7 must-try eats in Liloan, Cebu

7 must-try eats in Liloan, Cebu

When you visit a place, you wouldn’t want to miss on tasting its traditional specialties and during your stay. Sampling local food items bring people closer to understanding and appreciating the history, culture, character and soul of a place.

The Municipality of Liloan, dubbed “the Light of the North,” is the first income class municipality located within Metro Cebu. Residents claim that the place is very rich in natural resources, and is the reason why most export goods from them.

For weekend warriors coming from the cities, there’s a food market in Liloan that’s open every weekend that usually serves as a stop before heading out to notable beach destination north of the island.

Here are some of the must-try Liloan native snacks that will tickle people’s palate, fill their tummies, and awaken the culinary explorer inside of them:

Masi. When your appetite yearns for something chewy and sweet, Liloan’s masi is the answer. This is a homemade pastry made of glutinous rice and filled with sweet peanut paste. Usually, there are vendors that can be seen selling these around the town’s plaza and along the highway.

Bao-bao. The name is unique just as the product itself. It’s inspiration comes from the literal sea turtle which is translated as “bao-bao” in Cebuano. This is made of Liloan’s native bread, filled with sweet coconut mixture (bukayo).

Salvaro. Aling Tusing, one of the many vendors that offer this delicacy, said that salvaro is usually sold out as people can be pretty addicted to it. It’s a thinly shaped, crisp coconut-based snack; truly a Filipino-made delicacy.

Otap. Otap is an oval-shaped puff pastry that looks very crumpled and is sprinkled with sugar. It is fragile and can easily to break into bits of pieces when you bite into it—which is all part of the signature experience it offers lovers of sweets.

Caycay. Caycay is a crunchy layered biscuit rolled in toasted peanuts. This was adopted from the days since Spain occupied our country, but since then has undergone several transformations turning it into the beloved snack we love today.

Patatas. A pastry that’ll surely unlock many childhood memories. Children who grew up in provinces will remember tasting these box-type snacks. It is really crunchy and it is a good alternative to salty corn or potato chips.

Rosquillos. This is the delicacy that Liloan is known. Margarita “Titay” T. Frasco first created this classic snack in 1907. Its crunchy exterior, appetizing aroma and sweet flavor complements the many fun ways to eat it (some have these wrapped around their fingers, others dip them in a hot beverage).

The best part about a thriving local food scene is that it provides locals with an opportunity for work and a livelihood.

“It’s been a long while now that I’ve been selling these delicacies. I’ve done it since I was 15,” said 60-year-old delicacy maker Adela Galles. “It’s been my source of income from the start. I’ve been able to send my children abroad just from selling these food in the city.”

Adela admitted that the pandemic has impacted them negatively because of the low demand of orders and the high-cost prices of ingredients. “I wish I could pass this on to my children so they can continue on the legacy of our family,” she added.

Find these eats—and more—in Liloan. They can also be found in supermarkets, outside the church, carenderias, terminal stores and even along the highway. Some are also packaged for flights making them perfect gifts for friends and family abroad who miss a taste of Cebu.


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