Aklanon flavors
A Taste of Boracay
Must-try Boracay and Aklanon dishes — with allergen notes and where to eat each one
Local Dishes
Chori Burger
Boracay's most famous street food — a juicy grilled chorizo patty in a soft bun with cucumber, onion, and the vendor's secret sauce. Cheap, garlicky, and a little sweet, eaten barefoot on White Beach at night.
Talipapa Seafood Paluto
Pick live prawns, crabs, lobster, squid, and reef fish from D'Talipapa wet market, haggle by the kilo, then carry your basket to a nearby paluto eatery that grills, steams, or fries it to order. The island's freshest seafood feast.
Talaba (Fresh Oysters)
Plump oysters farmed in mainland Aklan's mangrove estuaries, brought to Boracay daily. Served raw on the half shell, lightly steamed, or grilled with garlic butter, with a dip of spiced coconut vinegar, calamansi, and chilli.
Chicken Inasal
The Western Visayas' beloved grilled chicken — marinated in calamansi, vinegar, lemongrass, and ginger, basted with annatto oil, and charcoal-grilled until smoky and golden. Served over rice with a vinegar-soy-chilli dip and lato kinilaw.
Kinilaw
The Visayan ceviche — ultra-fresh raw tuna or tanigue cured in coconut palm vinegar and calamansi, tossed with ginger, red onion, chilli, and sometimes coconut milk or lato seaweed. Bright, clean, and classic pulutan.
Inubarang Manok
A signature Aklanon dish — native chicken simmered with ubad (the tender heart of the banana stalk) in fresh coconut milk, with lemongrass, ginger, and chilli. The banana pith soaks up the rich, faintly sweet broth while staying lightly crunchy.
Binakol na Manok
A fragrant Aklanon chicken soup stewed in the water and soft flesh of young coconut instead of plain stock, with green papaya, lemongrass, ginger, and chilli leaves. Traditionally cooked in a bamboo tube over charcoal — gently sweet and restorative.
Linapay
A little-known Kalibo specialty — freshwater shrimp pounded with the flesh of young coconut, wrapped in taro (gabi) leaves, and steamed or simmered in coconut milk. Earthy, creamy, and subtly sweet from the buko.
Specialties & Pasalubong
Calamansi Muffin
The pastry that made Real Coffee & Tea Café a Boracay institution — a moist, buttery muffin scented and glazed with calamansi, the tiny native citrus, for a bright sweet-tart lift. Baked fresh daily and bought by the boxful as a souvenir.
Dried Mangoes
Chewy, intensely sweet-tart strips of sun-ripened Philippine carabao mango — among the sweetest varieties in the world — dried without artificial flavouring. The quintessential pasalubong, impossible to leave the island without.
Island Drinks
Jonah's Mango Shake
The drink that put Boracay's fruit shakes on the map — fresh sweet carabao mango blended thick with ice into a pure, cold, sunshine-coloured shake. Served on White Beach since the 1990s, alongside cult combos like mango-banana.
Tuba (Coconut Palm Wine)
The traditional Visayan country drink — sap tapped from coconut flower stalks at dawn and naturally fermented into a cloudy, tangy, mildly alcoholic wine, often tinted red by tungog (mangrove bark). Sweet when young, sour as it ages.
Find the best restaurants in Boracay
Browse our directory of Boracay — from D'Talipapa seafood paluto and White Beach chori-burger carts to Aklanon home-cooking and beachfront grills.