From locally grown berries and iconic Ilokano snacks from empanada to exotic foods like the ant eggs called “abuos” – these are only a few of the Ilokano delicacies featured in the May-Kan: Find the Juan in Region 1 Tour, held from April 1 to 5.
Initiated by the Department of Tourism Ilocas Regional Office, the tour brought together food vloggers, subject matter experts, celebrity chefs, and tour operators to give them the opportunity to experience the rich culture and delicious cuisine of the Ilocos Region.
According to DOT-Region 1 chief tourism officer Gaye Acacio, the agency aims to spotlight lesser-known upland communities in the region, emphasizing the importance of not just learning about these remote areas but also immersing visitors in their unique way of life.
“It was about time that we also showcased the places wherein few or nobody goes. We learn so many things about upland towns, but few really go there and experience their way of life. For DOT Region 1, we want to explore deeper into food, so we decided to feature the upland towns,” she said.
The first destination is Enrique’s Great Mulberry Farms at Barangay Pasiocan in Bacarra.
For just P100, visitors can enjoy a unique “all-you-can-pick-and-eat” mulberry experience.
Managed by the Lamug family, it is now the largest mulberry farm in town, covering half a hectare and home to 500 Illinois variety mulberry cuttings.
After savoring the sweet mulberries, visitors can balance the flavors with a cup of Banna blended rice coffee.
Locally produced by the Bagnos Multipurpose Cooperative, the coffee starts with carefully roasting hybrid rice, which is then finely ground, packed, and ready to drink.
It also pairs perfectly with the sweet and crispy otap, freshly baked at Monette’s Bakery in the same town.
Otap is a type of Filipino puff pastry cookie known for its thin, elongated shape, crunchy texture, and sugar coating.
Despite having only a staff of six, the bakery sells an estimated P10,000 worth of otap daily.
For those still craving something sweet, the community-based tourism activity called “panagdapil” in Barangay Bacsil-South in Laoag City offers a delightful experience worth trying.
This is an ancient method of extracting juice from sugarcane using a traditional stone mill called “dadapilan,” which is composed of two cylindrical parts that crush the stalks to release the juice.
Once extracted, the juice can be cooked into molasses, fermented into vinegar, and turned into “basi,” a traditional Ilocano wine.
It is also cooked into “kalti”—a thick and sticky syrup perfect as a dip for fried sweet potatoes and rice treats, or “kakanin.”
If you’re up for a culinary adventure, Teodoro’s Farm, located in Solsona town, awaits with their selection of exotic Ilokano delicacies.
Among the local specialties are “abuos,” or red ant eggs, and “bisukol,” which are freshwater snails harvested fresh from the area.
The “abuos” is cooked simply with tomato and ginger, a preparation that highlights its subtle but creamy flavor.
Meanwhile, the “bisukol” are simmered in vinegar and soy sauce, offering a unique twist on the Filipino classic, adobo.
Meanwhile, in the northern part of the province, within the indigenous peoples community of Adams town, lies Inuwayan Farms, which offers a unique food and wine tasting experience.
The wine tasting gives the guests the opportunity to sample their premium blends made from “bugnay”—a fruit that grows abundantly in the area.
Besides wine, the farm also serves local dishes, freshly picked strawberries, an herb garden, and their handmade chocolate bars and drinks.
Meanwhile, in the neighboring Indigenous town of Dumalneg, they feature fresh and ethically caught freshwater shrimp known locally as “lagdaw.”
The “lagdaw” is delicately cooked in its own juices, allowing its rich, authentic flavors to shine through.
The final stop of the food tour is the town of Burgos.
A local food stall, Kakekay Refreshments, has given a modern twist to the beloved Ilocos empanada by incorporating “gamet” or seaweed.
The dried “gamet” is mixed into the empanada dough, while the filling includes mung beans, chopped cabbage, longganisa, egg, and fresh “gamet.”
Once shaped, it is deep-fried until golden brown and crispy—perfect as a snack.
For cook and food content creator Maan Dela Rama Manalaysay, the tour is not only an opportunity to explore local recipes but also a chance to delve deeper into the food culture and the origins of unique Ilokano cuisines.
“I’ve been to Ilocos several times, but with this experience, I had so many realizations and discoveries. I now have a deeper understanding of the roots of the food—why it is the way it is and the value behind it. This experience is so important because it makes us appreciate things more. The food we eat is not just about it being delicious, not just about having fresh ingredients, but about the story and the place it came from,” she said.
From traditional favorites to reinvented classics, the May-Kan food tour in the upland towns of Ilocos Norte is not just a feast for the plate, but it also offers a deeper connection to the Ilokano community, its people, and their enduring culinary traditions. (AMB/EJFG, PIA Ilocos Norte)
