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Cagayan Valley Native Delicacies


Local food speaks so much about a place and the culture. I didn't have the chance to join my bro-in-law in his Tuguegarao adventure when he visited my late mom-in-law’s hometown. I’ve heard a lot of Tuguegarao province from my Mama Elvie when she was still alive. She talks about her family, how their day to day life has taught her to be very domesticated, and of course the tapang kalabaw which I knew is the well-known meat native dish in her province.


When my bro-in-law got back after his two weeks getaway, he didn’t forget to bring home the native deli that made us feel the rich culture of the province and the warm regards from the clan since our Aunts and Uncles prepared much of the “pasalubong” by themselves.





Tapang Kalabaw



I learned that it was marinated for days to be able to preserve the meat. I didn’t get the exact ingredients of the marinade but I was instructed to cook it over low fire, fried of course.
It has a distinct taste that my taste buds could not even tell but I can taste a combination of sweetness, saltiness of a not-so-tender meat (I guess it has something to do with the way of cooking) and the smell, not so bad though, but you can smell the meat of the carabao.

Next is the Cagayan Valley Longganisa

My bro-in-law gave us two different kinds of longganisa. The yellow one tastes a bit sour and peppery. You can also taste the garlic so it is a perfect combination with fried rice. The red one tastes sweet. My kids love it more than the yellow one.

I won’t forget the Chicha-rabao (Chicharon Carabao)
It’s perfect! I couldn’t stop munching because it is so tasty and you couldn’t tell it is carabao. The salt is just right and you won’t be needing a vinegar.

Then, there’s the Carabao Milk Candy
So creamy! Not too sweet but you can taste the creaminess of the carabao milk.

He also brought us mugs printed with different tourist spots of Cagayan and coin purse.


Definitely, a province worth visiting!

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