Palawan Exotic Delicacies

“When in Rome, live as the Romans do: when elsewhere, live as they live elsewhere.” – Saint Ambrose

Unquestionably, I think that’s the best way to enjoy one’s travel…

Our world is a place of continuous discoveries, with flowing richness of history and culture. Thus, a traveler could never fully comprehend the locals’ lives instantaneously…

In this regard, we rely on the native food- as “TASTE is the best EXPERIENCE”- Ever heard the saying “Tell me what you eat, I’ll tell you who you are”…??

Well... Food is actually a form of art- a medium of expression and conveyance of a story, idea, emotion, and lifestyle- savoring its taste, smell and touch forms a connection not only with the food, but also with the artists (the locals).

Beyond Palawan’s breath-taking white beaches is the Palaweño cuisine- with striking delicacies that often raise culinary curiosities.

Be forewarned as some may have fear-factor attributes.

Tamilok, also known as a woodworm, is one of the famous Palawan delicacies. It is a mollusk found inside a decaying mangrove trunk. Usually served raw and dipped in vinaigrette. 

For a neophyte (the first one to eat the dish among the group), a minute of focus is necessary, with a lot cheering from friends. Swallowing may be the most challenging part, but don’t fret as tamiloks actually taste better than oysters if served fresh.

Crocodile meat a ”must- try” in the Crocodile Farm in Palawan.

What we’ve tried are: Croc Sisig (Php 160) and Croc Jerky (Php 95)

The crocodile meat was surprisingly delicious; its meat tender, flavorful, and low in calories!

CROC meat- my new favorite!

Irawan Crocodile Farm

near National Highway, Irawan, Palawan

Foodnotes:

> Tamilok looks like a worm, but is actually a mollusk

> The word "Tamilok" as the locals say was surprisingly coined by two Americans. After witnessing the natives eat the woodworms, one of the Americans with utter shock exclaimed, "Tommy, Look!" (Amusing, yet, this account can't entirely be validated in history)

> For the less adventurous, fried tamilok coated in bread crumbs are available in some restaurants

written by: Shobe