A local delicacy, bagnet is deep-fried pork belly, resulting in a crispy and flavorful dish. It's often served with a side of sukang Iloco (local vinegar) for dipping.

This unique Ilocano dish features grilled or roasted eggplant mixed with eggs, tomatoes, and onions. It's a simple yet delicious combination that showcases the region's agricultural produce.

A traditional Ilocano vegetable dish, pinakbet is made with a mix of native vegetables like eggplant, squash, okra, and string beans, cooked in bagoong (fermented shrimp paste) for a distinctive flavor.

Dinengdeng is a simple and healthy vegetable soup made with a variety of local vegetables, flavored with bagoong or fish sauce. It's a comforting dish that reflects the freshness of Ilocos produce.

Ilocos is renowned for its distinctive longganisa, a garlicky and slightly sour sausage. It's commonly served for breakfast with garlic rice and vinegar.

Ilocos Norte is famous for its version of empanada, a savory pastry filled with a mixture of longganisa (local sausage), egg, green papaya, and sometimes, mongo beans. It's deep-fried until golden and crispy.

If you're an adventurous eater, try the tinuno, grilled Abra River eel. The smoky flavor and unique texture make it a local delicacy best enjoyed with dipping sauces.

A modern twist on the traditional dinuguan (pork blood stew), crispy dinuguan features the same savory flavors but is served with crispy pork belly on top, adding a delightful crunch to the dish.

A classic Filipino rice cake, bibingka is made from ground glutinous rice, coconut milk, and sugar. It's often served with salted egg, cheese, and grated coconut on top.

Different from the regular bibingka, Royal Bibingka is a sweet rice cake made with ground glutinous rice, coconut milk, and muscovado sugar. It's typically enjoyed with a side of sinamak, a spicy vinegar dipping sauce.