Mindanao Heritage Cuisine

Humba de Oro is Cucina Higala’s tribute to a beloved Filipino classic, a slow-braised pork dish shaped by the influence of Chinese red-braised pork introduced through early trade. Over time, it evolved with Filipino flavors, soy sauce, vinegar, garlic, and spices, creating its signature sweet-savory richness.

In Cagayan de Oro, where diverse traditions meet Mindanao’s vibrant food culture, Cucina Higala reimagines this heritage dish as Humba de Oro. “Oro” pays homage to the city’s name and its golden culinary story. Enriched with pineapple, one of the key produce of neighboring Bukidnon, the dish gains a bright, natural sweetness that perfectly complements the slow-cooked pork.

Chicken Surol is a beloved dish from Camiguin, an island province known for its rich coconut harvest and vibrant culinary traditions. This comforting Camiguin chicken stew is gently simmered in coconut milk and fresh native oregano, along with ginger, garlic, and lemongrass, creating a fragrant and nourishing broth.

Rooted in the island’s abundance of coconut and fresh herbs, Chicken Surol reflects Camiguin’s simple yet soulful way of cooking—celebrating local ingredients, warm hospitality, and the flavors of Northern Mindanao.

Beef Randang is a celebrated dish from Indonesia, particularly from the Minangkabau people of West Sumatra. Through centuries of trade and cultural exchange across the Sulu–Celebes region, similar rendang-style dishes found their way to Mindanao.

In the Philippines, versions of Beef Randang are found among Muslim communities, particularly in Marawi and within Maranao cuisine. It reflects the shared culinary heritage of the Malay world—connecting Mindanao with Indonesia, Malaysia, and Brunei—through the use of spices like turmeric, lemongrass, and coconut milk that define the region’s flavors.

In Tausug cuisine, Lamb Kulma reflects this blending of cultures—Indian cooking techniques, Malay spice traditions, and local Mindanao ingredients. The result is a rich, aromatic dish of slow-cooked lamb in coconut milk and spices, often prepared for special gatherings, celebrations, and communal feasts.

Today, Lamb Kulma stands as a reminder of Mindanao’s historic connections to the greater Malay and Muslim world, where trade routes not only moved goods, but also carried flavors, stories, and traditions across the seas.

Tiyula Itum is a traditional dish from the Tausug people of Sulu in Mindanao. The name literally means “black soup” in Tausug (tiyula = soup, itum = black). Tiyula Itum is black because of burnt coconut meat called niyog or charred coconut.

It is considered one of the most iconic celebratory dishes of Tausug cuisine and is often served during special occasions, weddings, Eid celebrations, and community feasts.

Dinulutan means “shredded”

Seda means “fish” or “fresh water fish”

Dinulutan a Seda draws inspiration from Maguindanaoan gastronomy, where bold flavors and coconut-based preparations are central to the cuisine. At Cucina Higala, the dish features crispy fried mud fish(Aluan) paired with a rich coconut milk dressing, brightened with chilies and green mango, and finished with roasted coconut.

The combination of creamy, tangy, and spicy flavors reflects the vibrant food traditions of Mindanao, celebrating the region’s coastal bounty and its love for balanced, layered tastes.

Binaki is a beloved delicacy from Northern Mindanao, particularly Bukidnon, where corn is abundant and deeply woven into local food traditions. Binaki takes its name from the Visayan word “baki,” meaning frog— from the traditional posture of its makers squatting as they prepared the delicacy. 

At Cucina Higala, this humble countryside snack is reimagined as Sizzling Binaki with Caramel Sauce—served warm on a sizzling plate and finished with a rich caramel drizzle. The innovation transforms a familiar Bukidnon treat into a comforting dessert, celebrating the region’s corn heritage while adding a playful, indulgent twist.