Your Camiguin trip, in full.

Binaki (steamed corn cakes)Street vendors around Cogon and Divisoria markets

Sweet ground-corn cakes steamed in their own husks, soft and faintly milky — a Northern Mindanao merienda CDO has made its own. Buy them hot off a Cogon or Divisoria vendor's cart; they're best eaten warm before they cool and firm up.

SinuglawLocal restaurants and grills city-wide

CDO's gift to the appetizer course: sinugba (grilled pork belly) crashed into kinilaw (vinegar-cured tuna), so you get smoky and sour, fatty and fresh, in one bite. It's on nearly every local menu — order it first and thank the city later.

SLERS ham and chicharonSLERS Ham & Café and mall pasalubong sections

CDO's most famous pasalubong: SLERS' salt-cured, smoked Jamon de Cagayan and its impossibly crunchy chicharon, a homegrown brand going since 1969 that locals have hauled home for generations. Grab a tin or two before you fly out.

Humba and balbacua at Cogon MarketKarinderyas inside Cogon Public Market

The truest CDO lunch is a stool inside Cogon Market with a bowl of melt-soft humba or rich pork-knuckle balbacua. 'Humbaan ni Aling Violy' is the name to know — over 100 kg of pata stewed daily, no menu theatrics, just decades of practice.

Whitewater rafting on the Cagayan de Oro RiverCagayan de Oro River, put-ins ~1 hr from the city

CDO calls itself the whitewater rafting capital of the Philippines, and the river that named the city is the playground — 14 to 21 rapids threading gorges about an hour out of town. The adventurous flip side of all that humba and binaki.

LanzonesRoadside stands and the public market, esp. October

Camiguin's volcanic soil grows lanzones so sweet the whole island throws a festival for them. Around October the trees glow gold with the grape-sized fruit — buy them by the kilo and taste why locals insist no other lanzones comes close.

PastelVjandep and other bakeshops, Mambajao

The soft, yema-filled bun that became Camiguin's defining pasalubong — born in 1990 when Eleanor Popera Jose baked a batch from what was left of her husband's Christmas bonus, founding Vjandep. Eat one fresh on-island and you'll understand the obsession.

Kiping with latikMambajao public market and local stalls

A humble island sweet: a thin, crispy cassava wafer drizzled with latik, the caramelized coconut sauce locals can't get enough of. Find it at the market alongside suman and binaki — proper merienda for a few pesos.

The Sunken CemeteryOff Catarman, boat or shoreline viewing

When Mt. Vulcan erupted in the 1870s it dragged the old town cemetery under the sea — now a giant cross marks the spot and divers swim over coral-crusted tombstones below. Eerie, beautiful, and pure Camiguin: a landmark only a volcanic island could have.

Lanzones FestivalMambajao, third weekend of October

Every October the island honors its golden fruit with street-dancing and costumes literally built from lanzones leaves — the harvest thanksgiving that anchors Camiguin's calendar. Sweet fruit, big drums, small-island warmth.