TOL VIEWS
Among the equally astounding provinces of the Philippines, the most acclaimed perhaps when it comes to food and cuisine is Pampanga. From appetizers to entrèes to desserts, the delectable creations of Pampanga are almost surely among the favorites. That special blend of flavors and native spices make Kapampangan dishes irresistible to the tongue’s palette.
The story of how Pampanga developed into the country’s Culinary Capital is not one that is written in Philippine history books. All that is known is that the Spanish friars and soldiers discovered the Kampangans’ cooking skills and their creativity in combining a variety of flavors to create dishes that to this day remain Pampanga’s best. Kapampangans were trusted to cook and serve government and church authorities during the Spaniards’ rule of the Philippines. Kapampangan cooking must have been really good to have earned the confidence of those in the seat of power.
Geography might give us a clue on how Kapampangans developed their kitchen secrets. Some have surmised that this skill was developed because of the readily available supply of ingredients in the area. Pampanga is situated in Central Luzon where land was vast for rice and vegetable plantations, as well as its proximity to Manila Bay where all sorts of ocean food treasures may be found. Pampanga’s rivers and mountains also provide a rich supply of other native ingredients that gave Pampanga dishes their distinct taste.
As already mentioned, Pampanga is known today as the Culinary Capital of the Philippines, a title given by media. Among the flavorful dishes that Pampanga is locally and internationally known for include sisig, which was invented by a local carinderia in Angeles City, morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, afritada, bringhi or paella, taba ng talangka, tocino at langgonisa. Many of the “lutong bahay” dishes that we know are original Kapampangan food creations. Desserts from Pampanga are also among the favorites. Who doesn’t love Razon’s halo-halo from Guagua, their suman sa gata, suman sa lihiya, and tamales? There is also tibuk-tibuk which is a sweet delight made of carabao’s milk.
Food tourism not only in Pampanga but also in other parts of the Philippines should be given the support and boost needed to further develop Filipino cuisine and explore broader horizons for the Filipino brand of flavor. More than the scenic views that provide feasts for the eyes, the warmth and hospitality of our people, we can likewise provide a gastronomic experience for tourists that will keep them coming back for more — and Pampanga is surely the place to start.