Zamboanga cuisine highlighted at Filipino Food Month 2026
ZAMBOANGA, Philippines — Filipino Food Month might be coming to a close but on two coconut tree-fringed islands in Zamboanga City last weekend, locals and several lucky visitors had the chance to sample some of the delicacies Asia’s Latin City has to offer.
The Savores culinary competition was first held in the city nine years ago. Apart from the necessary pause during the pandemic, it has been celebrated annually. This year, participating teams prepared Chicken Endulsao, a whole marinated chicken that is seared and braised before it is plated and garnished with sliced pineapple. The resulting dish has been likened to Chicken Hamonado.
That was just one component of the competition held over two days, first on the pinkish sand of Sta. Cruz Island and the following day on Baung-baung Island, one of 11 islands that comprise the area collectively known as Once Islas.
Teams also had to prepare several other dishes like grilled squid, whole fish, a salad or veggie dish as well as assorted native sweets and rice cakes. They also had to present a Dulang, a huge platter with the main dish surrounded by smaller dishes containing the other items. To top it off, the food they prepared had to be good for 10 as a beach picnic followed.
As the teams prepped and cooked, seared and grilled, other activities took place on and around the venue. On Sta. Cruz, there was a beach cleanup and a volleyball game while on Baung-baung, there was a dance contest featuring four groups that performed traditional dances accompanied by hand-held drums and kulintang. The winning team was fronted by a proud member of the LGBT community who said that he was accepted by his community.
Could be better
The overall vibe at Savores was upbeat and enthusiastic but Zamboanga City mayor Capt. Khymer Olaso felt it could have been better.
“In the past, we used to get a lot of European visitors. The German tourists enjoyed coming to Sta. Cruz,” Olaso told Philstar.com. “But because of the travel advisories that have been issued by their home countries against flying to Zamboanga, we’re seeing lower tourist arrivals. I want to tell everyone that Zamboanga is safe.”
Vince Chan, one of the Savores judges and restaurant-owner of La Salsa and Fil-Mex Cantina, said that he had heard that South Koreans who insist on coming over are fined by their country. The fine, Chan surmised, was “to dissuade their countrymen from visiting Zamboanga.”
Exploring the city
During the four days I was in the city as a guest of the National Commission for Culture and the Arts, I felt safe exploring on my own after the official coverages had ended. On Saturday afternoon once the glare and heat had dissipated, I walked to Fort Pilar and chanced upon the anticipated Sunday Mass that was being officiated by Zamboanga City Archbishop Julius Tonel.
Built in 1635, Fort Pilar is a testament to Zamboanga’s cultural heritage, blending Spanish colonial history with local devotion. The benches arranged in a semicircle facing the bas relief of the Blessed Virgin Mary were filled that afternoon with devotees and mass-goers alike. The Mass was in English but it was nice to hear the Our Father prayer being sung in Chavacano.
Dusk had fallen by the time Mass ended but as I walked down the acacia tree-lined Rizal Street and back to the hotel, I felt safe.
At Baung-baung Island the following day, I had the chance to chat with a barangay official who explained that the layered rice prepared by some of the 16 Savores en Once Islas participants was traditionally served on special occasions. The stark white steamed rice topped with bright yellow turmeric rice and black malagkit (glutinous rice) was molded by hand and looked like bright, vivid totems. They were further embellished with boiled eggs, Lokot-Lokot, and even horizontally sliced green bell pepper cradling steamed shrimp.
There is much to discover about Zamboanga but only if one is willing to look beyond the usual tourist destinations.
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