Our love for eating made us invent different kinds of recipes. Being surrounded by ocean, it’s not surprising that we Cebuanos have a whole lot of seafood dishes such as:
Grilled fish serves as a pulutan during a tagay session. Our Cebuano fathers really love sinugba, right?
It’s fish stewed in vinegar and ginger. Not really my favorite, but considering we didn’t have refrigerator back then, inun-unan can last until the next day without spoiling.
Considered as a pinobre nga sud-an, ginamos can be served as a condiment for cooked unripe banana.
Another pinobre dish, hipon tastes really good when cooked with tomato. It also serves as a condiment for unripe mango.
Mussel soup, I remember when grandma cooks it during rainy days.
My favorite thing about tinuwa is the lukot (resembles seaweed but it’s actually an excrement of dunsol [sea hare] ).
Larang carinderias have sprouted everywhere in Cebu. Larang kinda tastes like tinuwa but tastes sour without vinegar added into it.
Another favorite dish served during a tagay session.
One of the favorite pasalubong when you’re visiting Cebu.
Escabeche’s sweet and sour flavor really tastes well. It’s usually served during birthdays and one of the best gifts the Spanish has given us.