Moalboal is best known for its incredible diving and snorkeling. Most tourists stick to western dishes but local food in Moalboal is so much better.
A small town on Cebu’s western coast, people come to Moalboal for the sardine run, coral reefs and the laid-back beach vibe.
But beyond the water, there’s an underrated food scene waiting to be explored.
Many visitors stick to Western food, which is everywhere in Moalboal. To be honest it’s pretty good but it’s missing local culture.
But if you step into a local carinderia, you’ll find traditional Filipino dishes packed with flavor.
Eating local food gives you a real taste of what life is like in the Philippines.
What Makes Moalboal‘s Food Special
Cebuano cuisine is bold, simple and all about fresh ingredients.
It’s heavily influenced by the sea, with plenty of grilled fish, seafood stews, and fermented flavors. Many dishes highlight vinegar, coconut, and tropical fruits, balancing sweet, sour and savory tastes.
Street food is popular and family-run eateries serve homemade dishes with recipes passed down through generations.
While Moalboal doesn’t have a massive food scene, it offers an authentic taste of Cebu’s coastal flavors if you know where to look.
10 Must-Try Moalboal Foods
Although we didn’t come to Moalboal to scuba we loved our time. It’s a very chill, relaxed kind of place and also reasonably priced. There are lots of hotels in Moalboal ranging from budget to luxury.
We chose to stay at this homestay. If you’re looking for good wifi the husband works online and so it’s the fastest I’ve seen on the entire island of Cebu.
Saang | Spider Conch
Saang, or spider conch, is a local delicacy found in Cebu’s waters. The meat is tender and slightly chewy, with a mild sweetness. It’s often grilled or simmered in coconut milk with spices.
Eating saang is all about the experience. You crack open the shell, scoop out the meat, and dip it in spicy vinegar.
Some say it tastes like a mix of scallops and squid.
Where to Eat Saang: Check out local seafood vendors at the Moalboal Public Market.
Linarang na Isda | Sour Fish Stew
Linarang is a sour, garlicky fish stew made with tomatoes, green mango and spices. The broth is rich, slightly tangy and packed with umami.
Locals love this dish on rainy days or after a long day at the beach. The best way to eat it is with a big bowl of rice to soak up the flavorful broth.
Where to Eat Linarang na Isda: Carinderias near the bus terminal often serve this dish fresh.
Torta de Moalboal | Cebuano Sponge Cake
This South Cebu food is the local version of torta is a rich, buttery sponge cake made with tuba (coconut wine) and lard. It has a slightly tangy flavor and a dense, moist texture.
Traditionally, torta is eaten for breakfast or as an afternoon snack with coffee. It’s sweet but not overpowering, making it the perfect light treat.
Where to Eat Torta de Moalboal: Look for home bakers selling torta in the local market.
Ginamos | Fermented Fish
Ginamos is Cebu’s version of bagoong, a fermented fish paste with a strong, salty taste. It’s often used as a dipping sauce for green mango or mixed into dishes for an umami punch.
Some people love it, some don’t, but it’s a must-try if you want to experience real Cebuano flavors.
Where to Eat Ginamos: Find it at local wet markets, usually sold in jars.
Sinugba sa Baybay | Grilled Seafood by the Shore
Sinugba means grilled and in Moalboal, it often refers to freshly caught seafood cooked right on the beach. Fish, squid and shrimp are marinated in simple seasonings and grilled over an open flame.
The smoky aroma, the sound of waves and the fresh seafood make this a must-have meal.
Where to Eat Sinugba sa Baybay: Look for small beachside grills along Panagsama Beach.
Kinilaw | Filipino Ceviche
Kinilaw is the Filipino version of ceviche, made with raw fish cured in vinegar, calamansi juice and ginger. The acidity “cooks” the fish, making it tender and refreshing.
If you love it as much as I do check out this authentic kinilaw recipe.
In Moalboal, kinilaw is often made with tanigue (Spanish mackerel) or tuna.
It’s the perfect dish for a hot day.
Where to Eat Kinilaw: Try it at local seafood markets where vendors prepare it fresh.
Kaldereta | Goat Meat Stew
Kaldereta in Moalboal hits different because they use goat meat instead of the usual beef.
This rich tomato-based stew simmers for hours until the goat becomes fall-off-the-bone tender. The sauce gets depth from liver spread, bell peppers, olives and sometimes a touch of cheese, giving it a tangy-savory flavor.
Locals often add a bit of heat with siling labuyo (bird’s eye chili). It’s perfect with steaming white rice to soak up all that glorious sauce.
Where to Eat Kaldereta: Mila’s Restaurant
Grilled Panga | Grilled Tuna Jaw
Panga is one of the most popular grilled dishes in Cebu. The jaw of the tuna is meaty, juicy and packed with smoky, charred flavor from the grill.
It’s usually marinated in soy sauce, calamansi and garlic before grilling. The meat is tender, with crispy edges that make every bite satisfying.
Where to Eat Grilled Panga: Try a roadside barbecue stall for the best smoky flavor.
Puto Maya with Sikwate | Sticky Rice with Hot Chocolate
Puto maya is a sticky rice cake made with coconut milk and ginger. It’s often paired with sikwate, a thick, rich hot chocolate made from tablea (pure cacao blocks).
The combination of warm chocolate and sweet rice is comforting and perfect for breakfast. It’s very similar to food in Oslob and just as delicious.
If you’re heading farther south check out puto maya in Dumaguete as it was my favorite version with a twist on the local drink.
Where to Eat Puto Maya with Sikwate: Visit local bakeries or carinderias serving breakfast.
Fresh Tuba | Coconut Wine
Technically not one of the popular popular Moalboal foods but this is one of the most popular Filipino drinks.
Tuba is a fermented coconut sap with a slightly sour, tangy flavor. Some versions are milky white, while others are reddish, depending on the aging process.
Locals drink it fresh or let it ferment longer for a stronger kick. It’s a unique taste of Cebu’s drinking culture.
Where to Drink Fresh Tuba: Find tuba vendors at the public market or beachside bars.
Choosing Sustainable Seafood in Moalboal
When eating seafood in Moalboal, it’s important to choose sustainable options. Conch and sea urchin, while delicious, are often overharvested.
Sea Urchin
Sea urchin is seasonal in Moalboal, and during peak times (usually the cooler months, like December-February), they’re pretty abundant.
It’s still considered sustainable if harvested traditionally. This means locals free-dive and gather them by hand.
The risk comes when larger operators, especially ones supplying restaurants in Cebu City, harvest too much at once.
If you’re eating from a local carinderia or buying at the market they are likely buying from local fishermen. When in doubt ppt for locally abundant fish like mackerel and sardines instead.
Tips for Eating Your Way Through Moalboal
- Eat at carinderias. These small eateries serve home-cooked Filipino food at affordable prices. Mila’s restaurant was one of my favourites. Staff is so friendly and the food is very affordable.
- Try both local and Western food. The mix of cultures is part of the town’s charm. I am a sucker for pizza and they have some great options.
- Visit the public market. It’s not only the best place to get fresh Filipino fruits but also great for fresh seafood and local delicacies.
- Ask locals for recommendations. The best food spots aren’t always on Google Maps.