By Angelo Comsti
Tuguegarao fed me and my friends well. Among our guilty pleasures were a whole organic lechon with skin so crisp we snacked on it like chips, and the Imelda fish (bighead carp), which we found at the Don Domingo Wet Market and had our hotel chef cook it as sinigang and grilled steaks.
MenuBy Margaux Salcedo
There are restaurants that serve international cuisine— French, Filipino, American, Japanese. And there are dining places that combine influences from various parts of the world and somehow come into their own.
By Irene C. Perez
A trip to Pampanga means being spoiled with home-cooked delicacies, usually from heirloom recipes. The province is home to sisig, grilled crisp and chopped, or traditionally stewed in vinegar. There’s also bringhe, the Tagalog paella.