The public market in the city centre is the most direct way to see what Naga actually eats. The wet market section has fresh fish from Camarines Sur's coastal waters, vegetables, and the ingredients of Bicol cooking — bundles of siling labuyo (bird's eye chilli), gabi (taro), and coconut in every form. The cooked-food section runs from early morning through lunchtime and is where locals eat breakfast and meryenda (snacks). It's the place to try laing and pinangat at their cheapest and most authentic.
The market is busiest before 9am when produce is freshest and the carinderia stalls are fully operating. It gets hot and crowded as the day progresses.