Viajeng Cusinang Matua Kapampangan Culinary Tour


This is how lunch is served visitors in old Capampangan households. Aside from the Christmas season, summer is usually the time we entertain the most, with the Lenten holidays, fiestas and the long vacation bringing in family and friends.

The kitchen is always a beehive of activity. The large pots and pans are taken out from where they are kept most of the year. Special recipes are lavished with all the love it takes to cook them.

Guests often leave fully satisfied and eager to come back. After all, Capampangans are known for their hospitality, as well as for the cooking that goes with it.

Each time I am asked where the best Capampangan food can be found, I am at a loss for words. There is no single place, nor a single town or even a district that has a monopoly over good cooking. Even towns that are famous for specific specialties (ex: tamales from Cabalantian in Bacolor) are most probably known for these because they are successful in selling them.

Many restaurants and chefs are also offering Capampangan dishes and these are very well-accepted but these have already been adapted to the mainstream market.

The best of Capampangan cuisine is served in private homes. This summer, several Pampanga houses are opening their doors to welcome visitors and introduce them to their specialties. One of the families are the Gosioco’s who still live in a large, vernacular house of around 150-years old (picture above).

Karlo the Sleepy Traveler and cultural tourism specialist Alquimista, Inc. are organising coordinating to organise the day trip. Yours truly will be one of the resource persons. E-mail Karlo (karlodeleon@gmail.com) to reserve a slot for the 14 April tour.