When talking about Filipino food, one noteworthy province known for their exemplary cuisine is Pampanga. Dubbed as the culinary capital of the Philippines, the locals here, the Kapampangans, learned to master the art and techniques of cooking.
Many of the popular Filipino foods we are familiar with originated from Pampanga. In this article, you will learn about several delicious foods that Pampanga is known for.
Where is Pampanga?
To those who are not familiar, Pampanga is a province located in central Luzon. It is about 80 km northwest of Manila. The name Pampanga is derived from the word “pampang” which means riverbank, and the “Kapampangan” term means people by the river.
While Pampanga is known mainly for their food and cuisine, they are also becoming a tourist destination. Some sights and events here include the continuous development of Clark Freeport, the hot air balloon festival, and the giant lantern festival.
How did Pampanga Become the Philippines Culinary Capital?
The culinary expertise of Pampanga goes way back to the Spanish colonial period. History tells us that Spanish friars and sailors trained Kapampangans in cooking. They were influenced not only by Spanish cuisine but by Malay and Mexican cuisines as well.
These influences are then mixed with local ingredients and techniques that later on developed to what we know as the Kapampangan cuisine.
The Kapampangan cuisine has quite a range. They have simple everyday food, they have next-level versions of popular Filipino dishes, and they even have exotic food on the list.
When talking about cooking techniques, it said that the popular method called sangkutsa, originated from Pampanga.
Known Chefs From Pampanga
It is no surprise that Pampanga gives birth to many notable chefs. Here are some names and their known contribution to Filipino food.
- Lucia Cunanan: Lucia Cunanan is known for her restaurant Aling Lucing’s Sisig in Angeles Pampanga. Some say that she is the founder of the dish, but it is no doubt that her famous sisig turned Angeles to the ‘Sisig Capital’ and she is dubbed the ‘Sisig Queen’ as well.
- Larry Cruz: Larry Cruz is a chef and restaurateur known for the LJC group of restaurants. You may be familiar with the restaurants Abe, Cafe Adriatico, and Cafe Havana from the group.
- Lillian Borromeo: Lillian Borromeo is known as the inventor of Pampanga’s most famous cookie, the San Nicolas Cookies.
- Sau Del Rosario: Sau Del Rosario is a multi-awarded local celebrity chef known for his restaurant Cafe Fleur and his modern take on the famous Kare-kare.
What Food is Pampanga Known For?
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Sisig
Sisig is probably the most famous Kapampangan dish. This dish is traditionally made up of minced pork mask that is blended together with spices and seasonings. Its popularity started in Angeles, Pampanga and is now cooked all over the country in varying versions and styles.Try our sisig recipe here! Confusing sisig with dinakdakan? Learn the difference in this article: Sisig vs Dinakdakan.
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Bringhe
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Bringhe is a glutinous (malagkit) rice dish combined with meats, vegetables, and coconut milk. It is the Filipino-Kapampangan version of the Paella. This dish is associated with fiestas and festivals because of the colorful combination of its toppings.
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Pancit Palabok
Pancit palabok is a famous noodle dish made up of bihon (glass noodles) that’s mainly flavored with shrimp and shrimp broth and topped with meats and seafood. It is known for its vibrant orange color and unique flavor.Try our pancit palabok recipe here!
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Tocino/Pindang
Tocino is a sweet cured pork dish that has Spanish and Malay influences. It is one of the biggest produce of Pampanga as several food manufacturers are shipping packed tocino to the whole country.It is a common breakfast dish, usually paired with fried rice and eggs.If you want to try making homemade and all-natural tocino, see our recipe here!
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Betute
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Betute is a dish wherein frogs are stuffed with minced frog meat, pork, and other ingredients then deep fried. Yep, you read that right, frogs (particularly field frogs) are involved in making this dish and considered exotic and not for everyone.
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Tibok Tibok
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Tibok-tibok is a Kapampangan milk pudding made with carabao milk and glutinous (malagkit) rice. It has a gelatin-like appearance and is topped with latik or coconut curd. This local delicacy is served as a snack or dessert.
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Kamaru
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Kamaru or Adobong Kamaru is another known exotic dish in Pampanga. Why exotic? In case you are not familiar, kamaru is a mole cricket! Cooking this dish is quite straightforward as it is simply stir-fried in vinegar alongside some spices.
If you’re feeling adventurous, try this dish when you’re in Pampanga.
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Burong Kapampangan
Burong Kapampangan is a buro or fermented dish, wherein either fish or shrimp is fermented in rice. It is usually served as a side dish or dip, paired with fried meat. Although it is not an exotic dish, it is not for everyone due to its strong smell and flavor. -
Morcon
Morcon is another Spanish influenced food that is mastered by Kapampangans. It is a beef roll stuffed with several ingredients like sausage, cheese, carrots, and pickles. Making morcon is not a simple task that’s why dishes like these call for special occasions like Christmas.If you want to try making morcon, check out our recipe here. Confusing morcon with another festive dish called embutido? Learn the difference here: Morcon vs Embutido.
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San Nicolas Cookies
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San Nicolas Cookies or Pan De San Nicolas has become one of the favorite delicacies of Pampanga. It is a shortbread made with butter and coconut milk and is produced by Kusina Matua. The owner named the cookies after Saint Nicolas de Tolentino and is believed to have healing powers.
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Turrones De Casoy
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Turrones De Casoy or cashew candy is another delicacy and a popular pasalubong from Pampanga. It is a twist from the Spanish nougat and is made with egg, flour, honey, and cashews.
One delectable feature of this candy is its edible wrapper. No need to tediously remove it for you can eat the whole thing right away.
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Tokwa’t Baboy
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Tokwa’t baboy is a simple yet addictive dish you don’t want to miss in Pampanga. It is composed of deep fried tofu and pork meat, covered in a yummy sauce made up of mainly soy sauce and vinegar. It can be eaten on its own or topped over a lugaw (congee) dish.
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