The Calabarzon region, also known as Region IV-A, is located in the southern part of Luzon Island, and is a diverse region that is home to a variety of cuisines and culinary traditions. Here are some dishes that are representative of the Calabarzon region:
Bulalo - a hearty beef soup made with beef shanks, vegetables, and bone marrow.
Sinigang sa Bayabas - a sour soup made with guava, pork, and vegetables.
Buko pie - a pastry filled with sweetened young coconut meat and custard.
Longganisang Lucban - a garlicky sausage made with pork, vinegar, and other spices.
Pancit habhab - a type of noodle dish from Lucban made with miki noodles, pork, and vegetables.
Suman - a sweet rice cake made with glutinous rice, coconut milk, and sugar, wrapped in banana leaves.
Adobong Dilaw - a variant of the classic adobo dish made with turmeric, coconut milk, and vinegar.
Kalderetang Kambing - a spicy goat meat stew made with tomato sauce, liver spread, and chili peppers.
Batangas lomi - a thick noodle soup made with egg noodles, pork, and vegetables.
Kesong puti - a soft, white cheese made from carabao milk.
These dishes highlight the unique flavors and ingredients of the Calabarzon region, which is known for its agricultural products, such as coconut, rice, and fruits, as well as its livestock and poultry industry.