Boracay Trip Travel Guide, Boracay Hotels and Beach Resorts Online Reservations, Boracay Philippines
The high season is from December to April.
Christmas is popular - but you may have trouble finding accommodation.
May to June is ideal but rather hot.
July to November is the low season and therefore the cheapest time to go.
October and November have the best sunsets.
For many certified sun-worshippers the world over, paradise goes by
the name Boracay. For indeed, many visitors have come back to Boracay
year after tear. Some have even chosen to live in this paradise island.
Boracay is made up of three little communities: Yap in the north, Balabag in the middle, and Manoc- manoc in the south. Hilly elevations up to 100 meters above sea level characterize Yapak and Manoc-manoc. Intertwining trails link the small villages together but may sometimes lead to lush tropical jungles. Electricity and public transportation remain relatively scare.
Boracay would have remained a national secret if not far a few foreign travelers whom accidentally stumbled upon the place. Some say it was a movie crew, which spread word about Boracay to other sun worshippers. Other swear it was German traveler Jens Peters' book, which included rare reviews about Boracay, that sent tourists on their way. Whichever tale is true, Boracay has become a melting pot for beach loceers. At any point in the islands, visitors can hear English, German and French spoken fluently. More importantly, visitors respect the serene quality of the place, and pay tribute to native Boracaynons by behaving according to local behavioral codes-which means no nudity, no fighting, and no loud commotion's.
Not surprisingly, the culinary fare at Boracay is as diverse as the nationalities of its visitors. French, Australian, Belgian, German, Spanish and Thai-they're all here side by side the native cuisine. Lending ample support to this virtual rainbow of fruit shakes: from sweet yellow mango, greens tart.
Philippines Cuisine Characteristics
Vinegar is a common ingredient. Adobo is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage.
Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.
More details at Philippines Cuisine Characteristics