On a Vigan Diet
Blog Posts and photos by: Keith & Jan Bryant (http://claremontglobetrotters.blogspot.com/2011/02/on-vigan-diet.html)
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If you said you were on a Vigan diet, most people would assume you meant you were a strict vegetarian. They'd be wrong.

Vegans, of course, are, but the dishes typical to Vigan include Bagnet (sliced and grilled pork belly), Pork Tapa (stewed pork chunks), Adobo Flakes (thinly sliced pork meat), Morcon (a scotch egg roll wrapped in beef) and, of course, the Longanisa (pork sausage). Oh, and a mixed vegetable dish containing ochra and bitter melon.


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With Jimmy's encouragement, we felt obliged to try all the local delicacies. Well apart from the Bagnet which looked far too fatty. As it turned out, the meat dishes were lovely, it was the vegetables that were foul, which is perversely appropriate for a Vigan diet.

Yummy Calamay of Candon
Article and Photos from: ilocandiatreasures (http://www.ilocandiatreasures.com/2010/02/yummy-calamay-of-candon.html)
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Calamay is a popular delicacy in many regions of the Philippines. It comes in many variations and types but basically this is a sweet sticky delicacy made of glutinous rice, grated coconut and brown sugar. This is what the calamay of Candon City in Ilocos Sur is made up of. The regular calamay is brown in color because of the brown sugar or molasses. It is thinly flattened in round shape. They have another variety that is the white calamay which is made up of ground glutinous rice cooked in coconut milk and white sugar hence giving the white color. They also packaged it in a coconut shell with the husk and hang it at the stalls of the vendors.

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Before I went to the festival, I talked to some of the vendors at the plaza and explained to me how they make it and they later requested me to go to the barangay of Bagar to witness the actual making of the calamay. I met Caridad Dario, a pioneer in the kalamay business who owns the Caring Candon Food Product, showed me how to cook the calamay from the grating of coconut, grinding of the glutinous rice, to the continuous mixing of the ingredients in a wok over a continuous fire to packaging of these one by one. It should be placed on a plastic wrapper while its still hot so as not to stick.

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They gave me some freshly cooked calamay to eat. I was instructed to roll it first before eating to prevent sticking. I was surprised that Nana Caring gave me a pack of calamay to take home.

Food Fest in Ilocos Sur
Courtesy: Ilocandiatreasures.com (http://www.ilocandiatreasures.com/2010/02/food-festival-in-ilocos-sur.html)

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There was a food festival that was showcased during the Begnas Ylocos Festival at the cultural center in Candon. I was lucky to have been the very first person to try all the recipes that they created using some of the indigenous or local ingredients.

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For the main dish, of course very exotic was the frog and they had it curried. Adobong ginataang igat or eel was also good placed in a banga or pot. I also tried arroz alilem which is a version of the arroz valenciana. They also had ginataang tilapia with aba or yam. On one plate was the rellenong kippi or crablets and the grilled catuday. Pansit butong was made of young coconut. Inabraw cardis was another vegetable dish.

I was amazed to find out that most parts of the banana tree was used in their recipes such as the sabunganay balls with sweet and sour sauce. This is actually the banana blossom which was minced and formed into balls and was deep fried. Another recipe was the banana treebulb salad. The treebulb was grated finely and squeezed to remove the juice and added condensed milk, cream, raisins and corn kernels.

Another entrée was the yakon salad. For the desserts, they prepared kamote cupcake, steamed cassava, sinuman and imbagkal or biko. The dishes were all yummy. This was an exciting gastronomic experience.

A colonial heritage city north of Manila, famous not just for its architecture and horse carriages but also Empanada, a local delicacy inspired from Spain. Direction/Editing: Eli Africa

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The VIGAN Bagnet

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VIGAN Empanada
by Mapanuri (http://mapanuri.wordpress.com/2011/01/27/the-3-hour-vigan-tour/)

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VIGAN OKOY
by Sentimiyento de Patatas (http://domjullian.blogspot.com/2011/01/vigan-snapshots.html)
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Vigan stores/shops: Buying religious items
Photos and Article by: Joiwatani (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-1.html)
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There are several stores in Vigan that sell religious artifacts like the images of the Blessed Virgin Mary, or statues of saints, the First Family (Sagrado de Familia), crucifixes, etc. When buying these religious artifacts, make sure to bargain and get the receipts. Also, have the owner of the store pack them carefully because these are fragile and could easily be broken.I don't recommend visitors to buy the bigger religious statues as shipping abroad is very expensive. Extra luggages costs $160.00. But, if you find a really good deal, then it's worth buying them as long as you request the store owner to pack them carefully with bubble wrap! It depends on what you are buying

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Stores in Vigan: Buying woven bags
Photos and article by: Jowatani (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-1.html)

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There are many stores in Vigan that sells woven bags. Make sure to bargain. Smaller bags cost P350.00 ($7.00). These bags are made from Manila hemp. The colored ones are more expensive because they have to inter-weave the colored hemp with the natural ones.

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Most shops in Vigan: Buying antiques?

Photos and article by: Jowatani (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-1.html)
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Buyer beware! Nowadays, it is very rare to see an antique. Most antiques have been shipped to Manila and bought by rich customers!Most of those in shops now are reproductions. So, be careful. Make sure to do a research, investigation and verification before you buy. Also, make a contract with the seller that what you are buying is an authentic antique! ntiques- those made during the Spanish times It all depends on what you are buying

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Baluarte Souvenir Items
Photo and article by: Jowatani (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-1.html)
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Just beside the butterfly garden entrance are Baluarte souvenir items for sale. The items have "Baluarte" printed on it. If you collect hats, ref magnets, mugs, key chains, you should not miss buying there. Most items could no longer be found in other souvenir shops in Vigan proper. Caps range from Php90-Php200.Ceramic ref magnets are PhP45 each.

Souvenir shops along Calle Crisologo: Ref Magnets & Keychains
by: Janvonivic (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-1.html)
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Assorted ceramic ref magnets of Vigan! The cheapest are PhP35 each but you could buy 3 pieces at PhP100. Large ones range from PhP45-PhP60 each.Almost all shops offer the same prices. But if you buy in bulk, they could give you an extra souvenir like a bracelet.

