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Ilocos Empanada

My love for Ilocano food has been influenced by my dad who is a true blue Ilocano from Vigan. Aside from the Vigan Longganisa, Bagnet (the Ilocano version of Lechon Kawali), and Bibingka, one of my favorites is the Ilocos Empanada.

It is very much different from the usual empanadas and there are actually two kinds: one from Vigan and one from Laoag/Batac.

The Vigan Empanada, though smaller and a little pale in color, has a very thin crust making it crispier and giving it a fuller taste; while the Laoag/Batac Empanada, though larger and more vibrant colored, has a thicker crust which makes it more difficult to chew especially when it gets cold and harder.

Both are made from rice flour crust filled with grated green papaya, mongo sprouts, and egg.

Vigan (or Laoag) Longganisa may also be added in if you are non-vegetarian...

And it is definitely made more delectable by Ilocos Empanada's Sukang Iloco in sachets. 

Freshly cooked before your eyes, the crispy Ilocos Empanada sure is a treat.

Here are some pictures of us, as we feasted on the Ilocos Empanada. :)

Well except of course for Jaoey, who loves eating sweet corn! Haha! :P

We really love the Ilocos Empanada, though we prefer Vigan's version more. Hmmmm....I just can't wait to get back to Vigan! :D

If you are craving for an Ilocano Empanada, specifically the Laoag/Batac version, go visit Ilocos Empanada along Katipunan Avenue.

329 Katipunan Ave.
Loyola Heights
Quezon City

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