While other provinces boast pristine beaches and breath-taking spots, Pampanga being a

province that is almost land-locked (if not for its coastline areas facing Manila Bay), the

province cannot brag much on nature-given wonders other than the province’s most famous

terrain Mt. Arayat.  While there are not so many sights to see in the province, it’s undeniable

that Pampanga has a rich culture and heritage that every Kapampangan is proud of.

 

One biggest credits of this pride comes from the Kapampangan’s way of cooking which

made the province the “Culinary Capital of the Philippines”.  If you’re visiting the province,

the no.1 in your to do list should be eating.  Remember this: “When in Pampanga, EAT!”

 

Here is a list of the dishes that you shouldn’t miss in Pampanga:

 

1. Sisig

 

 

On top of the list of dishes that is well known to be an original Kapampangan dish is – sisig!.

The dish consists of different pig parts (mostly coming from the head) mixed with chicken or

pork liver.  With these ingredients, the Kapampangan’s were able to create an iconic dish

that is very well known around the country.  World-renowned television chef Andrew

Zimmern includes sisig as one of the dishes that can change the world.  You can never

claim that you went to Pampanga if you have not tasted the authentic Kapampangan sisig.

 

There are a couple of restaurants offering this dish, but there are two establishments in

Angeles City that are well-known because of their own take of the sisig: “Aling Lucing’s” and

“Mila’s Tokwa’t Baboy”.

 

“Aling Lucing’s” is known as an original  for the “modern day sisig”. It is because of Lucia

“Aling Lucing” Cunanan  that Angeles City was named as the “Sisig Capital of the

Philippines”. Even after her passing, the original branch of “Aling Lucing’s” still stands along

the old rail road tracks of Angeles City called “Crossing”.

 

Although known for their Tokwa’t Baboy (thus the name) Mila’s Tokwa’t Baboy,  they are

also famous for their different take on the sisig. Instead of grilling the pig’s head, Mila’s

deep-fries it before serving it on a sizzling plate, making their sisig crunchier that the

traditional sisig.  This recipe of sisig was innovated in the 80’s and is still loved until now.

 

(Want to know which sisig is the best in Angeles City? Click here to know more!)

 

2. Betute and Camaru

 

 

Having expansive rice fields throughout the province, it’s no doubt that the critters found in

these fields ended up in the plates of Kapampangans. Categorized as exotic or bizzare,

the betute (stuffed frog) and camaru (crickets) are a favorite to locals. While frog legs are

common for the French, Kapampangan’s eat their frog whole, stuffed with ground pork

meat, and then deep fried. And while others cringe when thinking of eating insects,

Kapampangan’s just love their crickets cooked adobo style called camaru. If you want

legitimate bragging rights of eating exotic Kapampangan foods, then these dishes are a

definite must-try.

 

3. Buro

 

 

Buro or balo-balo   is basically fermented rice (mixed with shrimp or fish) which is a popular

condiment in Pampanga. Some find eating buro extreme, maybe because of its pungent

smell and appearance, but it makes eating much better. Once you overcome the thought of

eating fermented rice, you might find eating buro delectable especially with deep

fried hito (cat fish), mustasa (mustard greens), and boiled vegetables (okra, eggplant, etc.)

on the side.

 

4. Bulanglang Kapampangan (Guava Sour Soup)

 

 

This dish looks like a typical sinigang but it smells and tastes differently. Sinigang  takes its

sourness from the tamarind used for the broth, while bulanglang takes its sweet and sour

flavor from the native guava. Usually mixed in the fruity thick soup are milkfish

belly, ulang or fresh water prawns, and pork and partnered with something salty

like bagoong (shrimp paste), patis (fish sauce), or soy sauce. Celebrity chef and travel host

Anthony Bourdain was able to try this dish at Claude Tayag’s Bale Dutung and describes

bulanglang as “a dish with so many flavors in just one scoop.”

