What to eat in Pangasinan

Travel Food Guide: What to Eat in Bolinao, Pangasinan

A Food Trip Discovery with Sungayan Grill River Cruise and Floating Restaurant, Bolinao town, Hundred Islands National Park, Alaminos City, Bani and nearby provinces

This is NOT a sponsored post. All opinions are mine.

A List of What to Eat in Bolinao, Pangasinan

April 6, 2023. Bolinao, Pangasinan, Philippines. Bolinao, located in the province of Pangasinan in the Philippines, is a coastal town known for its pristine beaches, stunning waterfalls, and delicious seafood. If you're planning to visit Bolinao, you must try its mouth-watering seafood delicacies. Pangasinan, a province in the northern Philippines, is known for its rich culinary heritage. The region boasts of a diverse cuisine that features a mix of indigenous, Spanish, and Chinese influences. 

What to eat in Pangasinan

If you're planning to visit Pangasinan, here are some of the must-try dishes that you should not miss:

Seafood. Being a coastal town, the province is  known for its fresh seafood. You can find a wide variety of seafood in the local markets and restaurants, such as crabs, prawns, scallops, squid, and fish. One popular seafood dish is the grilled bangus (milkfish), which is marinated in a mixture of vinegar, garlic, salt, and pepper before being grilled over charcoal. Pangasinan is best known for the abundance of saltwater bangus, since the demand went up, the earlier locals mitigated the supply of bangus by creating a fish pond to produce bangus (freshwater milkfish). You can easily distinguish the difference in features and characteristics between bangus catched from saltwater and those that are fishpond-bred bangus.

Grilled Sungayan. Sungayan fish is abundant in this area and nearby provinces. This savory saltwater fish is best cooked as charcoal-grilled. Once smoked, it is skinned before serving. The grilled fish is complemented with bagoong isda dipping sauce squeezed with calamansi and is also served with ensalada. 

Sungayan Grill Floating Restaurant in Bolinao, Pangasinan

Experience dining while on a river cruise via the Sungayan Grill Floating Restaurant. Located in Balingasay river in Bolinao, Pangasinan, Sungayan Grill is a popular dining destination for locals and tourists alike. As the name suggests, the restaurant is floating on the water, offering a unique dining experience with a stunning view of the Balingasay river.  

Buro. Buro is a traditional Filipino dish that is popular in many parts of the country, including Pangasinan. It is a fermented rice dish that is often made with fish, and is known for its strong and pungent flavor. While it may not be to everyone's taste, buro is a beloved dish among those who grew up eating it. In Pangasinan, buro is typically made with fresh water fish, such as tilapia or carp. The fish is first cleaned and gutted, and then mixed with cooked rice and salt. The mixture is then left to ferment for several days, during which time it develops a strong and tangy flavor. Buro can be eaten on its own, or used as a condiment for other dishes. It is often served with boiled or fried vegetables, such as eggplant or okra, as well as grilled or fried meat. Some people even use buro as a dip for chips or crackers, although this may not be for the faint of heart! While buro is a traditional dish, it has become more popular in recent years due to the rise of "farm-to-table" and "locally sourced" food trends. Many restaurants and food stalls in Pangasinan now offer buro as part of their menu, often pairing it with other local delicacies like bagoong (shrimp paste) or longganisa (sausage).

Burong dalag is a popular dish in Pangasinan made from fermented mudfish mixed with rice and salt. The mixture is placed in a container and left to ferment for several days, resulting in a tangy and slightly sour flavor. Burong dalag is a versatile dish that can be eaten on its own or used as a condiment for other dishes. It is often served as an appetizer or side dish during meals. If you're curious about trying buro, the best place to start is at a local market or food stall. You can often find small jars or containers of buro for sale, which you can then take home and try on your own. It's also worth trying buro at a restaurant or food stall, where you can sample different versions and pairings to find your favorite. While buro may not be for everyone, it is a unique and flavorful dish that is an important part of Pangasinan's culinary heritage. So if you're feeling adventurous, be sure to give it a try!

