In every place you go in the Philippines, there’s bound to be a food specialty closely associated with that place. Otap and lechon of Cebu. Durian of Davao. Piyaya of Iloilo. Buko Pie on the way from Tagaytay. Binagol and moron from Tacloban. Ube jam from Baguio. Balut of Pateros. The list is endless. These

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