In celebration of Filipino Food Month, this event is proudly brought to you by the Mabalacat City Arts, Culture & Tourism Office in partnership with Mabalacat City College.
𝐏𝐞𝐬𝐚𝐧𝐠 𝐁𝐮𝐥𝐢𝐠
A beloved Mabalaqueno classic, Lola Nor’s Pesang Bulig features crispy fried mudfish simmered with cabbage, pechay, and ginger broth, served with a savory black bean and tawri dripping sauce. A true taste of home, best shared with heaping bowls rice.
𝐏𝐞𝐭’𝐬 𝐊𝐢𝐥𝐚𝐲𝐢𝐧
A hearty Kapampangan favorite, Pet’s Kilayin combines tender pork, crispy fat, liver, and vinegar in a rich, savory stew. Passed down by Jose “Pet” Espanta, this dish is a true celebration of family tradition, and bold flavors.
𝐏𝐮𝐥𝐮𝐭𝐮𝐤
A bold and beloved Kapampangan dry dish, Pulutok features marinated pork lungs sauteed with garlic, onions, and peppers, bursting with rich, smoky flavors. Perfect with rice or an ice-cold beer, it’s a true Mabalaqueno favorite passed down through generations.
𝐋𝐚𝐠𝐚𝐭 𝐏𝐮𝐬𝐨
A true taste of old Pampanga, Lagat Puso blends tender banana heart (“puso ng saging”) with shrimp, garlic, and sukang sasa vinegar for a tangy, conforting dish perfected over generations. Simple sour, and full of heart.
𝐒𝐢𝐬𝐢𝐠 𝐌𝐚𝐭𝐮𝐚 𝐧𝐚𝐧𝐠 𝐀𝐩𝐮𝐧𝐠 𝐏𝐢𝐧𝐢𝐧𝐠
A timeless Kapampangan original, this classic sisig by Rufina “Pining” Galang Reyes uses tender boiled pork head, crushed pepper, onions, and vinegar (aslam)-carefully hand-mixed and chilled to bring out its bold, fresh flavors. Best served cold as a pulutan or paired with rice, it’s a rice of Pampanga’s heritage.
𝐅𝐫𝐞𝐬𝐡 𝐋𝐮𝐦𝐩𝐢𝐚 𝐰𝐢𝐭𝐡 𝐆𝐫𝐞𝐞𝐧 𝐏𝐚𝐩𝐚𝐲𝐚
Rooted in the humble kitchens of Imang Ester Castro and passed down to her daughter Celine Castro Hamada, this vibrant fresh lumpia blends green papaya, crisp vegetables, and savory shrimp or chicken, wrapped in delicate homemade egg crepes. Topped with a rich peanut “osyo” sauce, it’s a timeless family recipe born from love resilience, and true Kapampangan hospitality.
𝐏𝐮𝐥𝐯𝐮𝐫𝐨𝐧 𝐚𝐥𝐚 𝐂𝐞𝐥𝐢𝐧𝐞
A sweet memory from Imang Ester’s kitchen, Polvoron ala Celine blends powdered milk, toasted flour, sugar, and butter into a rich, crumbly treat-simple, nostalgic, and lovingly handcrafted with the warmth of homegrown Kapampangan tradition.
