Naga 'Yon Updates

By Raine Cerillo 

In the heart of Bicol—Naga City, the scent of Kinalas invites locals and tourists to enjoy a traditional and proud culinary experience. This famous dish, a staple of Naguenos cuisine for generations, represents the city’s rich cultural heritage and is a must-try for visitors.

Origins: The name “Kinalas” is derived from the Bicolano word “kalas,” which means “to remove the meat from the bones.” The word is an alternative form of hinglas, an old native word recorded by Marcos de Lisboa in his 16th century Vocabulario de la lengua Bicol. This term highlights a key aspect of the dish: the meticulous process of preparing the flavorful broth. The meat, typically pork or beef, is slow-cooked until tender and easily separates from the bones, creating a rich and savory base.

The distinctive gravy: Its unique brown gravy sets Kinalas apart from other Filipino noodle soups. This distinctive sauce, poured at the base of the bowl before the noodles and broth, is made from cow’s brains, which gives it a thick, creamy consistency and a liver spread-like flavor. This special gravy adds a depth of flavor that is hard to find anywhere else, making Kinalas a standout dish in Filipino cuisine.

Where to Find It: Naga City boasts numerous Kinalas shops, some of which have been in business for over three decades. Among them, “Cha Kamot,” established in 1998, remains a beloved culinary destination. They’ve stayed true to authentic preparation methods, drawing food enthusiasts from all corners of the country. So, if you’re in Naga, don’t miss the chance to savor this cultural heritage and culinary excellence².

Kinalas is more than just a dish. It is a symbol of Naga City’s cultural heritage. From its carefully prepared broth to its unique brown gravy, Kinalas offers a rich and satisfying experience that reflects the heart and soul of Bicol. For both locals and visitors, indulging in a bowl of Kinalas is a journey into the flavors and traditions that define Naga.