R
E
G
I
O
N
CENTRAL
LUZON
Region 3
• Region 3 in the Philippines refers to Central Luzon
• Central Luzon produces the most rice in the whole country.
• The region earned itself the moniker “Rice Granary of the
Philippines”
Culture and Tradition
• Ethnolinguistic groups – Aetas, Sambals, Capampangangs, Tagalogs,
Ilocanos and Pangasinenses.
• Tagalog, Capampangan, Ilocano
• Festivals
1. Caraao Festivals – Bulacan
2. Giant Lantern Festival and Lenten Rites – Pampanga
3. Mango Festival - Zambales
Provinces of Central Luzon
1. Nueva Ecija
• The Agricultural Haven of Central Luzon
and Gateway to the Mountains
• As the “rice bowl of the Philippines”
• Pinagpanaan – Indigenous name of Nueva
Ecija. Meaning the place where the arrow
hit – defining the precolonial artistry in
archery in the area
• Governor Fausto Cruzar (1705)named the
district of Nueva Ecija
• Nueva Ecija was one of the first eight
provinces that rose in revolt against Spain.
2. PAMPANGA
• The Culinary Capital North of the
Philippines
• Martin de Goiti (1571) - founded
Pampanga
• Kapampangan words “pangpang
ilog” meaning “riverside” where
the early Malayan settlements
were concentrated along the Rio
Grande de la Pampanga
• Pampanga, one of the richest
provinces in the Philippines
3. AURORA
• A World of Enchantment Awaits
You
• President Manuel L. Quezon
• Doña Aurora Aragon Quezon
• Juan de Salcedo (1571) - first
explored Aurora Province
• “Tromba Marina” - tidal wave
from the Pacific Ocean
Tromba Marina Sculpture | Ermita Hill Brgy. Zabali, Baler,
Aurora
4. BATAAN
• A Living Monument of Valor,
Gallantry and Heroism
• Governor General Pedro Manuel
Arandia – He established Bataan
on 1754
• “Fall of Bataan” on April 9, 1942.
• “Bataan” to mean as “the place
where kids are fond of Batan,”
Bataan Death March
5. Bulacan
• Birthplace of Heroes and Sites of
Historic Events
• Bulacan province is officially dubbed
the “Land of the Heroes.” Founded in
1578.
• “Gateway to the Northern
Philippines.”
• ‘Bulak’ meaning cotton – former
principal product
Barasoin church
6. TARLAC
• The Sugarlandia of Central Luzon
• Melting Pot of Central Luzon
• Tarlac's name is a Hispanized Malatarlak Festival Dance
derivation from a talahib weed
called "Malatarlak".
• MALATARLAK a.k.a Talahib:TARLAC'S
ORIGIN
Street dancers costumed as Aetas
7. ZAMBALES
• A Perfect Gateway where Sun, Sea and
Sand combine for Unforgettable
Vacations Melting Pot of Central Luzon
• Zambales as the second largest province
in Central Luzon
• The province of Zambales was formally
organized in 1572 after its exploration by
Don Juan de Salcedo
• “Sambali” or “Zambals”
• “Samba” Malay word meaning to
worship as the Spaniards found its
inhabitants worshipping their “Anitos.”
Native Delicacies in Region 3
1. Laruk - laruk
Laruk-laruk, heritage
kakanin made from
first harvest (green)
rice
Ginipa
• Ginipa made of dried rice
grains flavored with a uniquely
sweet blend to taste.
3. Iniruban
• Iniruban or nilubyan is a
famous Tarlac delicacy. It is a
type of rice cake made with
burned young sticky rice,
coconut milk and sweetener;
usually sugar, or tagapulot,
hardened sugarcane
molasses.
4. Tupig
• Tupig is a famous local delicacy
of Tarlac and Pangasinan. It
consists of coconut milk,
glutinous rice flour, young
coconut meat and sweetener
(usually sugar or molasses).
5. Tibok-tibok
• This is tibok-tibok, a richer is
made with carabao milk and
topped with latik on of the maja
blanca.
• Tibuk-tibuk or tibok is literally
translated as “heart beat” that
describes the bubbles pulsating
up and down (that looks like a
beating heart) when the pudding
is cooked.
6. Biko
• Rice cake is also know as “biko”
with caramel topping or latik and
here is the recipe for Biko.
• Also known as sinukmani in other
places in the Philippines. This
sweetness of the topping melts
thru you mouth
7. Belekoy
• Belekoy is a traditional Filipino
dessert originating from
Bulacan.
• It's usually made with a
combination of glutinous rice
flour, brown sugar, water, apple
juice, vanilla, and toasted
sesame seeds.
8. Turrones de Casoy
• This Filipino candy is
associated with the province
of Pampanga. The inspiration
is the Spanish turrón, which
is a nougat confection made
of honey, sugar and egg
white, with nuts.
9. Moche
• A local verison of Japan’s Mochi
(sticky rice cake), moche is another
Kapampangan specialty snack. It is
made of glutinous rice dough
stuffed with bean paste and then
topped with a generous amount of
sweet coconut milk.
10. Sampaguita Uraro
• Uraro or sampaguita uraro – this
flower shaped cookie, as the name
implies, is considered a specialty of
Guagua.
• Also called arrowroot cookies,
these are white and have a
powdery texture that makes you
think of polvoron when you eat it.
11. Duman Suman
• Duman is actually made up of
glutinous rice that is beaten
from the husks, then toasted in
clay oven.
References:
• https://moralnapilosopiya.weebly.com/delicacies.html
• http://pampangagrub.weebly.com/food-blog.html
