Pampanga is undoubtedly the country’s “culinary capital” with its plethora of delectable dishes cooked with the old-fashioned flair handed down across generations. As a proof of its rich culinary heritage, each town has a unique specialty from soup, appetizer, entrée, side dish to dessert and beverage.
Here is a list of a delicious dozen to try if you travel around the province, which is just a portion of its vast culinary arsenal. Do note that each locality would have its own rendition of the dishes based on their own traditions and available ingredients.
1 Sisig. Pampanga’s quintessential delicacy of minced grilled pork’s cheeks, ears and snout is mixed with chicken liver, onions, spices and calamansi, and is often served on sizzling iron platter. The sisig, which originated from Angeles City, is held so sacred by the Kapampangans, that adding egg or mayonnaise is considered sacrilege.
2 Camaru Ginisa. Also called ginisang camaro, it is an exotic appetizer of field crickets stir fried in soy sauce, salt, and vinegar, and later sauteed in tomatoes.
3 Biringhe. Inspired by the Spanish paella, it is commonly prepared with glutinous rice, chicken, chorizo, peppers, raisins, peas, turmeric and coconut milk.
4 Betute Tugak. Dressed frog stuffed with minced frog meat or pork and finely chopped ingredients.
5 Begukan Babi. Crispy pork with bagoong (fish paste), which is a variation of the traditional “binagoongang baboy”
6 Murcon. A variant of the typical morcon, the Kapampangan version is made from ground pork and beef, chorizo, onions, raisins, eggs, grated cheese and wrapped in pig’s caul fat and steamed afterwards.
7 Lagat Pusu. Banana blossoms or “puso ng saging” soaked in vinegar which makes an excellent aide dish
8 Sizzling Balut. The popular appetizer of fertilized developing egg embryo heated on an iron plate.
9 Armando’s Pizza. A bestseller at Angeles City’s Camalig Restaurant, it prides itself as the “Pambansang Pizza”, with native ingredients such as salted eggs, anchovies and longaniza. It is best paired with the Camalamig chilled house drink which is akin to gulaman.
10 Tibuk-Tibuk. Dessert pudding made from carabao milk and ground soaked in glutinous rice which has a soft jelly-like texture and topped with latik.
11 Sanikulas. Named after San Nicolas de Tolentino, it is a buttery shortbread-like cookie made up of arrowroot flour, coconut milk, and egg yolks, and molded with the image of the patron saint.
12 Halo-Halo. Perhaps the most popular Filipino refreshment, it is a shaved ice dessert or drink with assorted sweet ingredients. Among the sought-after brands are Razon’s of Guagua, Teresita’s of San Fernando, Kabigting, and Susie’s Cuisine which have their own twists and flavors.
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