Land of pili nut, spice and all things coconut, Bicolanos are known for adding coconut milk and chilis to most of their dishes. Spice levels range from a mild-mannered zero to an nth-level Mayon-volcano eruption. Proceed at your own risk.

• Savor the crunchy, velvety pili nut—fresh, roasted, honeyed, salted, in tarts, pies and a vast array of other products.
• Order pinangat and laing, two dishes that make use of taro leaves, chili and coconut milk.
• Try the world’s smallest edible fish called sinarapan, sold as sheets or cakes, eaten sautéed and paired with rice.
• Don’t leave without eating Bicol Express, a rich, spicy pork dish with shrimp paste and one of Bicol’s most famous recipes.
• Eat some chili! If savory viands seem intimidating, go for the safer dessert route. Bicol puts their chilis in everything from ice cream to shakes.