No better place in the Philippines can represent the country's rich food history than Pampanga. As the culinary capital, this north Luzon province is home to delectible dishes and flavors cooked in the most unique ways, from the sizzling sisig to menudo, among others.
Passed down from one generation to another, these exotic recipes were created out of necessity during war times--an integral aspect of the country's colonial history.
"When kapampangan men were sent to work in Cavite shipyards during the Spanish era, only women and children were left to take care of homes. Kapampangan women kept food on the table by turning frogs and mole crickets into tasty dishes," said tourism secretary Bernadette Romulo-Puyat.
To know more about Pampanga and its rich culinary history, watch this #SummitOriginals video:
