokot-Lokot in most restaurants and food markets across Zamboanga, where it remains a popular treat among both locals and visitors.
Saging Prito / Saging Rebosao
A simple yet truly delicious local dish you must try is Saging Prito: Saba bananas fried and lightly coated in brown sugar. For a special treat, some local restaurants serve it with a coco jam dip. Be sure to dip each piece generously for the perfect balance of sweetness and flavor.
Tamales
Tamales in Zamboanga, known as Tamal de Zamboanga, are unique because, unlike the more common corn-based or meat-filled tamales of some regions in Luzon and Latin America, they use ground glutinous rice mixed with coconut milk as their base. The filling typically includes hibe (dried shrimp), glass noodles (bihon or sotanghon), and a slice of hard-boiled egg, giving the dish a distinct local flavor. Wrapped in banana leaves and steamed, Tamal de Zamboanga is reminiscent of both suman (a Filipino rice cake) and the Mexican tamal, showcasing its blend of indigenous and colonial culinary influences.
Putli Mandi
Putli mandi is a traditional Filipino dessert, particularly cherished by the Tausug and Yakan peoples from the Sulu archipelago. This decadent steamed rice cake is crafted from soft, glutinous rice dough—though some variations also use finely grated cassava for a subtle difference in texture. The dough is formed into small, round balls, each meticulously filled with a rich, sweet filling of sticky coconut strips known locally as hinti, or bukayo in Tagalog. Traditionally, the preferred rice variety is pulut glutinous rice, which imparts a unique, natural deep purple hue to the cakes; however, in contemporary versions, vibrant food dyes are often used to enhance their visual appeal. Before serving, these delicate rice cakes are generously sprinkled with freshly grated coconut, adding another layer of texture and aromatics. The name “putli mandi” is derived from the Tausug language, with “putli” meaning “princess” and “mandi” meaning “bath,” reflecting the dessert’s elegant and luxurious nature.
Though similar to the Filipino treat pichi-pichi in composition and preparation, putli mandi is distinct in its filled interior, whereas pichi-pichi is commonly served plain without any fillings.
I was really satiated when we finished sampling all the dishes served. Aside from the amount of food we ate, what satisfied me with this culinary tour was that it encompassed the flavors of Zamboanga—from spicy, boiled, grilled meat to vegetables, to seafood, to sweet desserts.
Coconut milk was a staple ingredient in most dishes, and it was interesting how its usage varied from one meal to another. The diversity of the flavors only served as a reminder that the Zamboanga peninsula and the entire Philippine archipelago is truly colorful, beautiful country.
Many thanks to DOT Region 9, Tourism Promotions Board, and iTravel Tourist Lane (Phone: (062) 991 1174) for allowing us to experience Savores 2017.
Also Read:
