The Ilocos-Pangasinan region has delicacies made up of rice, vegetables, fish and meat derived basically from the richness of their mountainous dry land and bountiful seas. Most of these specialties are seasoned with fermented fish sauce or bagoong.  Bagoong is most abundant in the province of Pangasinan.

The region is famous for its Pinakbet- a mixture of several vegetables such as squash, okra, eggplant, ampalaya and string beans cooked with bagoong. The way this dish is prepared varies across the region. Some parts of the region, which are closer to the sea, top a pinakbet based in soup with grilled fish, leaving the vegetables cooked until tender and seasoned with bagoong. Others cook this dish with sauteed pork in garlic, onion, tomatoes and shrimp paste along with assorted vegetables.  Some also top pinakbet with the famous bagnet of Ilocos Norte.

Another authentic dish in Region 1 is Dinengdeng. Malunggay or its fruit boiled in watery soup, seasoned with bagoong and topped with grilled fish.  People here are also are keen about grilled ampalaya with bagoong as the sauce dip.

Ilocano delicacies sought to have been healthier than others but their regular use of bagoong, gets them closer to health impairment. Bagnet (dried pork belly) is an interesting dish, deep fried with cooking oil until skin turns crispy.

The Ilocos Provinces also made Longanisa famous all over the country as a main Filipino breakfast dish. It is a sweet fatty ground pork sausage basically fried and eaten with rice in breakfast.

Blessed with lots of coastal and water resources, Pangasinan boasts of its famous Bangus which can be cooked in a variety of way.  The most famous bangus dish is the “grilled bangus”. 

Aside from these native cuisines, wine and dine areas in the region also offer international cuisine to suite the palate of every visitor.