Bangus. Pangasinan is known for its rich agricultural resources, and one of its most popular products is bangus, or milkfish. Pangasinan is the largest producer of bangus in the Philippines, making it the perfect destination for anyone looking to try this beloved seafood delicacy.Bangus is a versatile fish that can be prepared in many different ways, but Pangasinan locals have their own unique methods for cooking it. Here are some of the most popular ways to enjoy bangus in Pangasinan: Sinigang na bangus, grilled stuffed bangus, bangus sisig, dinaing na bangus, boneless bangus, paksiw na bangus, pan-fried bangus, bottled gourmet bangus and other possibilities.

In Pangasinan, there are many restaurants and food stalls that specialize in bangus dishes. One of the best places to try bangus is at the Dagupan Bangus Festival, which is held every April in the city of Dagupan. During the festival, visitors can sample a variety of bangus dishes and learn more about the fish and its role in Pangasinan's culinary heritage. If you are a seafood lover, then you must try bangus in Pangasinan. Whether it is grilled, fried, or boiled, this fish is sure to satisfy your cravings with its unique flavor and texture. So, the next time you are in Pangasinan, be sure to try some of the delicious bangus dishes that the province has to offer.

Binungay. A unique native “kakanin” in Bolinao that you won't find anywhere else. It is made by stuffing glutinous rice mixed with coconut milk, salt, and sugar in bamboo tubes. The tubes are then steamed over an open flame until the rice is cooked and infused with the aroma of the bamboo. Binungay is spoken by Ilocano as “binungey” and they are best eaten when dipped in “latik”. 

Binungay vendors in St. James the Great parish church in Bolinao, Pangasinan

Crispy Pata. Crispy Pata is a popular Filipino dish made with deep-fried pig trotters. It is a must-try dish when you're in Pangasinan or in any Ilocos region . The dish is crispy on the outside and tender on the inside, making it a perfect dish to indulge in. It is usually served with a dipping sauce made of soy sauce, vinegar, and chopped onions.

Bagnet. Bagnet is a popular dish in the Philippines, particularly in the northern province of Pangasinan. It is a crispy pork belly dish that is deep-fried until golden brown and served with a side of rice, tomatoes, and onions. Bagnet is a must-try dish for food lovers visiting Pangasinan. Bagnet has been a part of the culinary heritage of Pangasinan for generations. The dish is believed to have originated in the town of Vigan in the neighboring province of Ilocos Sur. Over time, the dish became popular in Pangasinan, where it has since become a staple of the local cuisine. In Pangasinan, there are several variations of Bagnet. One popular version is the "Pinakbet na Bagnet," which is Bagnet served with Pinakbet, a vegetable dish made with mixed vegetables and shrimp paste. Another popular variation is the "Dinengdeng na Bagnet," which is Bagnet served with Dinengdeng, a vegetable stew made with fish sauce and a variety of vegetables. Bagnet is widely available in Pangasinan, particularly in the towns of Dagupan and Calasiao. Visitors can try Bagnet at local restaurants, food stalls, or at the market. One of the best places to try Bagnet is in the town of Calasiao, where Bagnet Alley is located. This street is known for its numerous Bagnet vendors that offer a variety of Bagnet dishes. Bagnet is a must-try dish for food lovers visiting Pangasinan. Its unique flavor and crispy texture make it a favorite among locals and visitors alike. With its long history in the region, Bagnet has become an essential part of the culinary heritage of Pangasinan. If you're in Pangasinan, make sure to try this delicious dish and experience the rich flavors of the local cuisine.

Pindang. Pindang is a classic dish in Pangasinan that features fish or meat cooked in a sour broth. It is often made with bangus (milkfish) or pork, vinegar, onions, ginger, and tomatoes. The dish has a tangy and slightly sweet taste that goes well with rice.

