Balbacua turns into slow cooked oxtail stew topped with ginger flakes, dinuguan comes in a quiche topped with chicharon and crispy kangkong, while paella is wrapped in palm leaves shaped into a diamond container that Cebuanos call puso.
Re/Discover Cebu one story at a time
Balbacua turns into slow cooked oxtail stew topped with ginger flakes, dinuguan comes in a quiche topped with chicharon and crispy kangkong, while paella is wrapped in palm leaves shaped into a diamond container that Cebuanos call puso.