National Bookstore Vigan: Postcards Galore!
by: Janvonivic (National Bookstore Vigan: Postcards Galore!)
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One stop shop for postcards... Special postcards of Vigan For ordinary ones, PhP3 each card. For special postcards, ranges between PhP15-30 each card.

Marsha's delicacies: pasalubongs
by: Yla (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-1.html)
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Marsha's delicacies are known for little pieces of pastry heaven in little red boxes, great for pasalubong. Based in Vigan, and now with branches in Laoag, it is fast gaining a reputation of famous Ilocos pasalubongs alongside bagnet and the Vigan longganisa. Take home some for mom!

Camangaan, Vigan: Choose your favorite weave design

by: Yla (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-1.html)
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Public Market: Much coveted Vigan longganisa
by: Yla (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-2.html)
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The best place to get stuff anywhere in good prices (not 'tourist' prices) is the public market. It's tricky to navigate the market if you don't know where everything is. In Vigan, dry goods are at the first floor and all wet products, veggies and meat are at the second floor. Meat and longganisa sections are at the back portion of the second floor.These local sausages are sold by the dozen and in 2 sizes. The smaller sausages normally sell at P80/dozen and the larger sausages sell at P100/dozen. Haggle if you're buying more.

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Shop Vigan Longganisa at this market...

Along Crisologo street: Souvenirs Galore
by: cyan501 (http://www.skyscrapercity.com/newreply.php?do=postreply&t=1316491)
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Native bags are very cheap, less than 150 pesos.

Pagburnayan Jars: Buy burnay jars at the Pagburnayan
by: browkoala (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-2.html)
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See how the Burnay jars are made here at the Pagburnayan Pottery Makers. You can buy your souvenir burnay jars from this place. Price is 3 jars for a 100 pesos or 35 pesos each (for small jars only). Make sure to come to this place early, way before or after lunch time because pottery makers have lunch breaks, you will not be able to see them make the jars if you come at 12 noon. Burnay jars or terracotta jars, tiles Just cash

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Pasalubong Center: Dont forget to buy chichacorn
by Allelli (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-2.html)
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Along the road going to Vigan you can see this Pasalubong Center where you can buy many pasalubong (present) from near by provinces. Dont forget to buy there delicious chichacorn with different flavor.

Candon City Ilocos Sur: Guinness' World's heaviest rice cake
by Allelli (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-2.html)
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Don’t forget to buy calamay (rice cake) if you visit Candon City Ilocos SurThe Philippines breaks a four year old Guinness Book of World Record held by Japan. The residents of Candon City in Ilocos Sur surpassed the world's heaviest rice cake recorded in the Guinness Book of World Record. A giant calamay (rice cake) weighing 2,547 kilograms was baked in the city, breaking the current world record of 2,097 kilograms set by Japan in 2002. At least 10,000 people including foreign and local tourists witnessed and tasted the giant rice cake. The sweet delicacy was prepared as main attraction for this year's summer festival in the city. It was baked for three days by 45 people using 132 vats. Its ingredients were 2,000 coconuts, 200 gantas of ground rice and 1,200 kilos of brown sugar Calamay a sticky concoction is the city's favorite gift to friends and relatives.

Ruby Pottery: Jars, Vases and Pots
by: myspices (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-3.html)

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Ruby Pottery is a factory that manufactures jars, vases and pots. It is situated out of the Vigan proper ie the Crisologo area. It is better if you take a tricycle or a kalesa there. Entrance is free. You can go in to look at the process how pottery is being done. Within the compound there are some souvenier shops for you to pick up some nice bracelets, key chains, small purses and little pottery stuff. Jars, vases and pots ....If above too big for you to carry back .... buy some small souveniers within the compound. depending on sizes.

Cafe Uno in Vigan: Local Ilocano Food
Dining Review by: joiwatani (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Restaurants-Vigan-TG-C-1.html)
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^^The famous Vigan Poqui-Poqui

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^^Grilled Vigan Longganisa

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^^Fried Vigan Longganisa

Local Ilocano food is simple, unpretentious and savory and it is served right here in this small but cozy restaurant right at the heart of Heritage Village. The building itself was among the old Spanish houses lined up and down the cobblestone streets owned by one of Vigan's old families. Pinakbet with Bagnet : a mix of eggplant, string beans, okra and ampalaya sauteed in local bagoong isda (fish paste) with bagnet (twice fried pork slab)Poqui-poqui : mashed grilled eggplant with egg and onions.Vigan Longaniza : we tried the grilled one and the fried one. Grilled tastes better

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McDonald's: Meet Ronald in Vigan!

Dining Review by: janbonivic (anbonivic)
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There's a play area inside for kids...And since there's no McDo in Palawan, we tried it for our son JB!

Cafe' Floresita: Special Vigan Specialties
Dining Review by: cyndymc
(http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Restaurants-Vigan-TG-C-1.html)
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Cafe Floresita's interior is quite dim, but it goes well with its warm, rustic ambience. The Vigan longanisa breakfast meal we had on our first day was a welcome treat; quite heavy to give you enough energy for the day's tour. It included a big cupful of fried garlic rice, sunny side up egg, achara (pickled papaya), Vigan miki (noodle soup cooked in unique sour Vigan way), and choice of coffe, tea or chocolate drink.


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Cafe Leona
Dining Review by: clarice_ldr

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Have you ever wondered how it must have felt to dine during the Spanish and American colonial periods? At the Arce Mansion in Vigan, Ilocos Sur, you'll get to experience that, complete with period costumes!

As soon as you arrive, you are given welcome drinks and ushered into the costume room. They have a variety of costumes to choose from ranging from wealthy ilustrado garb to the simple indio, a gobernadorcillo, military officer, bishop or monk. They even have a Chinese costume since Vigan was known to have a lot of mestizos de sangley.

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You basically come as you are and try out their costumes. Women don't have much problems with costume sizes since they can easily be adjusted. But for male costumes, unless you're on the slimmer side, it might be difficult to find pants and suits your size. So you're left with the religious attire.

