Proving Pampanga's title as the culinary capital of the Philippines, the Bachelor of Science in Hospitality Management (BSHM) program of Don Honorio Ventura State University (DHVSU) – College of Tourism and Hospitality Management (CHTM) showcased heirloom Kapampangan cuisine recipes during the Pamaglutu event, held at DHVSU Main Campus on October 22, 2024.

Now in its second year, Pamaglutu advocates for the preservation of Kapampangan cuisine by promoting heirloom recipes that are part of Pampanga’s historical and cultural heritage.

One of the main highlights of the event was the Panara Demo-Workshop, led by Atching Lilian Mercado Lising-Borromeo, an 84-year-old legendary Cabalen known for cooking the Panara dish.

“Panara came from the Spanish word “empanar,” pero sa bilis magsalita ng Kapampangan “Nananu la, nang gagawan da, mag-Panara la” (What are they doing? They are cooking Panara). Kaya ang pangalan ng Panara instead na empanara ay naging Panara,” Atching Lilian shared.

When asked why she promotes the Panara recipe, Atching Lilian expressed her desire to reintroduce it to today's youth so that Panara can continue to be enjoyed every Christmas, as it was in the past, emphasizing that the recipe is simple.

“Sabi nila sa akin parang natutulingling na ako dahil bakit hindi na uso pero ginagawa ko pa. Ang gusto ko kasi mabalik ‘yung tunay na kultura ng Kapampangan, kung saan tayo nag-start to kung saan tayo ngayon. Kasi kung ngayon na lang ang sasabihin mo, eh paano ‘yung pinanggalingan mo? Ang kailangan ay alam ng tao alam niya kung saan siya galing,” Atching Lilian said in an interview.

Aside from the Panara dish, the BSHM department also demonstrated three more heirloom recipes: Patcu, inspired by Atching Leticia; Tamales, inspired by Atching Laring; and Binulo, led by the indigenous student representatives from DHVSU Porac Campus.

The event also showcased the launch of the 'Dulce Prenda De Honorio.' This dish is regarded as one of the earliest fusion dishes in Kapampangan cuisine, reflecting both Spanish and Chinese influences.

“Bacolor is number one in culinary – historically and culturally, kaya ngayon sa Pamaglutu, pino-promote naming ang mga heirloom recipes ng Kapampangan. Also, gustong ibalik ni Atching Lilian ang Dulce Prenda sa Bacolor kaya naisip namin na gagawa kami ng own version natin sa DHVSU,” Mike Haizon David, chairperson of BSHM program said.

He also shared that the main ingredient of Dulce Prenda, coconut, is the favorite sweetened snack of Don Honorio, who inspired them in creating Dulce Prenda De Honorio.

Pamaglutu Year 2 is a collaboration of CHTM, supervised by Dean Kathleen Joyce Coronel; the Office of Culture and Arts, led by Dr. Dolores Quiambao and Assistant Director Rowell Cruz; and the Office of Student Welfare and Formation, headed by Director Plato Mercado. The event was organized by the third-year BSHM students of DHVSU Bacolor Campus.

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Photo credits: Public and Media Affairs Unit