Pampanga - the Culinary Capital of the Philippines

Pampanga is a province in the Philippines situated in Central Luzon, commonly known as the Culinary Capital of the Philippines. Its capital city is San Fernando, Pampanga.
The name "La Pampanga" was given by Spaniards who encountered natives near the river bank or pampang.

During the Spanish era, Kapampangans were trained to cook which inspired them to create their own style of cooking, infused with the Spanish culinary influence.
Having earned their title, Kapampangans made it a cultural tradition to pass down their skills to generation after generation.

Kapampangans' style of cooking is through preserving food, also called as singkutsa. 
Singkutsa is the method of marinating or cooking food halfway in order to preserve them for big events such as fiestas, where meals are served in large amount.
Preserving meat with spices produce tastier meals, making their food stand out from those made through regular cooking techniques.

Some of the most common Kapampangan dishes are tocino, sisig, murcon and biringhe.
Kapampangan cuisine also consists of exotic food such as kamaru (mole crickets) or frog meals. 

If you're in search of a food adventure in the Luzon area of the Philippines, Pampanga is the best choice for a worthwhile trip!