Inside the halls of Casa De Santa Monica in Mexico, Pampanga, the air was thick with the fragrance of simmering stews, freshly pounded spices, and the unmistakable warmth of culinary heritage.
The Galing Kusina, Lasa’t Pamana Lutong Kapampangan Cooking Competition was more than a contest but a living archive of flavors, memory, and family tradition.
The spotlight shone brightest on the winning entry of James Lugue and Wilhelmina Cortez: Laing Kapampangan paired with Pansit Akbung. Their laing was a revelation, a gentle dance of sweet and savory, far from the saltier rendition many are accustomed to. Banana leaves crackled softly as the pansit finished cooking, sealing in smoky whispers of coconut cream.
“From the salty laing that we were used to consume, we made a sweeter twist for children to appreciate as well,” Lugue shared, his voice echoing the heart of their innovation which is preserving the dish while making it speak to a new generation.
Second place belonged to a dish steeped in memory and affection: Balbakwang Hitu by best friends Arlene Nucup and Marie Ann Tongol. A third-generation heirloom, it brought to the table the richness of river catfish, simmered just as Nucup’s grandfather, Tomas, once did with his daily fresh catch. Hearty, comforting, and unmistakably homegrown, it was a dish that carried not just flavor but lineage.
What lingered longest on my palate, however, was the Lagat Paro by Darwin Alfonso and Clarence Lagman. the balanced sourness of the shrimp dish, bright and unapologetic, came alive with the sharp tang of freshly picked kamias. Alfonso traced its roots back to his grandfather, Crisante Musni, who taught him the art of harnessing nature’s fresh shrimps into a dish that jolts the senses awake.
Beyond the winners, the competition was a lavish table of Kapampangan treasures: Paksing Demonyo, Biringhe, Putung Maklak and Pansit Maklak, Morcon, Kare-Kare, Asadong Matua, Putcherong Bulig, and even a daring twist—Betute with Bechamel Sauce. Each dish told its own story, each bite carried the weight of generations.
“We created an inter-barangay showcase of heirloom dishes here in Mexico. This is our way of supporting the preservation and promotion of the Kapampangan’s excellence in cooking,” said Michael Panlilio, Municipal Arts, Culture and Tourism Officer.
Indeed, the event was a festival of memory and pride, made possible through the leadership of Mayor Rudencio Gonzales.
Ponce Capulong, who represented culinary icon Atching Lilian Borromeo, encouraged Mexico’s residents to keep cooking their beloved dishes. His words resonated deeply: recipes are not just instructions, but vessels of identity, culture, and Kapampangan brilliance.
