Many provincial specialties can only be found where you experienced them.

 

When I first brought home Rico’s lechon from Cebu, I was so floored with how delicious it was that I would order from Cebu and have it flown here.

 

Today, we have versions in Manila that are just as good. My personal favorite is General’s Lechon chili garlic. I would have wanted Anthony Bourdain to have tasted this or Rico’s, too. I know Rico’s will be opening soon in Bonifacio Global City and I can’t wait!

 

I also love places like Fariñas Empanada and Balay Ti Empanada in Blue Ridge, Katipunan. These are both authentic versions of the ones I used to eat on the streets of Laoag, Ilocos Norte.

 

Chicken inasal is now all over the city but only a handful are, to me, authentic-tasting. I love Bing Tanalgo’s Bacolod Chicken Inasal and Tita Pat Cahili’s Bacolod Chicken House. I dream about those.

 

All these provincial specialties can now be had without having to travel far. Good for all of us in Metro Manila.

 

When I visited Bacolod and Iloilo, I also fell in love with their freshly made lumpia. Chef Tibong Jardoleza of Iloilo made me try one made by Kapitan Ising. He also makes a  delicious pancit molo. I kept on wishing my kids could try it. In Bacolod, the lumpia version that I enjoyed the most was made by Cecilla Baylon.

 

Here in Manila, I could never find this delicious Ilonggo specialty, or at least something as good as the one I tried in Bacolod until my badminton friend bragged about how well her mom makes them. I know Liliana has a sophisticated and exposed palate that when she says something is good, it’s worth looking into.

 

Secret recipes

 

So, one afternoon after church, I was driving home and got a call from her. “Your lumpia is ready for pick up.” I passed by her mom’s place only to find out there was a family reunion.

 

Awkward as it was, I met Bing Lopez, the maker of this popular lumpia. It is in these family gatherings that all the secret recipes are displayed.

 

I was initially shown a pack of five pieces of lumpia and asked to take some. I lied and said I’d like three. Buti na lang, they forced me to take the pack. I thanked the family and drove off.

 

Having been on intermittent fasting for a week or so at the time, I was famished. Before I even reached Ateneo from White Plains, I had already eaten all five pieces. They were that good!

 

The fresh lumpiang ubod were individually wrapped in waxed paper. With a lettuce leaf sticking out on the top, the ubod had a mild crunch to it.

 

It was mildly sweet, and tasted of very strong fresh garlic, which I loved! It was perfect for someone on a diet like me but I guess not when you have five pieces in less than 10 minutes.

 

Lopez used to make them only for special occasions. Now she accepts orders, minimum of 40 pieces. They will last three days in the fridge, I am told. No preservatives.

 

Happy eating!

 

 

Call Wawa Bing’s Ilonggo Fresh Lumpia at 5060303, 0966-4388513.

My Fukuoka/Hiroshima/Osaka food tour will be held in November. E-mail me at [email protected]