The Philippines Has 17 Regions — Here Are Typical Dishes From Each One

Pinikpikan is prepared by beating the chicken with a stick to improve the flavor of the flesh. Grab a bowl and take a sip before turning up your nose. Etag, on the other hand, is Cordillera's version of cured pork, usually prepared with salt and sun-dried for several weeks.

You can distinguish the Ilocos empanada from its Spanish cousins not only by its bright orange color but also by its filling — egg, mung bean, and some Vigan longganisa (Ilocos's version of garlicky sausage). Elevate your Ilocos empanada experience by dipping it in some spiced vinegar!

And for an out-of-this-world meal, try some crispy bagnet and a side of dinengdeng (a mix of local vegetables stewed in shrimp paste).

These pancit dishes may look like rivals, but you can never go wrong with either. Pancit cabagan in usually topped with quail eggs and lechon carajay (crispy pork belly), while batil patung is topped with carabeef, poached egg, and pork liver.

Grab at least two bottles of beer and gulp it with sisig — a mixture of grilled pork ears and meat, chopped onions, chicken liver, chili, and calamansi juice. For dessert, have some pastillas, a sweet candy made from carabao's milk.

Pancit Malabon is a must if you're ever in the Philippines' capital region. Toppings may include eggs, prawns, squid, or chicharon (crispy pork skin), but one thing will remain the same: that decadent savory sauce.

Nothing beats a big breakfast of danggit lamayo (dried fish) with eggs and rice after a night out by the beach in the islands of Mimaropa. A helping of sihi shells might be a bit tricky, though, since you need a pin to take out the meat from the shell, but it's definitely worth the hard work!

Bicolanos love their chili and coconut milk, which are the main ingredients of laing and Bicol Express. While dried taro leaves are the star of laing, juicy bite-size pieces of pork take center stage for Bicol Express.

Usually found on the side of the road, these sweet delicacies made from taro, cassava, sweet potatoes, and rice would be perfect souvenirs to bring back home.

Satti is a derivative of Southeast Asia's satay, and Western Mindanao has an abundance of these savory sticks because of neighboring countries like Malaysia and Indonesia. For tourists with a sweet tooth, try an assortment of pastries (bangbang sug) made with coconut, best partnered with a cup of coffee.

Central Mindanao, particularly General Santos City, is well-known for its freshest catch of tuna. In nearby restaurants, don't forget to order a plate of kinilaw (tuna ceviche) and a serving of grilled panga (tuna jaw).

These steamed rice cakes can be hard to make, which is probably why they're so worth the try. The purple color doesn't come from any artificial food coloring but from a native deep-purple glutinous rice called pirurutong.

Pastil is prepared by stuffing shredded beef, chicken, or fish into a ball of steamed rice and then packing it into a banana leaf. Its simplicity and convenience (not to mention yumminess) make it the perfect thing to munch on for tourists on the go.