Bagoong. Bagoong is a staple condiment in Filipino cuisine, and Pangasinan is known for its version of this salty and pungent paste made of fermented shrimp or fish paste. It is a staple in Filipino cuisine and is used in many dishes.You can find different varieties of bagoong in Pangasinan, such as bagoong dilis (anchovies), bagoong isda (fish bagoong), bagoong balayan (anchovy bagoong), and bagoong alamang (shrimp bagoong). It is often used as a dipping sauce for green mangoes, steamed vegetables such as eggplant, okra, and the likes. Its main purpose is to add flavor in Ilocano-based stews and soups like the dinendeng or pinakbet. 

Bolinao food Bani pakwan, dilis, and bagoong isda from Alaminos City, Pangasinan

Tupig. Tupig is a sweet delicacy that is a favorite among Pangasinenses. It is made of glutinous rice, grated coconut, and brown sugar. The mixture is wrapped in banana leaves and then grilled until cooked. Tupig has a sticky and chewy texture, and its sweetness is not overpowering. It is a popular snack in the Philippines, especially during the Christmas season. You can find tupig being sold in local markets and in the main roads of Pangasinan as they offer it as pasalubong for travelers.

Pigar-pigar. Pigar-pigar is a famous street food in Dagupan City, Pangasinan. It is made of thinly sliced beef cooked with onions and soy sauce. The dish is typically served with a side of calamansi (Philippine lime) and chilies. Pigar-pigar has a savory and slightly sweet taste that makes it an excellent partner for beer.

Kaleskes. Kaleskes is a hearty soup made of beef tripe and other beef parts such as liver and lungs. The soup is flavored with onions, ginger, and other spices. It is usually served hot with rice or crusty bread. In other regions, it can be compared to goto or pinapaitan. 

Puto Calasiao. Puto Calasiao is a type of rice cake that is named after the town of Calasiao in Pangasinan. The rice cake is made of ground glutinous rice, sugar, and water, and then steamed in small molds. Puto Calasiao has a soft and slightly sticky texture, and it is often eaten as a snack or dessert.

Pakwan ng Bani. Dubbed as the Watermelon Capital of the Philippines, Bani is the top watermelon producer in Pangasinan. Watermelons are a staple fruit of the summer season, and in Bani, Pangasinan, they take pride in their deliciously sweet and juicy watermelons. Located in the heart of the Ilocos Region, Bani is a small town known for its agricultural industry and is one of the leading producers of watermelons in the Philippines. Here's everything you need to know about watermelons in Bani, Pangasinan.

Varieties of Watermelons in Bani, Pangasinan

Bani, Pangasinan is known for producing several varieties of watermelons that are loved by both locals and visitors alike. The most popular variety is the Crimson Sweet watermelon, which is known for its deep red, juicy flesh and thin, hard rind. Other varieties include the Sugar Baby watermelon, which is smaller in size and has a sweeter flavor, and the Yellow watermelon, which has a bright yellow flesh and a milder taste.

Watermelons in Bani, Pangasinan are typically harvested from March to May, which is the peak season for this fruit. After the harvest, they are sorted and packed for distribution to local markets and supermarkets. Some watermelons are also sold directly to consumers by farmers who set up roadside stands. If you're visiting Bani, Pangasinan during the watermelon season, make sure to stop by local markets and supermarkets to taste the fresh and juicy watermelons. You can also visit roadside stands set up by local farmers, where you can buy watermelons directly from the source. Additionally, watermelons from Bani, Pangasinan are often sold in other parts of the Philippines, so you might be able to find them in supermarkets in other regions.

Dried Fish. Dried fish is a beloved food in the Philippines, and Pangasinan is one of the best places to try this delicious and nutritious food. With its high-quality production process, variety of fish species, and versatile uses, dried fish in Pangasinan is a must-try for food lovers visiting the region. Dried fish, or "tuyo" in Filipino, is a popular staple food in the Philippines, and Pangasinan is known for producing some of the best dried fish in the country. Pangasinan is a coastal province located in the northern part of Luzon Island, and its abundant fish supply has made it a hub for the dried fish industry. 

