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Delicacies |
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Bibingka. This variety of rice cake is made from glutinous rice (Malagkit).
It is ground, mixed with raw sugar, margarine, eggs, milk and cheese. It is one
among the favorite delicacies of the Ilocanos and local tourists. It is best
eaten when hot, or straight from the oven. |
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Tupig.Tupig is made from glutinous rice mixed with raw sugar,
coconut and margarine. It is wrapped in fresh banana leaves, which gives a
distinct character and aroma to the delicacy. It is normally baked for about 30
minutes in low fire. |
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Banana Chips. Banana Chips are made from half ripe bananas. These
are sliced into various shapes and after dried, the chips are deep-fried to
obtain that distinct crispiness. It is one among the favorite delicacies of both
ilocanos and local tourists as travel gifts. It can be bought in travelers'
stop-over points in Barangays Bio and Libtong. |
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Puto-bibingka. The puto-bibingka is another traditionally baked
rice cake. It is traditionally prepared by grinding rice and then mixed with
sugar and baking soda and is baked in native individual earthen pots. It is then
topped with margarine and garnished with sesame seeds (linga). This product can
only be found along the national highway at the junction in Barangay Bitalag. |
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Aquatic Delicacies. Fishing is one of the major sources of
livelihood in the town. Strategically located at the coast of the South China
Sea and having a considerable number of rivers and streams, Tagudin is rich in
aquatic delicacies like seaweeds, shells, clams, shrimps, freshwater lobsters,
and great seafoods. |
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Fruits & Spices. Tagudin is basically an agricultural town. The
bounties of the land are mostly sold in the public market as well as conspicuous
areas around the municipality that attract those who look for something healthy
and different. At a specific season, fruits like chicos, avocados, coconut,
soursop, guavas, santol, bananas, tamarind, grapefruit (lucban or suha) are also
up- for-grabs. Asian, Ilocano and common spices that include ginger, vinegar,
honey, garlic and onions will definitely zest your meals. |
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Fresh Chilli Peppers. Tagudians definitely love flavor and spice.
Chili peppers (small and native) are usually soaked in vinegar to give some
sour-hot zing to the taste. |
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Native Frogs. The native frog is a favorite dish of the Ilocanos
and Tagudinians bear no exception to this. These delectable creatures abound
during the rainy season, usually from June to September. These are cooked in a
variety of dishes: adobo, “Sinigang in Kamias”, cooked in coconut milk, simply
deep fried or sometimes grilled. Some even contend that native frogs are more
delicious than pork, beef or chicken. |
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Calamansi. The calamansi or Philippine lemon is one of the major
agricultural products of the municipality. In fact, a total land area of 47.89
hectares are being planted with calamansi. These are sold not only in Tagudin
but also to in key cities, municipalities and provinces around the country. |
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