Apart from imagining themselves back in the colonial past of the Philippines, delegates enjoyed gastronomic dishes and pastries representing various cities and municipalities in the province.
“We will not only satisfy your cravings for our ancestral past but feed your stomach with our heritage dishes like the ‘pipian’ (chicken-and-rice stew) wherein we use this particular herb, the ‘epazote’ (locally known as ‘pasotes’), that was imported from Mexico and it is only in Vigan where this dish is popularly prepared,” Vigan City Mayor Jose Singson, Jr. said as he welcomed the delegates.
They tasted the famous ‘sinanglao’ of the city made of tender beef and offal soup seasoned with fresh aromatics and fish sauce; the ‘sapsapuriket’ made of free-ranged native chicken simmered and flavored with garlic, chilis, local vinegar, and chicken blood; the ‘pinakbet’ made of braised fresh vegetables simmered with ‘bagoong’ broth, a Filipino fish sauce; and the ‘bagnet’ – a delicious deep fried crispy pork belly.