Pangasinan produces several varieties of dried fish, including "tuyo," "daing," and "bulad." "Tuyo" is a small salted dried fish that is usually eaten for breakfast with garlic rice and vinegar. "Daing" is a larger fish that is split open, salted, and dried in the sun. "Bulad" is a specialty dried fish that is marinated in vinegar and spices before being dried. Dried fish is widely available in Pangasinan, and it can be found in local markets and supermarkets. Some of the best places to buy dried fish are the coastal towns of Dagupan, Lingayen, and Bolinao, which are known for their high-quality dried fish products. Visitors can also buy dried fish directly from local fishermen or in small roadside stands.

Alaminos Longganisa and Lingayen Longganisa. Longganisa is a beloved food in the Philippines, and the Longganisa of Pangasinan is a must-try for food lovers. With its unique flavor and versatility, Longganisa has become a part of the local cuisine and is an important part of the culinary heritage of Pangasinan. Pangasinan produces several varieties of Longganisa, each with its unique flavor and characteristics. The most popular type is the "Alaminos Longganisa," which is smaller and thinner than other Longganisa varieties. It is flavored with garlic and vinegar, and it is slightly sweet. Another popular variety is the "Lingayen Longganisa," which is thicker and spicier than the Alaminos Longganisa. It is flavored with paprika and chili powder. Longganisa is a versatile food that can be used in many ways. In Pangasinan, it is usually served for breakfast with garlic rice, eggs, and vinegar. It can also be used as an ingredient in various dishes, such as "Pinakbet," a vegetable stew made with Longganisa and shrimp paste.

Baguisen or Dinalaan (dinuguan with kamias as souring agent). Baguisen, also known as Dinalaan, is a popular dish in Pangasinan. It is a soup made with chicken, ginger, onion, and vegetables like cabbage, carrots, and pechay. The dish is often served during special occasions like fiestas and family gatherings. To make Baguisen, the chicken is first boiled in water with ginger, onion, and salt until tender. The vegetables are then added and simmered until cooked. The dish is typically served hot with steamed rice. Baguisen is a comforting and nutritious dish that is perfect for cold and rainy days. It is also a great way to use up leftover chicken or vegetables. The dish is easy to prepare and can be customized based on personal preferences.If you're looking to try something new and delicious, give Baguisen a try. It's a flavorful and satisfying dish that is sure to please your taste buds.

Lauya. Lauya is a popular soup dish in Pangasinan that is typically made with pork or beef, ginger, onion, saba, and vegetables like carrots,pechay and Baguio beans. The dish is often served during special occasions and is known for its comforting and hearty qualities. To make Lauya, the pork is first boiled in water with ginger and onion until tender. The vegetables are then added and simmered until cooked. The dish is typically served hot with steamed rice. Lauya is a delicious and nutritious dish that is perfect for cold weather. It is also a great way to incorporate vegetables into your diet. The dish is easy to prepare and can be customized based on personal preferences.

If you're looking for a satisfying and flavorful soup, try Lauya. It's a classic dish in Pangasinan that is sure to warm you up and satisfy your hunger.

Katuray salad (blanched katuray flowers,stamens removed) . Katuray salad is a popular dish in Pangasinan that is made from katuray flowers and tomatoes. The flowers are boiled for a few minutes to soften them and then mixed with chopped tomatoes and onions. The salad is then dressed with vinegar, salt, and pepper. Katuray salad is a refreshing and healthy dish that is perfect for summer. The katuray flowers have a slightly bitter taste that is balanced out by the sweetness of the tomatoes. The dish is easy to prepare and is a great way to incorporate more vegetables into your diet.

Bulanglang. Bulanglang is a popular vegetable soup dish in Pangasinan that is made with a variety of local vegetables like okra, eggplant, string beans, and squash. The vegetables are cooked in a broth made from fish or shrimp and seasoned with salt and pepper. Bulanglang is a healthy and flavorful dish that is easy to prepare. It is often served during special occasions like fiestas or family gatherings. The dish is a great way to showcase the abundance of fresh and delicious vegetables that are available in Pangasinan.

