Sinulog is more than just about the colorful parades and wild street parties, it’s also about the Santo Niño, of course, and also about the good food you need to eat to keep up with the crazy weekend.
If you’re a tourist or just someone who needs to completely experience Sinulog, then you have to check this list of Cebuano-recommended must-eats in the Queen City of the South.
5. Su-Tu-Kil
‘Sutukil’ stands for three methods of cooking in the Visayas region–“Su” short for sugba means to grill, “tu” came from the Cebuano word tula which means to stew, and “kil” stands for kilawin or cooking fish in vinegar. Sutukil restaurants basically refer to restaurants specializing in seafood dishes.
One of the best exotic dishes you should try is the Saang or spider shells, a common source of protein for seaside residents in the Visayas. These are best eaten fresh, by hands, dipped in vinegar and with puso (also called the hanging rice, a staple in Cebu).
3. Burgers, ribs, and steaks
Although burgers aren’t really Cebuanos’ they’re still a staple food during Sinulog. Along the streets you’ll find burger joints that offer juicy and scrumptious American favorites that will surely leave everyone’s palates wanting more.
4. Barbecues and other Cebuano street food
One of the most popular food destinations in Cebu are the barbecue houses, a food center of sort filled with barbecue vendors offering a wide assortment of grilled meat and seafood. You can visit the Fuente Rotunda this Sinulog and you’ll get hundreds of options which barbecue store to buy at. You can also try other street food like kwek-kwek, fishballs, tempura, sweetcorn with condensed milk, and a lot more that you can find along the streets.
2. Chicharon
Deep fried pork rinds are best eaten while walking down the streets. It may not be that healthy, but it sure hell is good.
1. Cebu lechon
It doesn’t necessarily be a roasted pig.It can be chicken, fish… anything that can be roasted over coals,You name it… it is going to complete your Sinulog experience.
originally published: January 13, 2017