That being the case, you might want to wear your own black pants so you don't have problems choosing a costume. And although slippers are fine, they don't look good on the souvenir photos (for females, the dress is long enough to cover the feet). So best to wear leather shoes for males. But if you don't mind hiding your feet behind a suitcase, slippers, sneakers and sandals will be fine.

After you change into your costumes, you will be ushered into a room for souvenir photos colonial style, complete with all the props which includes large chairs, vases on pedestals and large fans for the ladies. After that's done, it's time for dinner.

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The dining room is air-conditioned so don't worry about eating in your costumes. They serve local Ilocano food. And while eating, you are serenaded with vernacular folk songs.

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After dinner, you are ushered into the main living room for dessert, tea and coffee, and more photos. It got quite hot. So after the photos, those in the group started changing out of their costumes. This was definitely a fun experience! And Camp Suki does this in Taal, Batangas too!



Arce Mansion
87 Quirino Boulevard cor. Abaya Street
Vigan, Ilocos Sur
(02) 7250819 / (0917) 8246900

Relaxxxx at La Mirada Spa and Restaurant
Tourist's Review by: Yla (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Off_the_Beaten_Path-Vigan-TG-C-1.html#2119037)

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La Mirada is located along A. Reyes street, about 2 blocks from Plaza Burgos. Take your snack or meal in their air-conditioned resto at the ground floor. Great place for dessert or ice cream. Before or after your meal, whichever you believe in :-) take a much needed massage to rest your tired (-tour) body. There are various massage styles available starting at P500

Get Your Fill of Ilocandia Goodness
Dining Review by: Isabetlog (http://www.travbuddy.com/Grandpas-Inn-Restaurant-v194412)
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^^ Itlog ti Amuos and the Vigan Bagnet

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Grandpa's was a real gastronomic Ilocandia treat. They had everything I wanted to try on the menu - bagnet (crisp deep-fried pork), pakbet - a tastier version of the Manileño one, poqui-poqui - an eggplant salad, dinengdeng - a vegetarian soup with bagoong (shrimp paste), plus other exotic dishes of mountain ant roe (itlog ti amuos), frogs legs and boar. I only got to sample the first three with the ants and all of which I devoured with gusto.

The staff are friendly and the service is quick. I found the tables a little too small though, but then again, they almost always are. Not that you eat them, but it's always better to have more room.

Across the street is Grandpa's Souvenir shop which is a good way to while away your time while waiting for your food to be served.

Had I stayed in Vigan longer, I would've had more meals to savour and come back here for more.

Bagnet Recipe of Vigan -- Ilocano Foods and Recipes
by: Harry Santos (http://hubpages.com/hub/Bagnet-Recipe-of-Vigan-Ilocano-Foods-and-Recipes)
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The bagnet recipe that comes from the north of the Philippines is truly delicious and unique. The first time I tried it, I thought that it will be just like the typical lechon kawali I've always had but then I realized that I was wrong. The bagnet is somewhat the same as the lechon kawali only it seemed to vary in taste and crispiness. It is truly an absolute delight. But of course, those with high blood pressure or those sensitive to cholesterol better beware! You might not be able to resist this crispy and tasteful crispy fried pork belly!

Eating bagnet is truly an amazing experience. I love the local Filipino cuisine so much. I grew up in a family that loves Filipino food. Among them, the food that comes from the north is truly unique and reflects the culture and history in the Philippines. If you want to see my other food reviews or recipes or culinary adventures check out my personal food blog.

Vigan's Ilocano Bagnet is available in Taft Avenue!
Food blog by: Harry Santos (http://hubpages.com/hub/Bagnet-Recipe-of-Vigan-Ilocano-Foods-and-Recipes)
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Maybe one day I'll go to Vigan or Ilocos or something to get a taste of some authentic Bagnet recipe. Until then, I guess I'm going to have to stick to trying to make one myself. I found a video on Youtube on how to cook bagnet and it seems pretty good. I've always thought though that the way you cook bagnet is very different from cooking lechon kawali. Bagnet seems to be crispier and tastes different too.

The first time I tried eating bagnet was in this small place near Taft Ave. that sells bagnet. It came with side dishes that would balance the powerful taste of the bagnet like bagoong, green mangoes, kamatis (tomatoes), and many other things. I really loved it! I ate so much! But that's where you have to be careful! Especially in eating this too much for people who have high blood pressure. I got really dizzy after eating it cause I ate so much. My girlfriend couldn't finish her meal so I ended up eating hers too! But all in all, it was really an amazing experience and I am so glad that I got a chance to taste bagnet!

Vigan Bagnet Cooking Tutorial
by: Chef Bitoy (http://www.youtube.com/watch?v=5Dsvs9jh3JM&feature=player_embedded#)

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Experience Vigan Longganisa Pasta in Quezon City
Food Blog Entry by: Pinoy Muffin' Top (http://www.pinoymuffintop.com/2010/11/black-soup-cafe-review.html)
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Vigan Longganisa Pasta is available @ Black Soup Cafe, Maginhawa St, Quezon City

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Vigan Longanisa Pasta (Sausage)

Again, it needs more seasoning, though we tasted a hint flavor of longanisa (sausage). It’s a combination of Vigan longanisa bits, cooked with tomato, mushroom and olive oil.

Price: Php 120

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Ilocos Bagnet
Food Blog Entry by: Jen Alava (http://4.bp.blogspot.com/_OSbybPC4iUY/TKmJrngg9wI/AAAAAAAABco/ApMeSxbicfY/s1600/IMG_4092.JPG)
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Ilocos Bagnet can be found everywhere, but it's cheaper if you buy it in the wet market before going home to Manila. All you have to do is deep fry it at home. Make sure you separate the fat from the meat so it's easier to cook. You can store the extra portion in the freezer and it will keep.:)

Vigan Longganisa
A Food Blog Entry by: Jen Alava (http://1.bp.blogspot.com/_OSbybPC4iUY/TKmLKIBP3iI/AAAAAAAABcs/549y7SkJU7g/s1600/IMG_4072.JPG)
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I prefer this to the vigan longganisa since it has more garlic and the size of the longganisa is bigger:)

Ilocos is such an awesome place to eat and get fat. There's always a different place to eat in. Plus, their spicy suka pretty much goes well with EVERYTHING. I am so excited to come back to binge and spend time with J's family.