Pinakbet (the Pangasinan version contains no squash and stringbeans). Pinakbet is a popular vegetable dish in Pangasinan that is made with a variety of local vegetables like eggplant, bitter melon, squash, and okra. The vegetables are cooked in a savory sauce made from shrimp paste and seasoned with garlic and onions. Pinakbet is a healthy and flavorful dish that is a staple in many households in Pangasinan. It is often served with grilled or fried fish and a side of rice. The dish is a great way to showcase the abundance of fresh and delicious vegetables that are available in the region.

Papait. Papait is a popular soup dish in Pangasinan that is made from the bile of cow or carabao mixed with meat, vegetables, and spices. The soup has a distinct bitter taste from the bile, which is balanced out by the savory flavor of the meat and vegetables.

Papait is a unique and flavorful dish that is often served during special occasions like fiestas or family gatherings. It is believed to have medicinal properties and is said to help aid digestion and boost the immune system. If you're feeling adventurous and want to try something new in Pangasinan, be sure to give papait a try. It's a bold and flavorful dish that is sure to leave a lasting impression.

Binuburan (liquor-flavored fermented red rice dessert). Binuburan is a traditional dish in Pangasinan made from fermented rice mixed with coconut milk and ginger. The mixture is left to ferment for several days, resulting in a tangy and slightly sour flavor.

Binuburan is a versatile dish that can be eaten on its own or used as a condiment for other dishes. It is often served as a side dish during meals, especially with grilled or fried fish.

Masikoy. Masikoy is a traditional sweet delicacy in Pangasinan made from ground glutinous rice mixed with coconut milk, sugar, and other flavorings such as vanilla or pandan. The mixture is then wrapped in banana leaves and steamed until cooked.

Masikoy has a soft and chewy texture with a sweet and fragrant taste. It is often served as a dessert or snack and can be found in local markets and stores in Pangasinan. It’s a version of palitaw swimming in sweet sauce.

Kulambo. Kulambo rice dessert is a sweet treat that is popular in Pangasinan. It is made from glutinous rice, coconut milk, and sugar, which are cooked together until the mixture becomes thick and creamy. The dessert is then topped with caramelized sugar and coconut milk before being served.

Tapong. Tapong is a traditional rice cake that is popular in Pangasinan. It is made from glutinous rice, coconut milk, and sugar, which are mixed together and steamed in banana leaves until fully cooked. The result is a soft and chewy cake that is rich in flavor and texture. Tapong is often served during special occasions such as weddings and fiestas, but it can also be enjoyed as a simple snack or dessert. Some people even eat it for breakfast paired with hot chocolate or coffee. What makes tapong unique is the use of banana leaves in cooking. The leaves add a subtle aroma to the rice cake, giving it a distinct flavor. It is also a healthy alternative to other desserts because it is made with natural ingredients and no preservatives.

Other Pangasinan food and dishes noteworthy to try!

Mulantong - in Bayambang, a variant of buro using smaller freshwater fish

Sinakob - panocha and, in many instances, peanut panocha

Biko with latik

Inkiwal - a simpler version of biko, made of just white glutinous rice cooked in coconut milk -- no topping, and made fragrant with anise

Inlubi - cake made of blackened rice traditionally prepared for All Souls' Day; another version is a bit soupy

Inkaldit - patupat

Unda-unday - palitaw

Kundandit - a pounded cassava-corn cake sold in Bayambang

Grilled stuffed Bonuan bangus

Bonuan bangus pindang (wet daing)/Boneless daing na Bonuan bangus

Grilled catfish

Inselar - catfish sinigang in tomatoes and camote tops or kangkong leaves

Fried unas dried fish - a Binalonan specialty

Sinigang na malaga

Freshwater catch - karpa, tamus, tilapia, gurami, even slipper-size clams, etc.; Bayambang specialties

Carabao mango

Indian mango

Pangasinan has a lot to offer when it comes to food. From classic dishes to unique delicacies, you will surely find something that will satisfy your taste buds. So, if you're planning to visit Pangasinan, make sure to try these must-try dishes and experience the region's rich culinary heritage. The province is a foodie's paradise. With its unique and delicious dishes, you'll have a gastronomic adventure like no other. So, when you're in Bolinao or in Alaminos or anywhere else in Pangasinan, make sure to try these must-try dishes to complete your experience.

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