When we say Zamboanga City is colorful, we’re not just referring to the color-blocked sail of the vinta or the rosy glow of Santa Cruz Grande Island’s Pink Beach. The vividness of Asia’s Latin City goes beyond what the eyes can see. Its intricate history as a settlement and kaleidoscopic mix of cultures are best experienced through another fundamental sense — the sense of taste.
Zamboanga City is one of our most-loved food destinations for the sheer range and diversity of what it can bring to the (dining) table. From the saucy red-orange sticks of satti to the motley flavors of knickerbocker, here are some of Zamboanga’s most sought-after culinary delights and where to find them.
WHAT’S COVERED IN THIS GUIDE?
Ever heard of curacha?
If it sounds familiar, it’s probably because it reminds you of La Cucaracha, a Mexican folk song about a cockroach that also became pretty popular in the Philippines. Curacha (in Chavacano) and cucaracha (in Spanish) mean the same — cockroach. And it’s no surprise given that Chavacano, Zamboanga’s dominant language, is a Spanish-based Creole.
But before you lose your appetite, know that we’re not going to ask you to go full Fear Factor in Zamboanga. Instead, we’re inviting you to have a taste of the most mouth-watering crustaceans that the region has to offer — spanner crabs!
Curacha got its name because of its spiky, hairy appearance that kinda resembles you-know-what. But if you look closely, it kinda appears like the love child of a wide crab and a long lobster. And because it packs more meat and more flavor than the crabs we’re used to, they are sought after. Thankfully, they thrive in the waters surrounding the region.
For many, the best place to have a taste of curacha is Alavar Seafood Restaurant, which serves curacha cooked in and doused with its famous specialty sauce, which is made from coconut milk, aligue (crab roe paste) and various spices. This super rich sauce combined with the seafood umami bombs that are curacha, you’ll never taste other crab dishes the same way again.
But be warned: It’s not cheap. You can order curacha by the kilo (minimum 1 kg). The last time we dined here, a kilo of it in alavar sauce costs P1500 to P1700, depending on the size of the crabs.
The sauce alone is unforgettable. It’s so popular that tourists drop by Alavar on the way to the airport to take home frozen packs of it.
Alavar Seafood Restaurant
Address: 173 Don Alfaro St, Zamboanga…
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