Cheers to happy days!:)

Experience Vigan Longganisa in Tomas Morato, QC
Food Blog Entry by: momblogger (http://pinoyfoodblog.com/filipino-food/filipino-breakfast-at-marios/)
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Mario’s is located at Tomas Morato corner Scout Gandia in Quezon City. For inquiries and reservations, call or book at 415-3887, 372-0360 or e-mail mariosquezoncity@yahoo.com.

Tinubong!
Food Blog Entry by: The Food Tripper (http://taraletseat.blogspot.com/2010/12/food-items-from-vigan.html)
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Tinubong. If you have tasted the tupig (an Ilocano delicacy), this was somewhat like that, only difference was that instead of using banana leaves, they used a foot long bamboo trunk. Three pieces of tinubong cost about p100.

Bagnet
by: The Food Tripper (http://taraletseat.blogspot.com/2010/12/food-items-from-vigan.html)
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Ilocos' version of the pork chicharon. These big chunks of meat are first boiled before they are dried and fried. The process is repeated until the skin pops. A kilo cost about p400, and although this is considered one of the unhealthy foods, people just can't seem to resist it because while the skin is very crunchy, the meat is very tender. Some restaurants use bagnet in cooking their pinakbet.

Balikutsa
by: The Food Tripper (http://taraletseat.blogspot.com/2010/12/food-items-from-vigan.html)
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Very sweet, and very hard. If the candy "tira tira" is part of your childhood, eating this can be a bit nostalgic, as they taste pretty similar.

Ilocos Wines
by: The Food Tripper (http://taraletseat.blogspot.com/2010/12/food-items-from-vigan.html)
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Wines. Basi is wine made from sugar cane... according to my brother and cousin, the Ilocano Basi and Vinegar go through the same fermentation process. The sweet ones will become wine, the sour ones will become vinegar. Other wines available are the Duhat Wine (black plum), and Tapoy (pronounced as tah-peuy), a wine made from fermented rice.

Taro Chips, made in Sto. Domingo, Ilocos Sur
By; The Food Tripper (http://taraletseat.blogspot.com/2010/12/food-items-from-vigan.html)
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Taro Chips. One of the chips that I always wanted to buy and eat. These were of the savory kind, and had a hint of garlic that can "bite" your tongue. Still, I loved eating it. Unfortunately, each pack is now sold at p40, I tried to haggle - 3 for p100, but the store owner didn't want to, so I wasn't able to buy.

There are still so many food items from Vigan that I wasn't able to take pictures of, especially the processed meats, but since I travel there from time to time, I still have so many chances of exploring more Ilocano flavors.

Ilocos Delicacies in Appetite Magazine's Carnation Family Food Trip
Photos by: nimrodel of pinoyfood (http://pinoyfood.nimrodel.net/)


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^^ Featuring Empanada

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^^ Featuring Pulpog/Tinuno ^^ Featuring Pinakbet with Bagnet

Bistro Amarillo, Fine Dining [Vigan]
Photos by: rbfavis (http://www.tripadvisor.com/ReviewPhotos-g424958-d1493279-r82015504-Hotel_Salcedo_De_Vigan-Vigan_Luzon.html#28027983)
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Experience a Colonial Azotea Dinner at Bistro Amarillo - VIGAN
Dining Photo by: pinoymanlalakbay (http://www.tripadvisor.com/members-photos/PinoyManlalakbay)
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Villa Angela Dining Treats!
Dining Photos: chengwilie (http://www.tripadvisor.com/members/chengwilie), Vigan Tourist from Quezon City
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Tourist from Riyadh calls Grandpa's Inn a "Homely Place"
Hotel Review by: 7192, from Riyadh (http://www.tripadvisor.com/members/7192), Saudi Arabia
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My partner and I stayed overnite at Grandpa's Inn. I made my booking in advance thru their email. It took sometime to get reply. One of the email address is not working since it was spelled wrongly in their website or the email server was not working I guessed thus email bounced. There was another email address though and from that address i was able to get a reply and confirmed my reseravation.

It would not be difficult to find the place since it is close to the main road and near all the heritage streets like the Crisologo St. We have had a calesa trip and were able to see the Baluarte of Chavit Singson among other places. it was already late afternoon thus we were not able to see few other places that are "must see". The calesa trip cost P150 per hour. The trip lasted about an hour and a half and paid the kutsero P300 including tip. We bought several pasalubong items including good shirts with good designs. The rubberized designed shirts cost P250 each. We also bought some native "inabels" (kumot) during our way back from Pagudpod, some Basi, ilocos longanisa, bagnet, corniks, etc.

Grandpa's Inn is a good place to stay I would say if you are not really that meticulous about where you stay. The rate is fair enough and you do not really expect much with that rate. The ambience is quite rustic and I love it. I remembered my childhood days staying in our ancestral house almost akin to it.

There is something to this place that makes you more intimate with your partner when you stay there.

:cheers::cheers: Really really really excellent cuisine. Even the Koreans we chanced upon when we dine there approved of the food they serve. Another Black American was beside our table and you can see that he was as well enjoying his meals. The coffee shop was also okay to our standards

Mega Food Company Magnolia is adapting the Famous Vigan Longganisa
Source (http://www.orientalsuper-mart.com/ourstore/images/MagnoliaViganLonganisa.jpg)
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Pampanga's Longganisa Maker is shifting to Vigan Longganisa
Source (http://www.orientalsuper-mart.com/ourstore/images/items/PampangaViganLonganiza01.jpg)
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Vigan Cuisine
A Food Review by: josephgt (http://hubpages.com/hub/Vigan-Cuisine)
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My first visit to Ilocos was made memorable by two visits to sister restaurants Uno Grille and Café Uno. Taking the cue from Maricris, caretaker of the famed Villa Angela Heritage House in Vigan, we headed straight to Uno Grille on the corner intersecting Bonifacio Street and Quirino Boulevard for a late serving of lunch. We stayed up late the night before, watching the developments on TV of Trillanes’s taking over of the Manila Peninsula. Uno Grille was closed at around two in the afternoon, and immediately set off for Plaza Burgos, blaming Vigan’s notorious siesta time. We failed to see Café Uno in front, darted immediately towards the direction of Plaza Salcedo, and ended up ordering more food than usual in Chowking.