 

5. Murcon

 

 

Everybody’s Café a Pampanga-bred restaurant is proud to say that their Murcon is the dish

that made them known in the Philippines. Murcon is a savory meat dish which is much like

an embutido or meat loaf. Pampanga’s version of this meat roll is stuffed with sausage or

chorizo, carrots, hard-boiled eggs, and quezo de bola – making the flavor much richer and

perfect for a cup of steaming rice.

 

Click here for a recipe of the Murcon

 

6. Tocino (Pindang)

 

 

The tocino is probably one of the famed products of Pampanga that has been a staple of

Filipino breakfast item for many years. If it’s your first time to hear about this dish, tocino is a

processed pork meat that is sweet and salty when cooked, perfect for rice and sunny side

up egg on the side.

 

While this product is available nationwide, you should not miss-out on the chance to taste

the authentic Kapampangan tocino that is offered only in the province which is “Pindang

Damulag”  - a thinly sliced carabao meat cured with vinegar and seasonings. The taste

of pindang is sour compared to the sweet tocino that we are all familiar with, but pair it with

a cup of rice with sliced tomatoes on the side, and you’ll surely experience one taste that is

uniquely Kapampangan.

 

7. Tibuk-tibuk

 

 

Besides their main dishes, Kapampangans also take their desserts seriously. One dessert

that you should try when visiting Pampanga is tibuk-tibuk. This is Pampanga’s version of

Maja Blanca that is traditionally made with carabao’s milk, with a hint of dayap zest (local

lemon) with latik on top. Tibuk-tibuk or tibok is literally translated as “heart beat” that

describes the bubbles pulsating up and down (that looks like a beating heart) when the

pudding is cooked. We suggest you try Susie’s Cuisine’s version of the tibuk-tibuk, for that

creamy, melt in your mouth goodness that tastes like heaven.

 

8. Halo-halo

 

 

 

If you’re in Pampanga, don’t miss out on the chance to try two of the well-known halo-halo

establishments in the area, which are Razon’s Halo-halo and Kabigting’s Halo-halo. These

two names are considered as royalties in the local halo-halo scene. What makes their

version of the halo-halo special is they use minimal ingredients for the dessert.

 

Razon’s version of the halo-halo has only three ingredients which are sun-ripened saging

na saba (sweetened local banana), macapuno, and leche flan with dayap rind topped with

finely shaved ice. Kabigting’s Halo-halo also has a handful of ingredients which are sweet

beans cooked halaya style, cream corn, and their special ingredient which is pastillas made

from carabao’s milk.

 

9. San Nicolas Cookies

 

 

San Nicolas Cookies or Panecillos de San Nicolas is a simple pastry made from very few

ingredients. What makes these cookies special are the intricate and embroidered-like

design that was shaped in hand carved molds. The taste of the Panecillos de San Nicolas is

very milky, deliciously crunchy, and not too sweet.  The cookies are best paired with a hot

cup of Chocolate de Batirol or coffee.

 

Almost synonymous to this pastry is the name Atching Lillian Borromeo—one of

Pampanga’s culinary expert and is considered as the keeper of heirloom Kapampangan

recipes. If ever you happen to visit Pampanga, make it a point to order Atching Lillian’s San

Nicolas cookies which you can pick-up at her residence in Mexico Pampanga.

 

10. Turrones de Casoy

 

 

Turrones de Casoy is a favorite and an age-old delicacy in Pampanga. It like a nougat-like

treat made of chopped cashew nuts cooked peanut brittle style that are shaped in long

sticks wrapped in an edible paper-thin wafer. This is a specialty product of the town of Sta.

Rita Pampanga and is sold in most pasalubong centers all throughout the province.

 

If you’re planning to visit Pampanga anytime soon, do not forget to bring a mighty appetite.

Because you’ll definitely have an unforgettable dining experience at the country’s Culinary

Capital. -

Pasalubong

1.       Tibuk-tibuk     Also listed in the top 10 dishes you need to try, tibuk-tibuk is a perfect food item you can take back home. Tibuk-tibuk is famous dessert during fiestas and other big celebrations in the province. It is Pampanga’s 2.0 version of the maja blanca minus the corn that is a usual ingredient for the maja blanca. Tibuk-tibuk is traditionally made with carabao’s milk mixed with a hint of dayap (local lemon) zest topped with latik. Its taste is sweet, smooth, and definitely heavenly!    

