President Ferdinand Marcos Jr. vetoed a proposed measure seeking to declare the province of Pampanga as the culinary capital of the Philippines.
In a letter addressed to House Speaker Martin Romualdez and copy furnished to Senate President Francis Escudero, the President extended his appreciation to both houses of Congress for crafting the enrolled Senate Bill 2797 and its counterpart House Bill 10634.
“It cannot be denied that Pampanga is celebrated for its diverse and flavorful dishes, traditional cooking methods, and a strong culture of food innovation,” the letter read.
“However, while I recognize the noble intention of the authors, I cannot ignore the concerns regarding the declaration’s lack of historical basis, the absence of a thorough study that shows key performance indicators for such designation, and the possibility that the bill may offend sensibilities in other provinces that are equally proud of their culinary contributions,” it added.
The letter concluded by noting the veto considers the possibility of the legislation causing “negative cultural implications, discrimination, regional bias, and loss of diversity.”
News of the veto has since polarized the public as its critics defend Pampanga’s culinary legacy and its proponents mention potential drawbacks.
Philippine Culinary Heritage Movement founder and chef Jam Melchor said Pampanga has already been long recognized as the country’s culinary capital “not by request, but by the weight of its rich history, culinary excellence, and the generations of artisans who have kept its traditions alive.”
“While the recent veto of the Senate bill is acknowledged, Pampanga’s culinary heritage remains undisputed. More importantly, as a staunch advocate of Filipino food, I hope this moment sparks deeper conversations about the broader challenges in our food system,” Melchor said.
“I trust that Malacañang will address these pressing concerns, ensuring a stronger, more sustainable future for Filipino food and the communities that bring it to life,” he added.
Meanwhile, UNESCO National Commission of the Philippines Secretary General Ivan Henares provided a sobering take by explaining the veto.
“I hope our kabalens understand the wisdom behind this veto. It is not saying that Kapampangan cuisine is not good. It just acknowledges that in a nation as diverse as ours, no one region can claim to have the best food,” Henares said.
“We should not be competing with each other for bragging rights and empty titles. Focus on sustainable programs, not just trivial things. Let’s determine ‘key performance indicators’ and work towards those,” he concluded.
Meanwhile, in Cebu, Aysee, a restaurant’s name synonymous with delectable sisig in Metro Manila for over three decades now brings these delectable authentic Kapampangan dishes to Cebu.
Opening its first Visayas branch at Vibo Place, Escario St. in February this year, owner Daisy Alian Bulus, a Kapampangan native, recalls how she was inspired by the requests of PBA players to cook and serve her family’s traditional recipes in its main branch in Pasig City.
Beyond the sisig, Aysee also offers other Kapampangan favorites like Papaitan Baka, Bistek Tagalog, and Crispy Pork. These dishes evoke a sense of nostalgia, reminding many Cebuanos of their college days or past Manila experiences.
“It’s nostalgic. Food is nostalgic. It’s comforting. It’s good food. And we made sure that it is affordable. There are a lot of folks in Cebu, Cebuanos that graduated from UA&P, Ateneo, UP, and those who worked in Manila. They all know the brand. This is for them,” Frank Oliva, Aysee’s Managing Partner told the Manila Standard. With Minerva BC Newman
Editor’s Note: This is an updated article. Originally posted with the headline: “Marcos vetoes bill declaring Pampanga ‘culinary capital’”