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A favourite local snack and beer chow, kibit is a saltwater mollusk, prepared by deep-frying and gives a taste similar to pork crackling.
(c) @mrduts/ instagram.com
Suman de Baler has a distinct color that makes it easy to tell from the other suman in the country. It is red-dish or a bit purple-ish in color because it is made from “tapol”, the province’s glutinous brown rice and wrapped in buri leaves. No need to dip it in sugar as the suman de Baler is already sweet.
(c) @ianskyianized/ instagram.com
A staple vegetable dish in Baler, pako or fern is always used as an ingredient in the province’s everyday dishes. Often served as ensalada, it is garnished with tomato, onions and salted eggs.
(c) @aliyasurfcamp.baler/ instagram.com