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Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Lipa Public Market
Lokalpedia in Lipa Public Market
Pajo or paho is a tiny mango species abundant in Batangas. It is often confused with another small mango species with the same name paho/pahutan. Paho doesn’t turn yellow and it is not eaten ripe.
Pajo’s peak season is around March and April. Batanguenos usually eat this with onion, tomatoes, salted egg, and patis from sinaing na tulingan. You can also use bagoong or alamang. Aside from ensalasa, pajo can also be pickled.
Patani, ingredient for bulanglang. Bulanglang is a vegetable dish similar to dinengdeng and law-uy.
Kalamyas or Kamias is an integral part of Batangas cuisine. This is the souring agent (dried or fresh) for sinaing na tulingan and tawilis.
Longganisa
One of my biggest culture shock when I first explored Batangas (way back in college) is their goto. I ordered a goto once, expecting a typical lugaw with innards, boy I was wrong. But I am fully aware now! There is also lomi batangas inside the market.
Kapeng barako
Pagi
Buchi-buchi. A fried treat filled with sweetened balinghoy or cassava.
Kalamay