We’re eating extreme Filipino food in Pampanga, Philippines 🇵🇭 — stuffed frogs (betute tugak), mole crickets (kamaru), fermented rice (buro), and adobong balut, plus heirloom Kapampangan food from Atching Lillian, the guardian of Kapampangan cuisine. With Paul Chez @TeamCanlasTV
This is Day 2 in Pampanga, and this time we’re in San Fernando on a mission to eat the most extreme Filipino food in the country! We start easy at LBS Bakeshop & Kitchenette, a three-generation panaderia that bakes 8,000 cheese breads a day, with pancit palabok and dinuguan for breakfast. Then straight across the street into the San Fernando Public Market for burong Kapampangan at Lola Denang Canteen — fermented rice with shrimp and fish, the dish that divides Filipinos. From there it’s Cely’s Carinderia, a legendary turo-turo since the 1970s, for betute tugak (stuffed frogs), kamaru (adobo mole crickets), pulutok (minced pork lungs), lagat puso (banana blossom), and adobong balut — including one dish I was scared to try. We finish in the town of Mexico at Kusinang Matua, the ancestral home of Atching Lillian Borromeo, Filipino food historian and the guardian of Kapampangan cuisine, cooking heirloom recipes in a 200-year-old kitchen to answer one question: why is Pampanga the culinary capital of the Philippines?
⏱ CHAPTERS
0:00 Extreme Filipino food in Pampanga, Philippines
1:10 LBS Bakeshop – 8,000 cheese breads a day, palabok & dinuguan
6:55 Buro – fermented rice at San Fernando Public Market
16:29 Cely’s Carinderia – stuffed frogs, crickets & balut
28:25 Why is Pampanga the culinary capital of the Philippines?
▶️ Watch Pampanga Day 1: https://youtu.be/SJMDAYO4csI
📍 ALL THE RESTAURANTS
Stop 01 | LBS Bakeshop & Kitchenette (Sto. Rosario, San Fernando)
🏠 J. Abad Santos St., Brgy. Sto. Rosario, City of San Fernando, Pampanga (in front of the public market)
🔗 Google Maps: https://www.google.com/maps/search/?api=1&query=LBS+Bakeshop+and+Kitchenette+San+Fernando+Pampanga
🍽 Filipino cheese bread, Spanish bread, pancit palabok, dinuguan — three generations of the Santiago family.
Stop 02 | Lola Denang Canteen (San Fernando Public Market)
🏠 San Fernando Public Market, Brgy. Sto. Rosario, City of San Fernando, Pampanga
🔗 Google Maps: https://www.google.com/maps/search/?api=1&query=San+Fernando+Pampanga+Public+Market
🍽 Burong Kapampangan — fermented rice with shrimp (burong hipon) and fish (burong isda), eaten with grilled fish and vegetables.
Stop 03 | Cely’s Carinderia (San Fernando)
🏠 Lazatin Blvd., Villa Victoria, City of San Fernando, Pampanga
🔗 Google Maps: https://www.google.com/maps/search/?api=1&query=Cely%27s+Carinderia+Lazatin+Blvd+San+Fernando+Pampanga
🍽 Betute tugak (stuffed frogs), kamaru (adobo mole crickets), pulutok (sautéed pork lungs), lagat puso (banana blossom in vinegar), adobong balut, tortang alimasag.
Stop 04 | Kusinang Matua ng Atching Lillian (Parian, Mexico)
🏠 Jose Abad Santos Ave., Brgy. Parian, Mexico, Pampanga (reservation only)
🔗 Google Maps: https://www.google.com/maps/search/?api=1&query=Kusinang+Matua+Atching+Lillian+Mexico+Pampanga
🍽 Heirloom Kapampangan cuisine in a 200-year-old kitchen — sisig antigo, bobotong asan, morcón, panecillos de San Nicolas.
Follow Paul Chez: https://www.youtube.com/@TeamCanlasTV
Buro — do you love it or can’t stand it? Leave a comment below!
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#FilipinoFood #Pampanga #ExtremeFood
Credit to : Mark Wiens