A dish made from parts of pig head, and liver, seasoned with onions, calamansi, and chili. Lucia Cunanan of Angeles City, known as the Sisig Queen, reinvented this traditional Kapampangan dish by serving it to her customers on a hot plate. It then transformed into a sizzling, crunchy, and saucy pork dish, thus making it a “pulutan” favorite. Since then, Angeles City became known as the “Sisig Capital of the Philippines.” In 2003, the late Angeles City Mayor Carmelo “Tarzan” Lazatin spearheaded the first ever Sisig Festival, where spectators from around the country came to watch the sisig being cooked on a giant sizzling plate. After tasting the said dish, renowned chef and travel documentarian, the late Anthony Bourdain, called Aling Lucing’s sizzling sisig as “the best pork dish” in the world.
—For those who want to avail of the sizzling plate of Woodconcept by Madison seen here in this photo, please check out OTOP STORE Angeles City
KAMARU
Kamaru is a Kapampangan dish made of mole crickets (sometimes referred to as rice-field crickets since they are found mostly in rice paddies in Pampanga), which are often sautéed in garlic, onion, tomatoes., then simmered in vinegar.
Some customers also prefer to have their kamaru cooked adobo-style, or just have them deep-fried.
Kamaru is a dish that’s not only unique and interesting, but it is also packed with protein and B-vitamins because of its main ingredient.
Head over to Everybody’s Café to experience their one-of-a-kind version of Kamaru, that’s been a most requested item on the menu by locals who frequent the place, and tourists as well.
A must try authentic and exotic Kapampangan dish, especially for foodie adventurers out there.
-For those who want to avail of the charter plate of Woodconcept by Madison seen here in this photo, please check out OTOP STORE Angeles City.
BETUTE
An exotic Kapampangan dish of fried frog stuffed with minced frog meat or pork, and other finely chopped ingredients.
The name betute is a word play on “butete,” the Tagalog word for “tadpole.”
Kapampangans have always been known to be resourceful and creative, when it comes to creating memorable dishes. During the rainy season, while farmers made use of rainwater to irrigate their lands, youngsters nearby would pass time catching frogs which would usually be abundant during this season. Each family would have its own style and tradition of catching frogs, which would then be passed on to the next generation.
This frog-catching tradition is highlighted and celebrated during the Piestang Tugak : The Annual San Fernando Frog Festival.
Betute is often found in most Kapampangan restaurants all over Angeles City, but if you’re trying it for the first time, you can never go wrong with Everybody’s Café: Home of Authentic Kapampangan Cuisine, where they have been preparing this exotic dish since the 1950s.
—For those who want to avail of the rectangular plate from Woodconcept by Madison seen here in this photo, please check out OTOP STORE Angeles City