The next day, Uno Grille was still closed. Afraid of the possibility of falling prey to another fastfood restaurant you can find in Manila, we took a chance with Café Uno. To our surprise, we were handed out three sets of menus from there and from Uno Grille plus that of Kusina Felicitas, and we were able to find a long list of Iloko food apart from the often suggested and very redundant fixtures in the quaint colonial city’s culinary fare of Pinakbet, Vigan Longganisa and Bagnet from the last two menus.

While the mix seems confusing at first, we realized later on that the operations of these three restaurants provide a vital node for invigorating the city’s struggling restaurant industry. Upon close inspection of what they had to offer, it is possible to see how each of the three complement each other and solidify each other’s presence in Vigan’s fledgling restaurant scene. Uno Grille serves popular and local delicacies, Café Uno serves Western food and does double duty as a coffeehouse, and Kusina Felicitas transforms locally available ingredients into the rich palette of flavors of other (and othered) Asian cuisines.

A walk around the small city cannot hide the fact that Vigan’s food is too fastfood or too traditional. The popular alternatives are a handful of fastfood joints around Plaza Salcedo. Found all over and beyond the country, they reek of mass-produced meals that are impersonal and unimaginative. Fortunately, the prices of many of these fastfood joints are still quite expensive for the living standards of Vigan, making it possible for smaller enterprises not to be bullied like their counterparts in big cities like Manila.

Vigan can still enjoy some semblance of confinement from the outside world, allowing small entrepreneurs like those found in the Talakis Food Corner beside the Cathedral to move in and develop food for a population on the verge of being shadowed by the extended ‘golden arches’ of burgers and pizzas. Whether it’s the Vigan Plaza Hotel or Gaizel’s Carinderia, the food is comforting almost anywhere you go, and reawaken nostalgia over familiar home-cooked meals from our childhood. But they are also dated and obsolete, and need to be invigorated either by new cooking techniques or through the revival of old and forgotten culinary processes.

Both print and online travel guides would point to Café Leona as the progressive Vigan restaurant and so we spent our first dinner there. It turned out to be a little disappointing. All Café Leona had working for itself was its strategic location in the better end of Crisologo Street, the heart of the city’s heritage preservation efforts. We found its local food too expensive considering we ate better renditions of a lot of them for a lower price and heftier portions at a smaller restaurant for lunch. A salad promised mozarella cheese for toppings and we got it with quick-melt cheddar cheese instead. It expanded itself with Italian food next door and ventured into combining Ilocano flavors with Italian traditions but took the idea of fusion cuisine quite literally. Imagine the ridiculous taste of Pinakbet Pizza with heaps of kalabasa, okra and ampalaya on top of a flaky thin crust!

While Vigan has a veritable list of must-eats like the Empanadas in Plaza Burgos, the pastries by Arcelli’s Bakery along Florentino Street and local kakanin, Uno Grille, Café Uno and Kusina Felicitas provide an exciting alternative by reinvigorating tradition with contemporary but still unmechanized cooking techniques which Café Leona has failed to do. The result is a rediscovery of Ilocos’s other culinary achievements aside from the Pakbet, the Longganisa and the Bagnet, and the reinstatement of a collection of soon-to-be forgotten food into the imagination that always knew Filipino cuisine is better and richer than what we give it credit for.

We skimmed excitedly through the menu, amusing ourselves with names of food such as Poqui-Poqui Balls, Balot Pataranta and Sapsapuriket. Although the waitress did offer us suggestions on what to eat, we were overcome by the unfamiliar names resulting to having to order a seaweed salad with two chicken dishes. We never felt sorry for our haphazard decision-making. The food was able to draw attention away from the fact that they were both chicken demanding that their taste take center stage.

After sampling the Pokpoklo Ensalada, traditional Ilonggo salad with tomatoes, onions and seaweed laced with sukang Iloko, the Pipian Manok arrived next and we were excited with the color provided for by an atsuete-colored sauce. A traditional merienda favorite in Ilocos, Pipian struck me as a tangier version of Arrozcaldo. There were whiffs of ginger in its aroma. We dug in immediately only to unravel a number of surprises. First, the sauce isn’t really a sauce but a thick congee of ground rice flavored by atsuete water and other pungent flavors. The waitress must have sneered at the sight of us eating rice with rice. Rather than feeling silly for pouring the rice congee on top of our steamed rice when we should have eaten it as a soup, we prodded on, inspecting the numerous layers of ingredients that hid in its pungent flavors. The strong taste could not come from ginger alone and after reviewing its description on the menu, the next surprise came in the discovery that kamias was used to give zest to the savory mixture.

Finally, the Chicken Karimbuaya was served and we were stupefied by the amount of chicken on the serving platter. It was basically grilled chicken using the liquid for basting Iloko-style roast chicken as its marinade, served with vegetables and kropek or fish crackers on the side. While it seemed impossible to top the Pipian that came before it, the Karimbuaya held its own ground. The skin was grilled to a crisp brown, and the meat was just succulent and juicy. Flavor-wise, it was something to die for: it was a well-balanced mix of mild tanginess with the sweet woody flavors of roasted and caramelized assortment of herbs. It was so good we even ordered an extra cup of rice just to finish the drippings left on the Karimbuaya’s serving dish.

