One way of getting to know more about a place is to explore its myriad of flavors. Since the island province of Catanduanes is rich in marine resources, it is no wonder that their daily staple would consist of the choicest fish such as tangigue, lapu-lapu and malasugue. The people are also into raising cattle and planting corn and nuts. We sampled the sticky rice cakes such as ibus, suman latik, biko and muros (rice cake with coconut meat). We also had dishes such as kinilaw or fish ceviche (fish chunks in vinegar and coconut milk with spring onions, tomatoes, shallots and carrots), grilled fish, kusido (fish soup with tomatoes, onions, cabbage and calamansi), humba (sweetened braised pork), lobsters, nilaga (boiled carabeef in lemongrass broth) and beef tapa (carabeef). The marketplace is also teeming not just
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