Kapampangan cuisine

In the late 18th century, the Arnedo clan of Apalit were commissioned by the colonial government to entertain foreign dignitaries, including a Cambodian prince and a Russian archduke.

[6] Some popular Kapampangan dishes include sisig, morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, chicharon, afritada, sipo egg, bringhi (paella), tabang talangka (crab meat), the "tocino" or pindang including pindang damulag or carabao’s meat tocino and their native version of the longganisa.

A unique Kapampangan dish that is well enjoyed by other ethnic groups is nasing biringyi (chicken saffron rice).

[7] Kapampangan dishes that remain a challenge to other cultures[8] include balo balo or burung bulig (mudfish fermented in rice) of Candaba, betute tugak (stuffed frogs) of Mexico and Magalang, adobung kamaru (mole crickets sautéed in vinegar and garlic), calderetang barag (spicy monitor lizard stew), kubang asu (sweet and spicy dog stew) of Macabebe and tidtad itik (duck stewed in blood) of Masantol.

[10] In 2024, Pampanga was declared as the country's culinary capital[11]by virtue of Senate Bill 2797 and a counterpart measure approved by the House of Representatives.