Although our food choices were poorly coordinated, it was a hefty lunch all the same, and so we all agreed to come back for dinner the next day before we leave for Manila. We finally listened to our server’s suggestions for that particular dinner and ordered a Bulbulong Salad with sayote leaves, Sapsapuriket Chicken Soup, Chili Garlic Capis and Poqui Poqui Balls. The Bulbulong Salad was your typical Iloko salad served with sliced salted eggs and Bagoong Balayan dabbed with just the right amount of calamansi. The Sapsapuriket was served next. Described to be the Iloko version of Tinolang Manok, it was a heavenly broth mixed with a little chicken blood, Iloko vinegar and a generous amount of siling labuyo, sili and dahon ng sili that lent a really spicy flavor. Those who abhor spicy food may be put off at first. I broke a sweat eating this soup and blew my nose more than once, but it was all worth it. I loved this soup a lot since it reminded me what one should eat in those rainy nights and what our mothers should have serves us to flush out the flu. I was so immersed in the Sapsapuriket that I ignored the Chili Garlic Capis and the Poqui-Poqui Balls when they were served on our table.

When I finally got to the last two viands on our table, they were almost halfway done. The Chili Garlic Capis is a fancier name for shelled scallops in a thick and spicy sweet-sour sauce. While the sauce seems robust and strong, the scallops’ distinct, sweet flavor and freshness burst right through the garlic since it wasn’t overcooked. The Poqui-Poqui Balls are a modification of the popular Iloko Poqui-Poqui made with eggs, mashed eggplant, tomatoes and onions. This particular version had pork and was dipped in breadcrumbs before frying. They looked like giant meatballs sitting on a bed of curry and tomato sauces. The waitress told us that this particular recipe won top honors in the 2006 Chefs on Parade competition. It was well deserved considering that the Poqui-Poqui was a well-plated and well thought of dish. The contrast between the red and yellow sauces that covered the plate provided an attractive base for the Poqui-Poquis that sat on top. It played with different textures too. It was crisp on the outside and very moist and soft inside. Adding the sauce in the cut pieces provided an interesting interplay of the savory bite of a light curry sauce and a pleasantly surprising pungent tomato sauce. And throughout that, the delicate flavor of the char-grilled eggplant comes through.

When all the plates were cleared, we stared at each other in disbelief. We ate all that? That was a hefty feat even for three big men considering the portions were big enough for a family of six. The waitress comes to clear our table. Before she could lift the first plate on her tray, she asks us if we would like to try some local dessert. We all laughed, shook our heads and promised to grab it the next time, pointing to our bloated tummies.

Hidden Garden Restaurant: Don't miss their Crispy Empanada!
by: janbonivic (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Restaurants-Vigan-TG-C-1.html)
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The restaurant offers a wide variety of food and snacks...Hubby tried their pork bbq while I tried Vigan's pride --- the Empanada! For special empanadas, it's filling is a mixture of cabbage, carrots, vigan longganisa and some spices. It is being deep-fried until the dough turns into a crispy shell. It is served with a bowl of special vinegar too.Order a glass of your favorite fruit shake too!


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Los Mojitos Street Dining
Vigan City
Blogged by: Maierz (http://maierz.blogspot.com/)
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Owned by Sheila Medina, this caught our attention as we made our way to the Vigan Cathedral to hear Mass. The street dining concept was really cool, since it was really cold out while we were there, plus you get to dine within the old walls of the stone houses. It also had a really cozy feel to it, and I think that's what attracted not only local tourists, but foreigners as well.

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And what a meal we had in this place! Since we knew nothing in the restaurant, we were supposed to order Ilocano delicacies by the plate. But the really servers tipped us on getting this HUGE PLATTER (think BOODLE FEAST) of everything Ilocano - bagnet, Vigan longganisa,pinakbet, and KBL (kamatis, bagoong and lasuna). Lasuna is a kind of onion found in Ilocos. THIS WAS HEAVEN!!! MUST EAT WHEN IN VIGAN FOLKS!!

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We also drank in this spot, the cool winds made it perfect for binge drinking. But as we were drinking, the peaceful Vigan night was shattered by a small riot. It was so cool to watch the whole scene unfold right in front of your eyes! It was like a movie scene where the bad guys wreak havoc and the police come to break it up. If only we understood Ilocano, it would've been so much better.

I'd also like to thank the staff of Los Majitos. They were very accommodating and when the riot broke up they asked us if we wanted to transfer inside the restaurant. Great food with great service warrants a really good blog entry! :) Sheila, if you get to read this, congrats! Great restaurant, I miss it already!!

LILONG AND LILANG'S COFFEE SHOP
Vigan City
Blogged by: Maierz
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We got to here during our calesa trip, and our driver Kuya Richard brought us to the Hidden Garden to have a look around and to eat.

The restaurant had very simple set-up but was prettified by the wood ornaments, the Christmas lights and of course the plants all around it. It made the place really cool even if it was right smack in the middle of the day.

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Here, we got to try their Sisig and Pork Sinigang. It was good, but let me tell yoou one thing, we were starving. They say when you're starving everything tastes good. But really, it was good. I just wish that their Sinigang had more meat in it.

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Leila's Cafe
Vigan City
Blogged by: Maierz (http://maierz.blogspot.com/)
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Found right beside Los Majitos is this quaint coffee shop called Leila's Cafe. Being a caffeine I just had to have my daily dose of caffeine.

The interiors were very comfortable, way MORE comfortable than Starbucks or Coffee Bean. It looked like a house's living room. :cheers::cheers::cheers:


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I decided to take a seat outside, and have my Caffe Latte which was only P50 (a little over USD1). Amazing! It was strong just the way I like my coffee. Although I would've liked it in a much bigger cup.

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They also serve tea, just take a look at the board for other stuff you might like. It's a perfect place to unwind after a long, tiring tour of Vigan.

