This research, conducted at West Visayas State University – Himamaylan City Campus, explores the development and acceptability of Frog Pastil as an alternative to the traditional Chicken Pastil. The study focuses on determining the sensory qualities of Frog Pastil in terms of appearance, aroma, taste, and texture, and assessing its overall acceptability among students, faculty, and local chefs. Using the 9-point hedonic scale, sensory evaluation results showed that Frog Pastil was rated "Highly Acceptable" across all attributes, with no significant difference in preferences among the respondent groups. These findings indicate that frog meat can serve as a nutritious, sustainable, and culturally adaptable protein substitute in Filipino cuisine without compromising flavor and consumer satisfaction. The study highlights Frog Pastil's potential to contribute to culinary innovation, food diversification, and local culinary tourism, while encouraging openness to alternative protein sources.