Flavors of Pampanga: Coming Home to a Culinary Classic at Mila's Tokwa't Baboy

More than just a mandatory stop when in Angeles, Pampanga, it's an homage to a culinary institution that has endured the test of time where every visit is always better than the last. And that's just the way it is at Mila's Tokwa't Baboy, as it always has been since 1986.

Known as the birthplace of the iconic sisig, Angeles City in Pampanga is home to a long list of notable dining institutions, all in one city. Think of it as something more than just a top ten list, but a culinary version of the hall of fame. And when one is asked where to eat in the city, locals will easily rattle off a long list of names. One of them is Mila's Tokwa't Baboy...

For over thirty years, little has changed at Mila's Tokwa't Baboy remaining a favorite among both locals and foodies from as far as Manila.  It's a steadfast legacy to the vision of one amazing woman (for more on Mila's Tokwa't Baboy, see my earlier post from four years ago, Flavors of Pampanga: A Pork Fest at Mila's Tokwa't Baboy)...

...who stayed true to simple and comforting dishes with real flavors. No frills, no fuss, yet absolutely uncompromising with honest ingredients. Take her signature Sizzling Sisig (P 150), with pork mask and ears tediously boiled, roasted and served on a sizzling hot cast iron plate. The contrasting soft and crisp textures come together followed by a savory richness capped by the sharp bite of red onions and fresh chili tempered by a whisper of calamansi for balanced notes. It's a dish that's remained unchanged for more than thirty years. But now you can enjoy this classic dish without even breaking a sweat. Mila's Tokwa't Baboy now has air-conditioning. It's one radical change I'm willing to take, just pass me more of her Sizzling Sisig...

And here's the dish that started it all. The all-time favorite Tokwa't Baboy (P 220) served in the familiar partitioned platter just elevates the simple dish with its play on both texture and bold flavors. Crisp tofu with soft pig's ears covered in homemade soy sauce and topped with fresh celery, the flavors come through with clean notes without overwhelming the other. Just perfect. 

Fresh from the grill, Mila's Tokwa't Baboy's popular Tenga (P 50) or grilled pig's ears draped in a thick and mildly sweet sauce never fails to satisfy, more so after a long road trip...

...along with the Paldeot (P 50) or grilled chicken butts. Tender to the bite delivering rich flavors capped by smoky hints from the lightly charred outer layer, it's one of those absolute must-haves at Mila's Tokwa't Baboy. And you have to admit, they always find the largest juicy butts to grace their skewers.

Not to be missed is their BBQ Tocino (P 200), transforming the classic Capampangan staple of cured pork through a fiery encounter with hot charcoals on a grill. The familiar sweetness of the traditional pork tocino is tempered by bold smoky notes from the grill that will have you reach out for another skewer. Thirty-two years later and still growing strong, you'll always find Mila's Tokwa't Baboy on my list.