Talk:Mabalacat

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Cities

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This article is written in Philippine English, which has its own spelling conventions (color, realize, center, travelled) and some terms that are used in it (including jeepney and cyberlibel) may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.

Patorella

It is only in this town do we have Latin mass. --Florentino floro (talk) 06:58, 23 December 2007 (UTC)[reply]

Our Lady Of Divine Grace Parish Church

What exactly is that Our Lady Of Divine Grace Parish Church? Is it the one near the Subic-Clark-Tarlac expressway? 210.4.121.180 (talk) 01:04, 24 April 2009 (UTC)[reply]

Moved to talk for discussion and abridgement

I've moved the following section here for discussion. For inclusion it needs to be properly referenced and condensed to a paragraph or so. As is, there is far too much detail, most of it too far off the topic of the article. --Ronz (talk) 16:14, 28 December 2009 (UTC)[reply]

Fiesta Food

Pampanga is the culinary center of the Philippines. Kapampangan cuisine makes use of all the produce in the region available to the native cook. Among the treats produced in Pampanga are longganisa (original sweet and spicy sausages), kalderetang kambing (savory goat stew), and tocino (sweetened cured pork). Combining pork cheeks and offal, Kapampangans make sisig. Kare-kare is also thought to have been originated from Pampanga. For festive occasions, the people of Mabalacat band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. Lechón, a whole roasted suckling pig, takes center stage. Other dishes include hamonado (honey-cured beef, pork or chicken), relleno (stuffed chicken or milkfish), mechado, afritada, kaldereta, pochero, paella, arroz de valenciana, morcon, embutido (referring to a meatloaf dish, not a sausage as understood elsewhere), and pancit canton. The table may also be have various sweets and pastries such as leche flan, ube, sapin-sapin, sorbetes (ice cream), and gulaman (jello).

There are many dishes frequently cooked in Mabalacat households. One widely cooked dish is adobo. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce made from soy sauce, vinegar, oil, garlic, bay leaf, and peppercorns. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor. There are several popular stew dishes. Some well-known stews are kare-kare and dinuguan. With kare-kare, also known as "peanut stew", the oxtail or ox tripe is the main ingredient that is stewed with vegetables in a peanut-based preparation. It is typically served with bagoong (fermented shrimp paste). In dinuguan, a pig's blood, entrails, and meat are cooked with vinegar and seasoned with chili peppers, usually siling mahaba.

A roasted pig, known as the Lechón. A common celebratory dish during Mabalacat town fiest.

*Kare-kare* is not excluded not just during the town fiesta of Mabalacat, but throughout the year.

Mechado, kaldereta, and afritada are Spanish influenced tomato sauce based dishes that are somewhat similar to one another. In these dishes meat is cooked in tomato sauce, minced garlic, and onions. Mechado gets its name from the pork fat that is inserted in a slab of beef making it look like a wick (mitsa) coming out of a beef "candle". The larded meat is then cooked in a seasoned tomato sauce and later sliced and served with the sauce it was cooked in. Kaldereta can be beef but is also associated with goat. Chunks of meat are cooked in tomato sauce, minced garlic, chopped onions, peas, carrots, bell peppers and potatoes to make a stew with some recipes calling for the addition of soy sauce, fish sauce, vinegar, chilies, ground liver or some combination thereof. Afritada tends to be the name given to the dish when chicken and pork is used. Another similar dish said to originate from the Rizal area is waknatoy. Pork or beef sirloin is combined with potatoes and cut sausages and cooked in a tomato-based sauce sweetened with pickles. Pochero is derived from the Spanish cocido; it is a sweeter stew that has beef and banana or plantain slices simmered in tomato sauce.

Different vinegar-based stews using milkfish, pork hocks, or even leftover lechon are called paksiw. Paksiw dishes differ greatly from one another based on the type of meat used. Although paksiw is made using the same basic ingredients as adobo, it is prepared differently in that other ingredients are added and the proportions of ingredients and water are different. Fish paksiw usually include the addition of ginger, fish sauce, and maybe siling mahaba and vegetables. Paksiw made with pork hocks usually sees the addition of sugar, banana blossoms, and water so that the meat is stewed in a sweet sauce. A similar Visayan dish called humba sees the addition of fermented black beans. Both dishes are probably related to pata tim which is of Chinese origin. Paksiw made from lechon meat features the addition of ground liver or liver spread. This adds flavor and thickens the sauce so that it starts to caramelize around the meat by the time dish is finished cooking.

In Filipino celebrations, often lechón serves as the centerpiece of the dinner table. It is usually a whole roasted suckling pig, but piglets (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place to the popular adult pig. It is typically served with a sarsa (sauce) made from mashed pork liver, starch, sugar and spices or a variation that does not include pork liver.

More common in celebrations than in everyday home, lumpiang sariwa, sometimes referred to as 'fresh lumpia', are fresh spring rolls that consists of a soft crepe wrapped around a filling that can include strips of kamote (sweet potato), singkamas (jicama), bean sprouts, green beans, cabbage, carrots and meat (often pork). It can be served warm or cold and typically with a sweet peanut and garlic sauce. Ukoy is shredded papaya combined with small shrimp (and occasionally bean sprouts) and fried to make shrimp patties. It is often eaten with vinegar seasoned with garlic, salt and pepper. Both lumpiang sariwa and ukoy are often accompanied together in Filipino parties.

Requested move

The following discussion is an archived discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section.

The result of the move request was: moved per request. Favonian (talk) 10:28, 29 July 2012 (UTC)[reply]

Mabalacat, Pampanga → Mabalacat –

Per WP:MOSPHIL (As a general rule, cities should neither be affixed with the word "City" nor the name of the province in which it is located.) Jimboy (talk) 05:48, 22 July 2012 (UTC)[reply]

Support. No need for disambiguation. -- Necrothesp (talk) 19:18, 23 July 2012 (UTC)[reply]
Support. There's only one Mabalacat, so disambiguation is not necessary if there's nothing to disambiguate.--SGCM (talk) 21:00, 23 July 2012 (UTC)[reply]
Support. per WP:MOSPHIL --JinJian (talk) 22:03, 23 July 2012 (UTC)[reply]

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

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