I am not a food expert, and I am not exactly adventurous when it comes to different kinds of cuisine. For me, Filipino cuisine will always come top of my list, and I have a long one when it comes to favorite dishes. But from one Filipino to a foreign national, there are particular local food or dishes that I would recommend you try.
1. Cebu Lechon. I am sure that you already know by now that lechon, or roasted pig, in Cebu is considered the best in the country. Even people from as far as Manila have it shipped to them, not minding the costs. In fact, world renowned chef and travel show host Anthony Bourdain declared Cebu’s lechon “the best pig, ever!”
What makes Lechon Cebu so sinfully tasty? Fresh local herbs like lemongrass and onions, and a meticulous roasting process. Go to any fiesta, wedding, baptism, or even birthday party, and you will soon realize that the highlight of the feast will always be the lechon. No celebration will be perfect without the juicy and delicious roasted pig on the table.

Photo from http://www.lechonpig.com/
2. Grilled Pork Belly. If you are a steak person in your country, then the Filipino grilled pork belly is a safe alternative. Different restaurants have different ways of preparing the pork, but you will know it’s good when it juicy and when it oozes with flavor even without you dipping it into the sauce – which is simple blend of soy sauce, vinegar and sometimes chopped onions andkalamansi.
When it comes to grilled pork belly, my personal favorite is that from Golden Cowrie.
3. Calamares. This is a dish of deep fried squid rings in batter, which is a mixture of salt, flour, lime and egg, sometimes with black pepper. This also makes a great pulutan or side dish for beer.

4. Adobo. This may be chicken or pork adobo. Do not be confused, though, because adobo in Cebu may be different from the adobo for the rest of the Philippines. Cebuano adobo consists of pork or chicken cuts marinated then cooked in soy sauce, vinegar and bay leaves, then drained and deep fried until crisp. The adobo for the rest of the country is cooked in soy sauce, vinegar, bay leaves, and certain other herbs, but the meat is no longer fried. So basically, Cebuano Adobo is dry and crispy, while the Filipino Adobo, in general, is bathed in flavorful soup.

5. Bicol Express. This dish is not native in Cebu, but it is popular all over the country. It is made of small bits of meat cooked in coconut milk and lots of hot pepper. So if you are in need of something spicy, try this one.

There are a whole lot of other dishes you should not miss in Cebu. If you are not big on pork like I am, there’s the local soup called tinola, which is a flavorful broth with either shrimp, fish or chicken; there’s the monggos, which is made of steamed monggo beans and leafy vegetables, and sometimes dried fish; and there’s the kaldereta, which is akin to stew and is most commonly made from a tomato-based sauce with chunks of goat’s meat, potatoes, and carrots.
The best thing I like about Filipino food, without sounding too biased, is that it’s not complicated when it comes to taste and preparation. Local cuisine is simple, not spicy, very homey, and it tastes good. Most local dishes, however, may be too salty or too sweet for your taste, so don’t say I didn’t warn you.