Zamboanga Here We Come!

Say Zamboanga and most people will immediately think of the curacha, an unusual crab that is found in the waters of Sulu and Zamboanga. A lot of things make it unique – from its shape, its orange color (that stays the same raw and cooked), its flavor and the famous Alavar sauce that the crabs are often cooked in. If only to savor the rich goodness of curacha, one must visit Zamboanga!

Try ZamPen dishes

Zamboanga’s Chavacano cuisine is truly unique and special. A mix of Spanish, Southeast Asian and indigenous, it includes both familiar dishes with like paella, callos and bacalao, as well as others that may not be as well-known in other regions like satti, beef rendang and tiula itum. Fresh seafood is an important part of the cooking in ZamPen with curacha, lobster, shrimp and a variety of fish taking centerstage in meals. Sweet snacks are also popular, often served in a tray comprised of sweets like panyalam, lokot-lokot and kalling.

Sulu Coffee

In 2016, World Food magazine featured a local coffee shop that has been doing business in Zamboanga City since 1962. Imelda Ahalul-Dagus of Dennis Coffee Garden shared with us the story of her business – how she worked not just to earn a living but also to help preserve Sulu coffee culture. Sixty-one years and five branches later, she continues to inspire people with her story and to empower women and the youth while still working to ensure recognition for Sulu coffee (Kahawa Sug) and native Tausug delicacies.

Pasalubong de Zamboanga

What to bring home from Zamboanga? Food! Here are some of what your family and friends will truly enjoy for their unique flavor. One of the most common food gifts from the region is the lokot-lokot, also called jaa or labeled as Zambo rolls in boxed packages. It is a sweet and crisp noodle-like roll made from rice flour. Baulo or bite-sized sponge cakes (mamon) are also popular. These are best enjoyed with hot coffee or chocolate. Savory food gifts include the famous Alavar sauce that can be cooked with crabs and shrimps, bottled sardines, dried fish and squid and bottled native sauces like the dayok, ginamos or oyap.