Regional cuisine speaks a lot about the culture and its people. Pampanga, for instance, which was my second home during my younger years, shows how rich their culture is and how meticulous the Kapampangans are when it comes to food.
I would often say ang arte nila – that is not to malign though but instead to adore and praise them for having that superior sense of taste. Pampanga won’t be called as the Culinary Center of the Philippines for nothing, right?
From food preparation to food presentation, Kapampapangans exert effort in showing their culinary skills and their love for delectable food.
So, when you visit Pampanga, food exploration should be part of your agenda to understand why Pampanga is honored in the culinary world. Mila’s Tokwa’t Baboy should be on top of your must-visit list.
Mila’s: A Place To Eat When In Pampanga
Mila’s Tokwat’s Baboy is among the numerous places to go to enjoy a delicious Kapampangan meal but less the frills of some classy urban resto including air conditioning and expensive furniture. Starting as a small sari sari store and eatery several years ago, it seems to have tripled or quadrupled its size to cater the influx of crowd.
Since 1986, this humble eatery has been serving guests with delicious fare. Celebrities come here to visit, an evidence of how Mila’s has won the taste buds of people in different walks of life.
Mila’s is a household name in Angeles City. It may not be located in a visible and commercial area but many people know where it is. In case you are new though, just find Sacred Heart Medical Center in Angeles City then ask the tricycle driver or anyone within the area to point you to the right direction – no need for Google Maps.
It been a while since I visited Mila’s since I’ve been displaced from one city to another; and so was my brother and his wife. So, we decided to have our big lunch at Mila’s.
Aside from rice, any table here won’t be complete without a serving of their sizzling sisig.
Aling Lucing’s is known for its sisig. Mila’s is too! If you love the creamy texture and taste of chicken liver, you’ll enjoy Aling Lucing’s. If you want that crunchy and chewy texture, you’ll love Mila’s. But which is the best? Well, it’s a matter of preference, I should say.
According to Wiki, the term sisig was first used during the 17th century, referring to a salad of green papaya or green guava.
Pork sisig, however, was first introduced by Lucia “Aling Lucing” Cunanan who made good use of discarded parts of the pig from the commissaries in Clark Air Base.
The original sisig recipe used grilled maskara or pork’s face, chicken liver, and onion; and seasoned with soy sauce and kalamansi. Now, they are different variations of the dish and it is not limited to pork.
Mila’s version does not include grilling pork but instead it is deep fried, giving that crunchy taste.
Mila’s is known for its tokwa’t baboy, hence the name of the eatery. The dish is a fried tofu served with pig ears and soy sauce concoction and topped with chopped fresh celery.
Mila’s tokwa’t baboy recipe was inspired by a family member who worked in restaurants in abroad. Co-owner Reuben Gomez perfected the recipe and started serving it to customers as pulutan. Mila’s, by the way, is owned by husband-wife tandem, Reuben and Milagros.
We also had a delicious serving of fiddlehead fern salad, mixed with onions, tomatoes, and topped with sliced salted egg. It was served with a vinegar mixture as dressing.
I was like 5 pounds heavier when I left Mila’s. But it was all good. It was an amazing lunch.
Mila’s Tokwa’t Baboy
Brgy. San Angelo, San Andres St, Angeles, Pampanga
+63 45 888 6727