1.Sarsa

Sarsa is a local dish found only in Romblon.
The dish is made out of small shrimps caught in streams, mixed with young coconut and chili. It is then wrapped in coconut leaves, giving it that local touch. You eat the dish paired with rice.
Best to buy early in the morning before it runs out. It can be found in their local carinderia and wet markets.
2. Taghilaw

Taghilaw is pork meat and intestines cooked in vinegar sauce. A dish similar in preparation to “dinuguan” but minus the blood.
3. Gayabon

Gayabon, is Romblon’s version of Laing. But what makes it different is that they use fresh gabi cooked until the leaves are mashed into a pasty texture. It is very chunky and is not spicy like the Bikolano version.
4. Sihi Shell

Sihi, a local edible shellfish. One cannot normally eat by sucking it out of its shell, but instead, with an aid of a pin, you slowly pick the meat out.
When fishermen aren’t able to get a good catch of fish for the day, they would often resort to looking for these shells by the shore.
Often cooked in coconut milk, you can find them in carinderias in Looc Town.
5. Inaslum

Inaslum is a healthy vegetable soup that makes use of any available fresh vegetable in season. It is not sour like what the name suggests, but actually very bland. Good for those who are health conscious and for seniors.
6. Longganisa, Tocino, Tapa

Odiongan is known for its preserved meats like the longganisa, tapa, and tocino that can last outside the fridge up to 5 days.

Romblon’s longganisa would probably be the sweetest one we’ve tasted so far. It’s made using quality pork cuts with only sugar, garlic, asuete as its preserving agents.
7. Locally made peanut butter

Romblon makes a good blend of peanut butter spread. We liked that the oil doesn’t separate from the mixture.
8. Freshly Caught Seafood

Whether its shrimp, squid, or fish, you’ll never go wrong ordering something from the sea.

COME TO ROMBLON-ROMBLON