Let’s have lunch at Mexico, Pampanga

The dishes served by food historian and chef extraordinaire Lillian Lising de Borromeo are the main draw when one visits Mexico, Pampanga. This talented lady prepares traditional Kapampangan cuisine that one would savor. She happily shares her knowledge too, especially in baking the Panecillos de … [Continue Reading]

Lechón pugón for breakfast in Guagua

Lechón pugón is pork in its most divine form, as claimed by guests who have enjoyed it. These slabs of meat are baked inside an old brick oven for four hours using ipil wood to release their smoky flavor. The crunchiness of the skin stays longer probably because it's baked. Mr. Mario Lapid, the … [Continue Reading]

Delicious kamarú served in San Fernando, Pampanga

Anyone in the mood for kamarú (mole crickets) for dinner? Trust us, food served in Everybody's Café is topnotch, from the rich drippings of its morkón to its delicious exotica such as its kamarú and bétúte (frog stuffed with minced meat). The kamarú is cooked well to perfection, with the … [Continue Reading]

Feast on the sweetness of Magalang

The aftermath of the Second World War compelled a lady in Magalang, Pampanga, to do what she does best—create masterful confections that appeal to the young and old. Carreon's Sweets rose from an atmosphere of despair and recovery. Today, the store induces a sugar high by selling its famous … [Continue Reading]

Sta. Rita: Turrones de casuy, sansrival, at iba pa

Kampampangan historian Don Mariano Henson listed Pampanga as one of the most prosperous provinces in the 1930s. The cash crop that made it wealthy? Sugarcane. This abundance of sweetness produced heavenly treats such as the turrones de casuy. The cashew nougat is wrapped in white paper-like wafer, … [Continue Reading]