Malolos’ renowned delicacy, Empanada de Kalislis, has evolved from its traditional chicken filling to include a diverse range of options.
A store in Malolos now offers seven different varieties: Cheesy Spinach, Sweet Cheese, Ham & Cheese, Tuna, Picadillo, Pork Adobo, and Vegetable Curry for P50 each.
Catalina’s Kitchen, located near Malolos Cathedral, offers these distinctive empanada styles.
The empanada’s fame comes from its flaky crust, which resembles fish scales, and its flavorful, crunchy fillings.
The original Empanada de Kalislis was introduced by Mercy Antonio, who proudly follows a recipe that is over a hundred years old.
Mercy’s great-grandmother, Agustina Domingo de Jesus, along with her sister Justina Domingo, first brought this treat to Malolos in the late 1800s. Known for their culinary skills, the Domingo sisters’ empanadas gained renown and were eventually named “Empanada de Kaliskis,” a term suggested by food historian Mila Enriquez.
Agustina passed her recipe down to her daughter Trinidad de Jesus Antonio, who later instructed Mercy to share it with the family, ensuring its continuity.
Before the Domingo sisters passed on, they instructed Trinidad to share the recipe with family members who would like to continue the tradition. But if no one in the family is interested “the recipe should end with the last person in the family who has it.”
Mercy learned to make the empanadas from her grandmother and remains the sole practitioner among her siblings, who chose to pursue other food ventures.
Lola Mercy’s niece Tessie Lauriaga, is now the continuer of the legacy.
The delicious delicacy can be seen in various parts of the province such as in Marilao and Baliwag City.
