top of page

Zamboanga Peninsula

34 knickerbocker.jpg

  • Knickerbocker

There are many versions of halo-halo around the country, and Zamboanga City has its own popular variant. Knickerbocker is a colorful and refreshing halo-halo like dessert of sliced fruits like mango, watermelon and banana, mixed with gelatin and topped with strawberry ice cream and milk. Unlike other types, it doesn’t come with shaved ice, and is more like a fruit salad with ice cream.

​

This is the signature dessert of Hacienda de Palmeras, a well-loved restaurant that serves traditional Filipino cuisine as well as Zamboangueño and Asian-inspired dishes. Tourists can also grab glasses of Knickerbockers for a healthy and filling snack at Pinoy Patio in Paseo del Mar, a popular seaside boulevard and local food hangout in town.

​

ORIGIN: Zamboanga City

RECIPE:

  • A variety of chopped fruit, such as strawberries, bananas, melon, grapes, and peaches                                            

  • Vanilla ice cream                                                                                                                               

  • Fruit syrup, traditionally peach or raspberry sauce                                                     

  • Clotted cream                                                                                                                

  • Whipped cream (only if clotted cream is not available)                                                       

  • Cherry                                                                                                                        

  • Ice cream wafer                                                                                                             

  • Chopped hazelnuts (optional)

​

PLACES WHERE WE CAN FIND THIS FOOD:

  1. Pinoy Patio

  2. Hacienda Palmeras Hotel and Restaurant

35 curacha.jpg

  • Curacha

Curacha is the local Chavacano name given to a species of deep-sea crab commonly found in the waters of Sulu province and waters surrounding Zamboanga City. Also known as “spanner crab” or “red frog crab”, this bright orange crustacean is usually steamed or boiled to preserve the flavor.

​

Unlike other crabs where the majority of meat comes from the claws, most of the meat in curacha can be found in its body. Curacha has become a sought-after delicacy for both locals and tourists in Zamboanga City, with restaurants serving different versions of the seafood dish.

​

One of the best places to try curacha is Alavar Seafood Restaurant, the most popular homegrown fine dining restaurant in Zamboanga City. Their Curacha is topped with Alavar Sauce, a delicious blend of coconut milk, crabfat and spices that will leave diners craving for more.

​

ORIGIN: Zamboanga City

RECIPE:

  • 1 kilo curacha redfrog crab or spanner crab

  • 2 Tbsp. butter

  • 1 Tbsp. sea salt or rock salt

  • 1 cup sprite or 7-Up

​​​

PLACES WHERE WE CAN FIND THIS FOOD:

  1. Alavar Seafood Restaurant

36 lokot lokot.jpg

  • Lokot-lokot

Native Muslim sweets and pastries are typically served during special occasions or packaged as souvenir items.

​

One of the most popular ones you can try is lokot-lokot, biscuit rolls made with fried strands of rice flour batter. The sweet treat is usually served during special occasions such as the “Hariraya” or the feast of the Eid-il-Fitr, which celebrates the end of the fasting month of Ramadan. You can also buy packaged products of lokot-lokot to take home.

​

ORIGIN: Zamboanga City

RECIPE:

  • 2 ½ cups water

  • 1 kg brown sugar

  • 1 ganta rice

  • ¼ gallon oil

​

PLACES WHERE WE CAN FIND THIS FOOD:

  1. Zamboanga City (usually during Eid-il-Fitr)

bottom of page