You will get a closer look at the indigenous cooking methods like Kinilaw (cooking with “liquid fire” instead of heat- adding vinegar or the juice of sour fruit to seafood, meat, and vegetables) and how cooking has been shaped by traders and colonization
For seafood, we had “Linabog nga Pagi” – stingray cooked in coconut cream. I was in Cebu City during the last weekend of May to take part in the annual Gabi- sa Kabilin
