Tarlac st.

chrystopher c dizon

This is the busiest place here in Pampanga,. it's mixed with the old and new trend, culture and tradition which of it lookesxon History(non MSM mostly) that Kapampangans are well established even before the Spaniards. It was also said that Cantonese/Chinese gave them or shared (KApampangans) their skill of cooking, but I digress, there are many known kapampangans who are regular natives and people that are no Chinese Origin that ordinary food can turn into a delightful and delicious dishes.SISIG is one, where in our known History that it was the Americans Left Overs with Pork leg/hind that were to be thrown on bins yet my proudly ancestors just found a recipe out of it.. CRISPY PATA and SISIG.. Original and KAPAMPANGAN.. and don't dare me of how Chinese, Indonesians or Vietnamese turn , rats or scorpions in to deep fry cuisine.. because I'm near mountains or rice fields many rats find refuge and steals Farmers hardworking specially on plowing season.. But that is another story which I can tell you more later..

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