The island provinces of MIMAROPA are showcasing their distinctive culinary heritage as part of Filipino Food Month 2025, showing a rich tapestry of flavors from a region better known for its beaches and landscapes.
The five provinces – Occidental Mindoro, Oriental Mindoro, Marinduque, Romblon, and Palawan – each feature unique dishes that reflect local ingredients, traditions and cultural influences across this culturally diversed region.
Occidental Mindoro’s cuisine centers around yellow-fin tuna, prepared grilled or as kinilaw (raw fish marinated in vinegar).
Other specialties include sinaing na isda (fish steamed in banana leaves) and toasted pastillas (milk-based confections).
“MIMAROPA’s cuisine is a celebration of our islands’ diversity,” an officer of the Department of Tourism – Mimaropa said. “Each dish tells a story—of our ancestors, our land, and our seas.”
In Oriental Mindoro, popular dishes include suman sa lihiya (sticky rice wrapped in banana leaves) served with coco jam, while Marinduque is known for its uraro (delicate arrowroot cookies) and preserved heirloom recipes.
Romblon offers palaroy (seafood delicacy) and sarsang uyang (shrimp paste sauce), while tourism hotspot Palawan features an array of seafood dishes alongside Chinese-Filipino influenced pastries like hopia and products made from locally grown cashews.
The region’s food culture represents a blend of indigenous, Spanish and Asian influences shaped by its island geography and colonial history.
DOT campaigns feature must-try specialties, with visitors urged to explore local markets including Puerto Princesa’s Baywalk night market and Marinduque’s bakeries in Boac town.
“Trying these dishes is like traveling through time,” the DOT said. “You taste the love and history in every bite.”
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