Philippines has an enriched culture. It is a mixing pot of various races that have stayed in our country. Filipinos adapted to their beliefs, language, architecture, art, clothing and of course, FOOD!

Cebu, as Philippines' Queen City of the South, with Cebu City as its capital is the oldest city of the country. A big chunk of the Cebuano culture is the Spanish culture. But the Indo-Malay still remains, utilizing the island's rich water resources.

As a Cebuano food enthusiast, I'm here to share to you my Top 10 favorite Cebuano delicacies:

10 Pintos

Pintos is a specialty of Bogo, Cebu, wherein it is a variety of suman, a Filipino dessert normally made of glutinous rice with coconut milk. Instead of rice, corn is combined with condensed milk and butter (or margarine) wrapped with the husk or sheath of the corn’s ear. It is then steamed into perfection to give out a sweet taste you can combine with cheese or niyog.

(Source: WindowSeat.ph)

9 Bucarillo

Bucarillo is basically caramelized-with-white-sugar coconut strips available in various pastel colors which include the slightest shade of pink, green, yellow and white. This delicacy is famous in Carcar, Cebu. It’s called bucarillo because it’s a type of bukayo (sweetened coconut) and the original maker’s name is Aurillo.

(Source: https://princepiero.wordpress.com/2013/03/24/bucarillo/)

8 Ampao

(Source: Google image)

Ampao is a sweet puffed rice cake that originated in the municipality of Carcar, Cebu. It is one of the famous delicacies in Cebu because of its sweet and crispy taste. It is also an inexpensive snack of Cebuanos and a popular gift for tourists and visitors.

(Source: everythingcebu.com)

7 Budbud kabog

(Source: Google image)

​The Budbod Kabog is made from a cereal plant called “kabog.” It is mixed with coconut milk and sugar before wrapping it with banana leaves. The main ingredient is also known as the millet and is abundant in the mountains of Catmon, Cebu. The residents of the areas where this small-seeded plant are found discovered that it can be used for food. Due to this they started to cultivate it. The municipality even have the Budbod Kabog Festival.

(Source: http://www.peanutbrowas.com/blog/budbod-kabog-suman-the-catmon-way)

6 Rosquillos

(Source: Google image)

Rosquillos are Philippine cookies made from flour, eggs, shortening, sugar, and baking powder. They were originally created by Margarita “Titay” T. Frasco in 1907 in Liloan, Cebu. The name means "ringlet" in Spanish (from rosca, "ring") and was reputedly coined by Philippine President Sergio Osmeña.
(Source: Wikipedia)

5 Masareal

(Source: Google images)

Masareal is a popular Cebuano delicacy that originated in Mandaue City. It is usually served in a form of rectangular bars grouped together packed in white paper.

Masareal may come or from the combined words of masa (dough) and real (fine). It is made of brittled peanut and sweetened with sugar.
(Source: choosephilippines.com)

4 Otap

(Source: Google image)

Otap (sometimes spelled utap) is an oval-shaped puff pastry originated in Cebu.It usually consists of a combination of flour, shortening, coconut, and sugar. In order to achieve the texture of the pastry, it must undergo a eleven-stage baking process.
(Source: Wikipedia)

3 Puto balanghoy

Puto Balanghoy is steamed-grated cassava with grated coconut. It is topped with caramelized brown sugar. It is a great treat and satisfies your hungry stomach.

2 Torta

(Source: Google image)

A Torta is a cupcake that is topped with raisins, sugar and grated cheese. Torta made in Argao, Cebu is unique from other Torta is its use of Tuba (fermented coconut) instead of yeast.

1 Bibingka-Mandaue

(Source: Google image)

Mandaue's Bibingka, a type of rice cake made from ground rice, coconut milk and strips, sugar, and yeast or rarely tuba, is popular among Cebuanos, who love its soft and spongy texture.

Bibingka makers still bake it the traditional way or what Cebuanos call "inurno" style. This involves the use of terra cotta ovens where charcoal is burned below and above the bibingka mixture.

Mandaue's bibingka, with its banana leaf wrapping, is not your typical rice cake baked inside modern ovens, but this is what makes it unique and special.
(Source: ph.news.yahoo.com)

There are still more Cebuano delicacies out there. Why don't you share also your faves? For Steemians who haven't tried, don't miss these treats when you visit Cebu! 😁🍽