Cebuanos like their food simply prepared, an Ilonggo observed. They either grill

           (sugba), boil (meat or fish combined with vegetables to come up with tinola), fry

           (ngohiong), or serve their food raw (kinilaw). Which is why, she says, Cebuanos

           come in droves to barbecue places such as Larsian and ignore the gourmet places.