1. CEBU LECHON BABOY whole pig roaste on an open spit. The secret of Cebu lechon, which is tasty even without the traditional Filipino liver sauce, lies in its condiments: the pig's belly is filled with local herbs and spices.

2. LECHON MANOK BISAYA roasted native free-range chicken seasoned with local herbs and spices like tanglad, sangig and luy-a that give it a distinct Cebuano flavor.

3. SINUGBA pork, fish or chicken grilled over charcoal heat. The most popular is fish is grilled while wrapped in containers fashioned out of banana trunks. Kitong, lapulapu and tanguigue are sure bets. Squid, shrimp, shellfish and lobster are also popular.

4. TINOWA or tinuwa, as the Cebuanos pronounce it, is stew made usually with fish head and belly, seasoned with shallots, tomatoes, salt, ginger and lemongrass. Besides fish, clam, tinuwa is also popular.

5. KINILAW raw fish chunks (preferably tanguigue) steeped in native vinegar, ginger, garlic, onions, tomatoes and gata (coconut milk). It may likewise be made of fresh seaweed (goso, lato, lukot), even shrimp, shellfish and squid.

6. DANGGIT white, saltwater fish abundant in northern Cebu seas. The most popular version is the small salted, dried danggit, which is fried till crunchy and eaten for breakfast with garlic rice. Dip in vinegar with crushed garlic for the ultimate danggit experience.

7. HIPON odorous fermented krill used as vinaigrette to Cebu's tasty green mangoes.

8. PUSO better known as hangging rice. Rice steamed in coconut leaves woven into handy diamond-shaped containers, puso is very popular since it is very versatile and lasts longer than regular cooked rice. Excellent with lechon, sinugba and kinilaw.

9. MANGOES take it ripe, green, or preserved, Cebu's mangoes are the best in the country, being sweeter and plumper.