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Just to let everyone know: Everything that we ate in our trip was BELOW P600 (more or less USD15). We didn't scrimp on our food alright, it's just that food in Vigan is cheap. CHEAP BUT REALLY GOOD! Your historical tour could also be a foodie tour!:cheers::cheers::cheers::cheers::cheers::banana::banana::banana::banana:

This was one remarkable trip. Since this was my first MAJOR trip this 2011 I think it will become a benchmark for all my upcoming trips. So I know deep down in my gut, it'll keep getting better and better! :D

Cafe St. Jac, Vigan

http://www.vigangordionhotel.com/images/restohall.jpg
source (http://www.vigangordionhotel.com/images/restohall.jpg)

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Pinakbet Pizza @ Cafe Leona
Blog photos by: cheesydips (http://cheesydips.livejournal.com/87332.html)

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Bagnet Pizza @ Cafe Leona
by: cheesydips (http://cheesydips.livejournal.com/87332.html)


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Longganisa Pizza @ Cafe Leona
by: Alfonso (http://s3.amazonaws.com/foodspotting-ec2/reviews/278410/thumb_600.JPG?1294070739)

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Dinner at Cafe Leona
Food Blog Entry by: Allen Michael Gurrea (http://food.silkenhut.com/dinner-at-cafe-leona-vigan/)
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After a day of touring Vigan and we were now looking for a place to eat. However, a sudden downpour made us all run and decided quickly on a place and we landed on Cafe Leona in Vigan, Ilocos.

Just like the other buildings in Vigan, Cafe Leona has this “spanish” look into it and if you are a movie director, the place would be a good setting for those Spanish era movies. Since it was night, you can imagine some ghost stories and the atmosphere color should be more or less yellow/orange. Anyway, going to the food, when we saw the menu, there was a part that says Vigan Specialties so that was what was ordered.

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Think of morcon as a beef roll where it is mixed with other ingredients like egg, green peas, carrots etc. I remember eating this one when I was young and this is good to eat for breakfast. The taste was just so-so on this one so let’s move on.[/B]

Cafel Leona Pinakbet
Food Blog Entry by: Allen Michael Gurrea (http://food.silkenhut.com/dinner-at-cafe-leona-vigan/)
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Look at the picture and tell me what do you think is missing? Well, I learned that the original pinakbet from Ilocos do not add squash in the mix. Adding of squash is something that those cooking pinakbet outside of Ilocos started. For me, pinakbet is a mixture of vegetables with bagoong (shrimp paste). As much as I do not like eating vegetables, I had to try it out to see if there’s any difference in the tagalog version and well, it still tasted like vegetables for me.

Cafe Leona Bagnet
Food Blog Entry by: Allen Michael Gurrea (http://food.silkenhut.com/dinner-at-cafe-leona-vigan/)
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Cafe Leona Bagnet

When I was first saw this, I was wondering why does it have a different name ? It really looks like “Lechon Kawali” but with a different sauce for you to dip. Well, to satisfy my curiosity and for the benefit of the readers, bagnet is really similar to Lechon Kawali in looks but the preparation is much more longer.

They are using the same type of cut in the pork (three layers composed skin, fat and pork). They are both being deep fried but for the bagnet, you will not stop deep frying it until you see bubbles start to form on the skin and the color of the fat starts to blend in with the skin and the pork. (Note that for lechon kawali, usually the color of the fat is still white). It should be very crunchy and would be a challenge for those who have weak teeth to eat.

Max's Restaurant Vigan

http://www.kilovox.com/images/vigan-maxs-restaurant.jpg
Blog photo by: kilovox (http://www.kilovox.com/vigan-ilocos-sur-trip/)

Cafe Leona - Vigan City, Ilocos Sur, Philippines
Photos and Blog Entry by: foodtrippilipinas (http://www.foodtrippilipinas.blogspot.com)
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Nine hours by land from Manila, Vigan is most loved for its golden hues and old, historical structures. Vigan is the capital of Ilocos Sur and the country's oldest surviving Spanish colonial city.

Aside from the short strolls that seemingly take you back to old cities that you only see on textbooks today, Vigan is also a proud home to good and affordable restaurants.

http://foodtrippilipinas.blogspot.com/2010/09/cafe-leona-vigan-city-ilocos-sur.html

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At first sight, Cafe Leona may seem like a Spanish restaurant but they serve affordable Filipino cuisine and a few other American meals as well. From the inside, you get a good view of Vigan's old and historic institions - kalesas passing by, stone-old Churches, blue skies, and fellow tourists posing and taking pictures of each other.


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The crispy pata serving is good for two people. It is served along with tomatoes dipped in bagoong - just perfect for the hungry travelers.

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Pinakbet^^^^^^

Empanadaan @ Plaza Burgos
Bolg Entry and Photos by: pinoyislands (http://www.pinoyislands.com/empanadahan-ilocos-sur/)
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Emapanada is made of eggs, Vigan longganisa/sausage and vegetables wrapped in a rice flour crust/shell

Public Market: Much coveted Vigan longganisa
by: Yla (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Shopping-Vigan-TG-C-2.html)
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The best place to get stuff anywhere in good prices (not 'tourist' prices) is the public market. It's tricky to navigate the market if you don't know where everything is. In Vigan, dry goods are at the first floor and all wet products, veggies and meat are at the second floor. Meat and longganisa sections are at the back portion of the second floor.These local sausages are sold by the dozen and in 2 sizes. The smaller sausages normally sell at P80/dozen and the larger sausages sell at P100/dozen. Haggle if you're buying more.

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Shop Vigan Longganisa at this market...

nagimas longganisa ti Vigan! kayat ko met launay diag bagnet! kinanayon nga gumatgatang ti bagnet ni uncle ko basta apan narvacan

^^ yup, nagugutom tuloy ako, hehe..

Shop @ Narvacan Mall
Narvacan, Ilocos Sur
Photo by: Cesar Cambay (http://www.panoramio.com/photo/47468163)

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Narvacan Mall
Narvacan, Ilocos Sur
Photo by: Marcos Chimera (http://www.flickr.com/photos/iloilocity/5290470690/)

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Shop @ JTC Mall
Bantay, Ilocos Sur

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Shop @ JTC Mall
Bantay, Ilocos Sur

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Shop @ JTC Superstore
Narvacan, Ilocos Sur
Photo by: Kayeneomar (http://en.wikipedia.org/wiki/File:Jtc_narvacan.jpg)

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makapakatay atoy thread nga inaramid mo, lao no makitak diay longganisa, empanada, ken adduma pay nga makmakan dita restaurants dita. Apo ti imas na, itsura na pay lang:banana::banana::banana::cheers:! makakakaanak! :lol::lol::lol::lol::lol:

^^
haha, wen garud kabsat, actually adda pay inaramid ko nga Gastronomical Flavors of Vigan nga thread kasi nakitak adda met kasjay jay Visayas forums ngem na-ikkat met, dagijay kuma makmakan toy Vigan dijay ko ipost tapnu haan unay nga OT ditoyen, hehe..

