Who doesn't know Atching Lillian, the grand dame of Pampanga? Kapampangan Cuisine WITHOUT the modern twist. Oh yes, keep it traditional. Keep it in its "old" good form.
We came for lunch but some of the breakfast "leftovers" were still included in the spread. Longganiza, tocino, bringhe (sticky rice a la arroz valenciana), even the tidtad (dinuguan) were obviously "mainstays" on the table.
Atching Lillian was around and she led me to the freshly-cooked, still steaming gabi soup. I thought it must taste like sinigang but it wasn't. Went well with the okoy as starters.
When I saw there was sisig, I took a soup bowl and filled it with the sinful kapampangan dish. Between that and the tidtad, I was in deep trouble. The adobong puti, morcon and another dish that looked like callos took the backseat.
I must confess that I left no room for dessert. There was maja blanca but we chose to instead buy those San Nicolas cookies to take home. I'm good for the next 4-5 hours!
Atching Lillian Lising-Borromeo's place is in Mexico, Pampanga but do take the San Fernando Exit along NLEX. As soon as you pass SM and Robinson's, watch out for the ptt gas station on your left. Just nearly behind it is an unmarked green gate, open to receive diners.
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