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The Melting Pot
The inland province is set in the middle of the central plains of Luzon, landlocked by four provinces: Pampanga on the south, Nueva Ecija on the east, Pangasinan on the north, and Zambales on the west.
Tarlac was originally a part of the provinces of Pangasinan and Pampanga. It was the last Central Luzon province to be organized under the Spanish regime in 1874. Everybody speaks the national language which is Filipino; a standardized version of Tagalog. And two auxiliary official dialects, namely Kapampangan and Ilocano.
Having 2 radically different cultures has its own benefit. Ilocanos, known for being thrifty, they will not spend for the next shiny thing. They are rather practical and save money for their needs than their wants. This may have been the product of their past. Life was very difficult back then, as the main source of trade is to***co. With little to no amenity and comfort, they strive hard to save for tomorrow.
While the Kapampangans on the other hand are extravagant, even to the point where they will loan for tomorrow’s next meal. They will wear the most expensive shoes and eat on luxurious restaurants. If you visit their homes, they will give you the best food they have in the fridge even if they are saving it for dinner. It is deep in their nature that they do not want anyone to look down on them and wants to show everyone that they are the best.
Tarlacueños adopted the best of both culture. Frugal and extravagant at the same time. They save in the present to have something in the future. Living luxurious and responsible at the same time. Tarlac is now home to some of the city’s best-known attractions, Kart-City, Isdaan, Tarlac Museo, Goshen Resort, Mt. Pinatubo Crater and Monasterio de Tarlac.
Dishes are greatly influenced by the neighboring provinces; Pampanga, Pangasinan, Bulacan, Zambales, Nueva Ecija and the Ilocos Region. From Kalamay(sugar and glutinous rice), Tinapa(smoked fish), longanisa(sausage) and some other local delicacies, we have them all. Here, Sisig can be distinguished into two categories; Sisig Kapampangan or Sisig Ilocano(dinakdakan). Originally made from parts of pig head and chicken liver, usually seasoned with calamansi , onions and chili peppers. Ilocano’s sisig has bigger cuts and has mayo, thus re-branded it as dinakdakan.
Whether you are here to work, play, or live, Tarlac’s family-friendly attractions and businesses entices visitors and locals alike, making it one of the country’s promising province.