Roxas City, Capiz is known the seafood capital of the Philippine

Nilambiran is our version of the ubiquitous "suman" It is made of two kinds of glutinous rice, the purplish red and the white, cooked separately with coconut milk, sugar and salt, and delicately intertwined.

Nilusak (or nilupak) is cassava (or "balanghoy" inButuanon, the local dialect) that is mashed ("nilusak") with sugar and margarine, sprinkled with grated mature coconut, and rolled into ping-pong sized balls. The yellow color of the cassava, speckled with the white coconut, makes nilusak balls, for lack of a better term, cute--just the way I think all small pastries should look. 

Talaba

     Capiz Shells

Diwal/Angel wings

Roxas City, Capiz is not only known as the seafood capital of the Philippine but also known as the simple and peaceful. It is an ideal refuge for those who wishes to escape the fast-paced life in modern cities.

Santa Monica Church, Panay

Olotayan

You are welcome to experiencethe environment-friendly city is home to one of the richest fishing grounds in the country.