Hidden Garden: Garden dining
Bulala Centro, Vigan City
Photos and Dining Review by: Yla (http://www.virtualtourist.com/travel/Asia/Philippines/Province_of_Ilocos_Sur/Vigan-1376509/Restaurants-Vigan-TG-C-3.html)


The Hidden Garden compound at the outskirts of Vigan offers lunch and snacks for visitors who dropped by for a simple tour of the gardens or to purchase ornamental plants. Food is not very imaginative - for lunch, choice barbeque, porkchop, grilled chicken with rice and soda, for the price of P78++. Other snacks like pastries, sandwiches, canned fruit juice are also available. Dining could be a better experience if health food like salads, teas, some gourmet coffee, healthy sandwiches, pastas, light soups and maybe a couple of sinful steaks, could also be available.Nonetheless, resting from the noontime heat in a refreshing, cool garden is a simple nd welcome experience in itself.

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makapakatay atoy thread nga inaramid mo, lao no makitak diay longganisa, empanada, ken adduma pay nga makmakan dita restaurants dita. Apo ti imas na, itsura na pay lang:banana::banana::banana::cheers:! makakakaanak! :lol::lol::lol::lol::lol:

wen ngarud, makapatilmon dagita nga ladawan:drool: wow very active lately si edmaration ah...good job:banana::banana::banana: very nice pics btw...keep it up:cheers::cheers::cheers: i love this thread;)

^^ tnx 808.

OMG! I think I gained 5 (or 10!) lbs here in baguio... From the inihaw na mais, vigan longganisa :cheers::cheers::cheers::cheers:, michaelangelo ...

Tweet by: Bernadette Sembrano
Click here (http://twitter.com/Bernadette_ABS/status/35586566801850368) to view the tweet

^^ Iba ang Vigan Longganisa, pati sa Baguio, hinanap ito ni Bernadette. hheheh... Payabang effect...

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Uno Grille
Bonifacio St., Vigan City
From: FemaleNetwork.com[ (http://www.femalenetwork.com/travel-leisure/travelers-tales-road-trip-to-the-heritage-city-of-vigan)


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Legacy Superclub
Vigan City
Photos by: Marie Vergara (http://www.marievergara.com/2011/02/vigan-city-day-3/dscn8855-2/)

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Los Mojitos Street Dining
Gen. Luna St., Vigan, Ilocos Sur

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Vigan Street Dining, now a main Attraction and Dining Experience in Vigan
Photo by: Aileen Siroy (http://aileensiroy.blogspot.com/2011/02/vigan-at-night.html)

This corner of Florentino Street and Calle Crisologo is the most vibrant Night Street Dining location in Vigan. Below is a photo of the street where the streets are shared by 3 restaurants for a street dining experience: Cafe Leona [Ancestral House, Left], Max's [Ancestral House, Right] and Mang Inasal [middle]

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Vigan Longganisa
Photo by: Philippines Cuisine (http://philippinescuisine.blogspot.com/2011/02/vigan-longganisa.html)

Good Vigan Lonnganisa Lovers!!! Vigan Longganisa is now available in package for tourists and pasalubong carriers!


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Experience a Blast from the Past in Vigan
Blogged by: John Madrigal, (http://www.johnmadrigal.net/) Monday February 21, 2011
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Holiday will not be complete without dining in especially when your stomach growls for the place’s unique and authentic food. If you love to explore and experience different dining options, Vigan has a lot of things to offer when it comes to foods; you’ll have the choice to either go to a plaza if you prefer to eat street foods, dine in at your favorite fast food chains or go and experience some of the restaurants established in the old Spanish abodes if you really are into discovering in time to have a Spanish feel in the 18th century.

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I love to explore some of the food hubs; first day in the morning, we had a breakfast at Café Uno, which was just a wall away from the front desk of Grandpa’s Inn. One of the meals they serve is “longaniza de Vigan”. We tried this delicacy as our breakfast. Nothing really special and it was a common meal served with an egg and rice; unless you want to try out something different, you can choose from a variety of meal in the menu.

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Ilokandia is said to be the birthplace of bagnet. We had lunch in Los Majitos de Vigan, a street dining within its heritage. We ordered bagnet, an Ilocano version of lechon kawali, but the process how it’s made is culturally different since the piece of pork belly is boiled in its entirety with certain herbs and spices. This was served with bagoong paste. My orientation how bagnet is made is said that pork has a long exposure in the sun before it is actually fried.

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It was time to take our snack after coming back from the inn to have some rests. We went to P. Burgos plaza where street foods are served. We tried okoy and empanada that are served from a typical carinderia found at the sidewalks of the plaza. Both are freshly made and cooked in a big pan as they are fried separately in a cooking oil. Their empanada contains veggies, meat and egg, which is quite different from the empanada that we usually buy in the restaurants. These were just some of the street foods that are irresistible to taste when you jaunt around the area.

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We had another short rest and at past 9 in the evening we had a coffee at Café Leona. They usually set up chairs and tables outside during night time. They are a little bit combination of Italian pizzas and pastas, Filipino and Japanese foods.

Vigan reminds me of San Juan, Puerto Rico during the course of my career in cruise ship industry just few years back because it has a similar touch of the old heritage of both places. The overall experience in Vigan was great. The three days stay was a bit short and if you really want to sightsee more, it is recommended to have your vacation planned.

DINING SITUATION IN VIGAN THIS HOLY WEEK
Photos courtesy of: Source (http://edmarationetc.blogspot.com/2011/04/mga-kuwentong-kalye-vigan-holy-week.html)

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Vigan Bibingka Store
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