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Pinakbet pizza is old news. So is bagnet (deep-fried pork) and dinardaraan (dinuguan, blood stew) pizza. Those are served in many Ilocano eateries today, possibly confusing foreign tourists who may think that they landed in a lost town of Italy.
I have the utmost respect for Nick Rodriguez of Bistro Candon. His love for his hometown and passion for his craft make me even prouder to be Ilocana.
Chef Nick Rodriguez of Bistro Candon shares more about his beloved Ilocandia cuisine: Pinakbet. “The word pinakbet comes from the...
