Thousands of foodies flocked to Valdes Street, known as “Crossing” in Angeles City for the annual Sisig Festival last April 29, 2017.
Long before Filipinos took interest in learning cooking, baking and everything in between, many Filipinos have already distinguished themselves in this field, making name for themselves, for the country, and for Angeles City.
From simple kakanins to mouth-watering pastries and confections bearing elegant French or Spanish names, here is a list of such goodies—often available at the local panaderia and pasalubong centers, or exclusively made only for the most special occasions.
Folklore has it that KÁRI was once the Kapampángan people’s signature dish. Kapampángan were said to establish the first KÁRIYAN (carijan) ‘places that cook/serve KÁRI’ in Manila during the Spanish era to cater to the homesick Kapampángan colonial bureaucrats, soldiers, sailors and students who were working and studying in Intramuros.
SÍSIG has always been a part of Kapampángan culinary history. It may have been as old as the history of the Kapampángan nation itself. In 1732, Spanish friar Diego Bergaño recorded the existence of SÍSIG in his Vocabulario de la Lengua Pampanga.
Culinarya Pampanga is a united alliance of chefs, restaurants and educators in Pampanga who pledges their professional knowledge and skills to culinary excellence with a vision of furthering Pampanga as the Culinary Capital of the Philippines.
Located on bustling Sto. Rosario Street, the old camalig (“shed” in the Kapampangan vernacular) is truly a “must-see” for both residents and tourists as it is one of the city’s few surviving legacy structures that has withstood the twin ravages of time and modernization, having been adaptively reused for commerce long before heritage preservation in business was in vogue.
Now on its third year, the food festival attracted food lovers of the different products and delicacies of Regions I, II and III and the Cordillera Administrative Region.
September 18, 2014, members of the KFI began to realize their vision of opening a café to serve as a refreshment area for the visitors and as an additional attraction to the museum.
It is no surprise that Chef Sau fell in love with cooking. And his romance with food can be traced back to his childhood years. Growing up in his hometown, he was surrounded by people who loved to cook.
The culinary capital of the Philippines offers no short of choices for different cuisines whether local or international.
Cioccolo Bistro is a perfect venue to spend the night with friends or family to have a good chat over great food. Their dishes in fact gives you a taste of Chef Froi Cruz’ recipes who gained his culinary expertise here and abroad.
Food trucks and food carts posted sold out signs after thousands of people had packed the grounds of Holy Angel University (HAU) to feast over scrumptious food in Central Luzon’s first ever Food Truck Fest held last April 29-30, 2016.
Angeles City brought together the biggest gathering of Sisig cookers and enthusiasts from all over the City and the country as it staged the second year of Sisig Festival.
The title “chef” may have always been tagged to his name but Claude Tayag reiterates that his “main career is being an artist”.
This year, Pampanga’s most iconic dish took center stage during the Department of Tourism’s (DOT) Flavors of the Philippines held last April; a prelude to DOT’s Madrid Fusion Manila.