The recent veto by President Ferdinand Marcos Jr. of the bill proclaiming Pampanga the "Culinary Capital of the Philippines" has elicited mixed reactions, but for us Kapampangans who are distinctly proud of our very own culture and food, our initial reaction is a mixture of curiosity and disappointment.
My beloved province of Pampanga has always been considered the culinary capital of the nation. Our rich gastronomic tradition, developed over centuries of innovation and heritage, has provided us with classic dishes like sisig, bringhe, tibok-tibok, buro, tamales among others. We Kapampangans are so proud of our capacity to raise the bar of Filipino cuisine, and our skills in cooking are usually recognized nationally and even internationally. With this undisputed heritage, it was only natural that Pampanga would be declared officially as the Culinary Capital of the Philippines.
The veto poses some questions. On what grounds was the bill rejected? Was it a technicality, a political ploy, or an idea that such a declaration is not needed? Pampanga's food haven reputation is well established as it is, but a formal recognition would have served to further elevate its status, to the benefit of tourism and local economies. This move could be a perceived loss to Kapampangans who had hoped the government would duly recognize their efforts.
In a letter, President Marcos thanked the Houses of Congress for coming up with the bill, recognizing that Pampanga is well-known for its diverse and rich food, traditional preparation methods, and vibrant culture of innovation in cooking. Yet, in recognizing the authors' goodwill, Marcos was concerned with the measure. He pointed out the absence of a historical basis for the declaration, no holistic study with key performance indicators to support the designation, and the risk of offending other equally proud provinces with their culinary traditions.
Concerning the threat of adverse cultural consequences, discrimination, regional prejudice, and less diversity, Marcos vetoed the bill which was sponsored by Senator Lito Lapid via Senate Bill No. 29797 and endorsed by Center for Kapampangan Studies (CKS) Director Robert Tantingco.
Others would say that other places also should be given recognition for their culinary achievements and thus it would be unjust to pinpoint Pampanga. However, the truth of the matter is that each province has its unique culinary heritage, and identifying one does not negate the rest. Declaring Pampanga as the Culinary Capital would have created a precedent in fostering regional food heritage, with more provinces emulating the same and celebrating and touting their culinary prowess.
Though this veto is disheartening, OUR reputation stands. Titles and proclamations do not establish excellence—history, tradition, and the people who preserve these culinary traditions do. Official or not, Pampanga will always be the soul of Filipino cuisine in the hearts of many. The task now is to keep promoting its rich food culture despite government acknowledgment.
At the end of the day, our food speaks for itself. In the case of my beloved home province Pampanga, its flavors have already left an indelible mark on Philippine culinary history.