The Definitive List of the 12 Best Cebu Street Foods

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Cebu City is often called the heart of the Philippines due to its geographical location at the center of this stunning 7,641-island archipelago. Add to this years of interaction with outsiders like the Spanish, Chinese, and Malaysians, and it comes as no surprise that Cebu City is also a melting pot for great food and why Cebu street food is a whole different type of special.

If you want the authentic Cebu City street food experience, you will need to hit the streets and head to the nearest Pungko-Pungko. Pungko is a Visayan word meaning “sit down” and refers to the place where patrons sit down around various stalls to eat. I love sitting around in a Pungko-Pungko, chatting with locals and enjoying the great food they have to offer. Pungko-Pungko sa Fuente on Llorente Street is a great place to start.

Because there are so many meat-based dishes, I’ve split this piece into food for meat eaters and food for vegetarians, so no one needs to miss out when you get to a Pungko-Pungko to eat.

For Meat Eaters

1. Lechon – Roasted Pig

I would bet that it is nearly impossible to travel in the Philippines without seeing lechon somewhere. It is the national dish of the Philippines and is always cooked and eaten during festivals, holidays, and celebrations, though, to be honest, Filipinos eat it just about every day of the year anyway.

Lechon is a whole roasted pig that is cooked on a spit over coals. It is often served with sarsa, a vinegar-based dipping sauce (the best), or lechon sauce, a sweet sauce made from liver, sugar, and spices.

2. BBQ – Grilled Pork or Chicken Skewers

Another type of street food that you can’t walk down a street without seeing is BBQ. Filipinos use the word Inasal to describe BBQ. Indeed, you won’t get far without seeing a branch of Mang Inasal (Mr. BBQ), a BBQ chain that is loved by Filipinos almost as much as Jollibee (I will leave it to you to ask any passing Filipino about Jollibee and what it means to them).

Pieces of pork or chicken are cut up and marinated in a sauce made from a special blend of spices that include soy sauce, vinegar, sugar, garlic, and sometimes even pineapple juice before being roasted over a naked flame. Sounds delicious, doesn’t it? You won’t regret this one.

3. Ginabot

I’m going to state from the outset that Ginabot might not be for all of us. It is deep-fried pork intestines served with soup and corn rice. Again, it might not be for you, but the locals love it – and it is undeniably a quintessential Cebu street food. It is crispy and has an interesting taste for sure.

You will find it at most places, though it is definitely not as popular as Lechon or BBQ.

4. Lumpia (Spring Rolls)

What self-respecting Pungko-Pungko would not have someone somewhere selling Lumpia? An example of the Chinese influence on the food in these parts, Lumpia is an evolution of Chinese spring rolls. But I use ‘evolution’ very intentionally: these are related to Chinese spring rolls, but this Cebu street food has a very special flavor of its own that you’ll want to experience.

Lumpia is typically filled with pork, vegetables, and sometimes shrimp, and is served with a sweet sauce, though there are regional variations that have made their way to the Cebu City street food scene. Don’t be afraid to try the interesting sauces. That’s what makes lumpia so special.

5. Fish Balls (and Fish Balls Sago)

It is unlikely that you would ever win a million dollars for guessing that Filipinos love seafood. One example that you will see everywhere is fish balls. They are deep-fried and then served with a vinegar sauce.

I would definitely recommend trying fish balls sago, which has the fish balls served with sago pearls, making them more chewy. I have friends who swear by fish balls sago, so don’t forget to give them a try. This really is one of the most unique Filipino flavor combinations. You can find fish balls all over Asia – including Hong Kong, which loves fish balls – but fish balls sago is entirely Filipino affair.

6. Pancit Canton

Pancit Canton is everywhere in Cebu City. It is both Cebu street food and sold in upmarket restaurants in Ayala Mall. Considered a traditional dish (though of Chinese origin), Pancit Canton is stir-fried egg noodles with pork, chicken, or shrimp.

On account of its low cost, good taste, and filling qualities, Pancit Canton is extremely popular all over the country, and Cebu City is no exception. While hard to find, it is possible to find vegetarian Pancit Canton. However, I am yet to find this option among street vendors. I also wouldn’t risk asking them to make it vegetarian unless they specifically offer that as an option because chances are there will be pieces of meat in your meal.

7. Atay

Atay translates as ‘liver’ in Cebuano. There are several ways to eat Atay. These include Atay na Baboy (Pork Liver), Sisig na Atay (Liver Sisig or diced parts from the pig’s head), Atay na Manok (Chicken Liver), and Lechon Kawali with Atay (Pork belly with liver sauce).

Atay is served on wooden skewers straight off the coals. There aren’t really many other ways to have this. And you should be aware that this is a strong flavor, so prepare yourself for a flavor that is very likely unusual to you.

8. Nilarang

Nilarang is typically found in more southern parts of the Philippines, namely in Mindanao. However, it can be found around Cebu City and is well worth the search. Nilarang is a fish soup made with bangus (milkfish), tilapia, or lapu-lapu (grouper) and is served with steamed rice. It is a good dish for either lunch or dinner, though I find that the last thing I want in the heat of the day is hot soup!

9. Chorizo (Cebuano Longganisa)

Chorizo is a slightly sweet ham sausage that was brought to the Philippines by the Spanish. Well, after the Spanish left, chorizo stayed. Today, chorizo can be found and enjoyed everywhere there is Cebu street food – and Filipino street food more broadly. Cebuano Longganisa is a version that actually originates from Cebu. It is slightly sweeter than the normal version and is regarded by many people as better.

It is cut up and served with a skewer, though you can find options to have it in a bun or served with rice. So far, I have yet to meet a Filipino who doesn’t love Chorizo.

For Vegetarians and Vegans

10. Tokneneng – Kwek Kwek

For some weird reason, it has taken me 12 years to get around to trying Tokneneng. Don’t ask me why. I was recently in a small town called Tagbina with a Filipino friend who took me to the local night market and seemed surprised that I had never tried Kwek Kwek (a type of Tokneneng). And so, I tried it, dipped in the usual vinegar sauce. As expected, I absolutely loved it. I ordered two more before we left.

Tokneneng is made by covering either duck or chicken eggs in an orange batter and deep frying them. The batter gives them a tempura texture and taste. Very delicious, and a street food I would highly recommend.

11. Puto (Steamed Rice Cake)

Puto is a tasty steamed rice cake that is sweet and fluffy in texture. They add both coconut (buko in Cebuano) and sugar when cooking, giving it a sweet and creamy flavor. I love puto either as a dessert or to bring with me as travel food.

If you forget it, the good news is that many of the Cebu street food vendors who clamor onto your bus at each station will be selling it. I just did a 14-hour trip from northern Mindanao to General Santos City eating nothing but tasty puto.

12. Banana Cue (Caramelized Banana)

Last but not least is Banana Cue. This is a deep-fried banana that has a caramelized sugar coating that is served on a skewer. It is simple but very tasty. I advise you that the best Banana Cues are fresh out of the fryer. The longer they sit out in the sun, the less tasty they become.

Don’t miss out on these ones. I suspect these might just find themselves into the category of your favorite Cebu street food.

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