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A list of the top ten most popular Authentic Cavite City Cuisines that is still being cook, serve or sold today in pure Caviteñean households, suking carinderia/turo-turo and some city restaurants.

BACALAO

A popular salted cod fish dish present in every Caviteñean house every Lenten season most especially on Good Friday. This is one the many dish inherited from the Portuguese galleon traders that pre-dates Spanish occupation wich uses dry salted labahita as main ingredient.

TAMALES

One of the most favorite delicacies of Cavite City and bread filling by pure blooded Caviteno. Made of ground peanuts and galapong that is steamed and wrapped in banana leaves. It looks simple at first sight but requires a very tedious process to make. The most popular brand of tamales is named after the current owner’s great grandfather Henry Benjamin Robinson, a former staff member of the USS Olympia under Admiral George Dewey.

KILAWIN

Caviteñean kilawin is not made of raw fish but rather of grated green papaya cooked in vinegar with grilled mashed pancreas and chopped librillo of cows. It is one of the most famous and highly favorite dish best eaten and paired with Adobo and Kare-Kare during Sundays.

PANCIT PUSO/PANCIT KAWALI

A Caviteñean style pansit made of combination of bihon and miki bihon cooked in achuete with small slices of pork and thinly sliced green beans, carrots and cabbage. Rather than calamansi as paasim, pansit puso is served with thinly sliced puso ng saging (banana blossom) cooked in generous amount of vinegar.

PANCIT DE CHOCA / PANCIT PUSIT / PANCIT CHOCO EN SU TINTA

Aside Pancit Puso one of the proudly Caviteñean born pancit variety of less popularity and probably not written yet in Philippine Pancit LIST but is well loved by purely breed Caviteño's is the Pancit de Choca or Pancit Pusit. It it like combination of Adobong Pusit and Pancit.

CALANDRACAS / KALANDRAKAS

The authentic Caviteñean calandracas uses not only chicken bones but as well as pork, beef, ham bones so it’s not surprising the authentic broth is very rich and delicious. The calandracas being cooked and sold today is way much simplier and lesser in flavor.

POCHERO CON SARSA / LAGANG BAKA CON SARSA

In Caviteñean cuisine, lagang baka or pochero con sarsa as how some calls it is not complete without a side dish made of boiled and mashed squash, eggplant, camote, minced garlic and vinegar.

PIPIAN

A highly popular Spanish inspired Caviteñean chicken dish which is similar to kare-kare except it is way lot simpler to cook and has very few ingredients.

MALABANOS

Cavite-style fish adobo dish made of eel (palos) which is meaty like pork. Some do not like this dish since they find it matinik and malansa but if one is a pure Caviteño you simply love it.

LUMPIA FRESCA

More popularly known as Lumpiang Sariwa which literally means fresh spring roll. This lumpia variation is the most popular among Caviteños.



SPECIAL MENTION:
ALING IKA'S BIBINGKOY
The most famous Caviteñean kakanin that is like a combination of tikoy, buchi and ginataan.