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 San Nicolas.

Be Atching Lillian’s apprentice for one day. Join our tour and learn more from one of the renowned names in Pampango cooking!

 

Tilaok

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 proud manager who introduced us to this dish, shares that the oven was intended for baking bread but a customer found a better use for it, which is to cook pork, chicken and beef.

Take this tour and find out for yourselves why Lechon pugón is hailed as “liemporn” a term coined to sum up how obscenely good this is.

Tilaok

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 cricket’s body, sans appendages, prepared thoroughly for you. This is the best way to face your fear and eat really good food! Take our tour to find out!

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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 plantanillas, a lethal and exciting combination of egg yolks formed as crepes and wrapped around pastillas gatas damulag (carabao milk pastillas).

Take a trip with us and feast on the sweets of Carreon’s!

 

Tilaok

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, which might remind you of Mass on Sundays.

See how they’re made and meet the oldest worker in Ocampo-Lansang’s Delicacies. Take this tour and discover other offerings that you might want to take home.

 

Tilaok