Food
Atching Lillian's kitchen in Mexico
In an ancestral house in Mexico's Parian, one of the masters of Kapampangan cooking feeds groups and sells San Nicolas cookies.
Mexico
Stories
Food in Pampanga
Food
Armando's Pizza and the Camalig
How a 19th-century granary in Angeles became home to a pizza billed as the national pizza.
Angeles
Culture
San Nicolas cookies: Mexico's miraculous shortbread
Arrowroot, egg yolk and coconut milk pressed in carved moulds: the San Nicolas cookie and why Mexico believes in it.
Mexico
Culture
Camaru: why Magalang celebrates the cricket
Crickets were once a farm snack sold to Angeles buyers. Now they are the emblem of an award-winning Magalang festival.
Magalang
Community
Santa Rita, the pastry town
Turrones de casoy, sans rival, uraro and masa podrido: how a small Pampanga town built its name on sweets.
Santa Rita
Culture
Duman: the green rice of Santa Rita
Harvested young for a few weeks each year, dúman is Santa Rita's Christmas treasure. Why it is rare, and how it is made.
Santa Rita
Culture
Palapat: Masantol's mangrove fruit
The apple mangrove guards Masantol's riverbanks and fills its kitchens with jam, vinegar and sour broth. Now it has a festival.
Masantol
Food
Why Kapampangans cook the way they do
From Spanish friars to a republic's first banquet, how Kapampangan cooking became its own tradition.
Pampanga
Culture
Tugak: why San Fernando throws a party for frogs
Frogs are a Kapampangan delicacy, and San Fernando has a festival to prove it, with frog races, catching contests and cooking.
San Fernando
Food
Cang Daba: how buro may have named Candaba
Was Candaba named after a place called Candawe, or after the big jars of fermented fish its people sold? Two stories.
Candaba
Food
Aglibut: Magalang's sweet tamarind
At PSAU in Magalang, a sweet tamarind variety is being grafted to make the town the tamarind capital of the country.
Magalang
Community
Masantol, seafood capital of Central Luzon
Shrimp, prawns, crabs and clams: how Masantol's delta waters feed Pampanga and beyond.
Masantol
Culture
Pan de San Nicolas: the biscuit of Macabebe's patron
The shortbread pressed in carved wooden moulds that Kapampangans associate with San Nicolas de Tolentino.
Macabebe
© Ralff Nestor Nacor · CC BY-SAFood
Duck, charcoal and sisig: eating your way around Clark
Clark's hotel kitchens and a Kapampangan favourite, from Cantonese duck to Aeta-named sisig.
Clark