2.       Moche     A local verison of Japan’s Mochi (sticky rice cake), moche is another Kapampangan specialty snack.  Made famous by Susie’s Cusine (has several branches in Pampanga), moche is made of gloutinous rice dough stuffed with bean paste and then topped with a generous amount of sweet coconut milk. Mmm-mmm-mmm!  

  3.       San Nicolas Cookies     An heirloom cookie recipe, San Nicolas is a perfect pasalubong you should bring back to your home. Also known as Panecillos de San Nicolas, this pastry is made of simple ingredients of flour, sugar, coconut milk, dayap zest, etc. What makes these cookies special are its embroidered-like designs that were shaped in hand-carved molds.  If you’re planning to buy San Nicolas Cookies, its best that you order them in advance from Atching Lillian Borromeo of the town of Mexico who is known as Pampanga’s culinary expert and keeper of Kapampangan heirloom recipes.    

4.       Batirol       A perfect pair for the San Nicolas Cookies is the chocolate drink known as batirol. This drink has a very distinct flavor and texture coming from its main ingredients

which are cacao beans and peanuts. You can buy a jar of a batirol concentrate at any Choco-late Batirol branches found in the City of San Fernando and Angeles City.    

5.       Turrones de Casoy     A famous product of Sta. Rita town, Turrones de Casoy is an age-old recipe of a nougat-like delicacy. Turrones de Casoy are cashew nuts cooked peanut brittle style, shaped in long strips and then wrapped in (edible) paper-thin wafer.   This product made famous by the Ocampo Lansang Delicacies also comes from the same town. They are also famous for their dessert sansrival which is a torte cake made of heavenly layers of thin meringue, slathered in rich buttercream icing topped with lavish amount of shaved cashew nuts.    

 6.       Pastillas     Pastillas is usual delicacy in several provinces the Philippines. But Pampanga’s version of this sweet treat is made of carabao’s milk instead of powdered milk usually used in “commercialized” pastillas. The famous names in Pampanga known to make the best tasting pastillas are Pabalan Delicacies and Carreon’s Sweets and Pastries in Magalang town, and Kabigting’s of Arayat who is also known for their halo-halo with pastillas.    

7.       Plantanilla     Other than pastillas, Carreon’s Sweets and Pastries is known to offer plantanilla which looks like a tiny crepe but is actually made of egg yolks cooked in sugar syrup and then filled with freshly made pastillas. This will definitely satisfy your sweet cravings!  

  8.       Buko Pandan Salad       An emerging banner product from Pampanga, is the buko pandan salad particularly from Nathaniel’s. This frozen delight is a concoction of coconut and pandan jelly married in rich coconut cream. Before having several branches in Metro Manila, Nathaniel’s first branch in the City of San Fernando was visited by people from all over Luzon just to get a taste of this famous dessert made by a Kapampangan.    

9.       Chicharon     Chicharon or crispy pork cracklings is a pasalubong from the town of Guagua and Porac which can be bought cooked or uncooked. This perfect beer match in Pampanga is usually paired/dipped in atchara or pickled unripe papaya.    

10.   Cheesebread     The cheese bread– considered as one of the best pastries in Pampanga, comes from L.A. Bakeshop who prides themselves as the “Home of the Original

Cheesebread”. These small-cut freshly baked breads are not stuffed, but instead coated with the milky goodness of cheese! Those who grew up around the City of San Fernando town proper (where the original branch is located) are likely to have memories of buying this sweet bread for snacks. Luckily, L.A. Bakeshop has extended branches in San Fernando and Angeles City which makes buying this pasalubong even more accessible.  

the song is a request from a lady who lost her ring given by her mother. she will give her heart to a man who can find the beloved ring..