Finely chopped pork face and ears, traditionally grilled, simmered, and seasoned with calamansi and chili before being served on a sizzling plate. The original version was sharply acidic rather than creamy, reflecting its evolution from a simple offal salad. ¹⁾

A local adaptation of paella made with glutinous rice, coconut milk, turmeric, and chicken. Unlike Spanish paella, bringhe has a softer, creamier texture and a distinctly Southeast Asian aroma. ²⁾

A festive meat roll stuffed with sausages, eggs, and pickles, braised in tomato sauce. It reflects colonial-era influences adapted to local tastes and ingredients. ³⁾

A delicate pudding of carabao’s milk thickened with rice flour and topped with latik (toasted coconut curds). The name refers to the trembling texture of the dessert. ⁴⁾

Stuffed frog, usually filled with ground pork and deep-fried until crisp. Once common in rice paddies, frogs became an unconventional yet iconic Kapampangan delicacy. ⁵⁾

Sautéed mole crickets seasoned with vinegar, garlic, and chili. This agricultural pest was transformed into a celebrated seasonal dish, highlighting resourcefulness. ⁶⁾

A vegetable stew enriched with fermented shrimp or fish, thicker and more robust than similar broths elsewhere in Luzon. ⁷⁾

Pork or beef marinated and lightly cooked in vinegar, sometimes enriched with liver or spices. It resembles ceviche in concept but uses meat rather than seafood. ⁸⁾

Sweet cured pork known for its deep red hue and caramelized edges. Pampanga’s version is particularly tender and syrupy. ⁹⁾

Garlicky pork sausages from Lubao, Pampanga, typically less sweet and more savory than other regional longganisa varieties. ¹⁰⁾

Thick rice noodles topped with shrimp sauce, crushed chicharrón, boiled egg, and tinapa flakes. It is closely related to palabok but richer in sauce. ¹¹⁾

Steamed rice cakes wrapped in banana leaves, filled with chicken and topped with a peanut-based sauce — distinct from Mexican tamales despite the shared name. ¹²⁾

A layered sponge cake sandwiching a creamy custard filling. The name means “pressed together,” referring to the cake’s structure. ¹³⁾

An elaborate shaved-ice dessert often featuring house-made preserves and leche flan. Pampanga versions are noted for particularly refined ingredient preparation. ¹⁴⁾

A pinkish fermented mixture of rice and freshwater fish or shrimp, used as a condiment for boiled vegetables. It exemplifies Central Luzon’s tradition of fermentation. ¹⁵⁾