Having San Fernando as its capital city, Pampanga is one of the old provinces in Central Luzon where remnants of Spanish colonialism are preserved. Named after a river bank by the Spaniards, its inhabitants are usually known as the Kapampangans. What makes this province's trade mark is not only its Mount Arayat, Diosdado Macapagal International Airport or other man-made tourist spots. This flourishing province is best known to be a center of culinary expertise in the country.
Below are just some of the well-known dishes of the Kapampangans. These mouth-watering dishes are known to be among the most evolved and refined of Filipino foods.
Sizzling Sisig
Sisig is very popular as "pulutan" which complements to drinking beer or wine. For its popularity in the place, people in fact annually celebrate "Sisig Festival" where people cook this dish in different kinds of recipes. This famed dish is typically a mixture of cooked and diced pig cheeks and ears spiced with calamansi juice, chopped onions, vinegar and other local spices. More often than not, it is served in a sizzling plate.
