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Halo-halo means "mix" and is famous for its rainbow of layers, shaved ice, and sweet bites, making it the perfect cold puzzle to solve on a hot Coron afternoon.

Leche flan is a silky, caramel-topped custard with Spanish roots, and in Coron it often shows up as a rich finish to meals or a glossy topping in halo-halo.

Turon is a crunchy banana spring roll made with saba bananas and caramelized sugar, it tastes like a portable banana pie that sizzles on street-side griddles.

Adobo uses vinegar, soy, garlic, and peppercorns to preserve and flavor meat, and each cook in Coron treats adobo like a personal signature with small but telling twists.

Sinigang is a tangy sour soup traditionally soured with tamarind or local fruits, and in Coron it often stars fresh seafood from nearby waters for an extra briny lift.

Kinilaw is the Filipino ceviche that highlights the ocean's freshness, marinating raw fish in vinegar or calamansi with chili and ginger for a bright, uncooked bite.

Tuba is a coconut palm sap wine tapped fresh from the tree, it can be enjoyed sweet and frothy straight away or left to ferment into a stronger, tangy drink.

Calamansi juice is a tiny citrus powerhouse, its bright, aromatic juice is the island's go-to for refreshing drinks and for giving seafood an instant lift.

Sago't gulaman mixes chewy tapioca pearls with jelly and sweet syrup, it is a wildly satisfying, textured thirst-quencher beloved at market stalls.
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Scenic limestone lake with crystal-clear water and viewpoint
Google MapsWhite-sand beaches and shallow reefs for snorkeling
Google MapsHistoric town with colonial sites and quiet beaches
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From USU airport take a 20–30 min shared van or private transfer to Coron town; pre-book in high season.
Nejjednodušší a nejdostupnější způsob, jak získat mobilní internet kdekoliv na cestách.