Pampanga has a proud tradition of Filipino cooking. Capampangan Cuisine (alternately Kapampangan) combines local, Malay, Spanish, American, and Chinese influences, techniques, and ingredients to produce a distinct Kapampangan taste. Kapampangan’s best dishes are highlighted in Binulo Restaurant‘s menu. From the appetizers and salads to the desserts, Binulo Restaurant showcases traditional home cooked Capampangan dishes prepared and served elegantly.
Arguably, one of Pampanga’s most popular and universally loved dishes is Sisig. Sisig is a traditional dish made of pig’s ears, cheeks, and livers cooked with onions and chili. Binulo’s sisig is served with Pititian, fried pork rind. The mixture of Pititian with various pig’s meats and liver results to a delicious umami-filled mixture of flavors and textures. It is the perfect way to start a Capampangan meal.
Here are two more Capampangan dishes by Binulo that are sure to whet your appetite for more.
Okoy is Filipino fritters, usually made with veggies and seafood. Binulo serves Shrimp Okoy made with Green Papayas and Shrimps. It has the right amount of crunch and saltiness without the oiliness of deep fried dishes. It is best eaten with seasoned vinegar.
Paco is fiddlehead fern. It is a popular The Binulo Paco Salad is served with fresh tomatoes, shrimps, peanuts, and salted eggs mixed in with a vinaigrette dressing.
Binulo also served delicious versions of Kapampangan versions of popular classic Filipino dishes.
Bulanglang is the Kapampangan take on Sinigang, the Filipino sour soup. Instead of using the traditional sampaloc (tamarind), Bulanglang is made with ripe guavas which gives a sweet, fruity undertone to the tangy, sour soup. It is served with Sugpo (Prawns), Pork, or Bangus (Milkfish). The soup is enriched with malunggay (Moringa) leaves.
Another popular Capampangan dish is Binukadkad na Hito (Butterflied Catfish). Binulo serves deep fried hito with ampalaya (bitter gourd) and mustasa (mustard leaves) and buro.