LOS ANGELES—The Filipino’s love affair with food is a cultural truth that cuts both ways—an exaggeration and an understatement. The traditional three main meals a day – almusal (breakfast), tanghalían (lunch), and hapúnan (dinner) plus an afternoon snack called meriénda -- are still life’s ritual to many Filipino Americans.
Baby back ribs with sourdough roll, blackened Cajun chicken or deep-fried mozzarella cheese? These are all good, but a meal is not a meal to the Pinoy without his staple boiled white rice—with a choice of obligatory dishes like piniritong isda (deep fried fish), lechón (whole roasted pig), longganisa (sausage), tapa (beef jerky), torta (omelette), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce), pochero (beef in bananas and tomato sauce), afritada (pork or beef simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles), and lumpia (fresh or fried spring rolls).
Whenever we talk of pagkaing Pinoy—overseas and back home—we all agree that Pampanga province’s proud and feisty Kapampangans’ cuisine reigns supreme. Pampanga, located in the Central Luzon island region and lies on the northern shore of Manila Bay, is famous for its culinary industry—with well known food products that range from the ordinary to the exotic.
By Pasckie Pascua
Contributing Editor
(i really do not know what made people think that pampanga's cuisine is the best.. what so special about food when cooked by a kapampangan??.. nyways, this thought makes me smile :) and giving me enough courage to pursue my passion in the kitchen.. thanks to those who appreciate kapampangan cuisine :D)
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