The pandemic may have made our worlds smaller because of the travel restrictions set in place. However, that doesn’t mean that you can’t enjoy our weekend food trips. Instead of going out-of-town to enjoy Pampanga’s pindang damulag or Malabon’s puto pao, two individuals have made it possible to enjoy their city’s specialties at the comfort of your own home.

Made in Malabon

What better way to preserve and celebrate their family’s heirloom recipes than to cook and share it to the people. That’s how Mommy Dolor’s Kitchen started back in 2017, eight years after the mother of the three Yang brothers, Dolor Perez-Yang, died.

“I asked my Kuya Jairuz to make bagoong based on the original recipe of our Lola Cordia, which is more on the salty side,” says Jaison Yang, the youngest in the brood. “My friends liked it and they began ordering. On Christmas 2017, we were bottling hundreds of jars and got orders from as far as the United States and the United Kingdom.”

Seeing its potential and having more time to cook because of the pandemic, they decided to expand their menu by adding more dishes that their family enjoyed growing up—adobong pusit en su tinta, tortang alimasag, pork hamonado, tapang kabayo, and rellenong bangus.

All their dishes stay true to how Mommy Dolor prepared them. “No extenders and preservatives were added,” says Jaison.

Aside from offering their family’s specialties, the home brand decided to also accept requests for other signature items found in Malabon to go with their order from Mommy Dolor’s Kitchen. There’s the mechado from Aling Mely’s Carinderia, Hazel’s Puto Pao, the pancit Malabon from Nanay’s, the famous Betsy’s soft broas, and Aling Tessie Punzalan’s turon called Trianggulo Valencia.

Prepped in Pampanga

A visit to Pampanga just wouldn’t be complete without enjoying their wide array of regional specialties. With your safety in mind, Culinary Pampanga, spearheaded by chef Sau del Rosario, is bringing its food right to your doorstep. The service started on July 28 last year.

Their delicious fare includes the tidtad or the cabalen’s dinuguan, kalderetang baka by Cherry Tan, the tocino barbecue of Aling Mila, pindang damulag or carabao’s meat tocino by Vince Garcia, kilayin by Den Lim, Howard Dizon’s asadong dila with castañas, prawn gambas in aligue by Judy Uson, and Del Rosario’s signatures—the sisig paella and macadamia kare-kare.

With your safety in mind, Culinary Pampanga is bringing its food right to your doorstep.

The food is transported from Pampanga to their commissary in New Manila, Quezon City, for customers’ pick-up.

They were swamped with orders during the first few months they opened. These days, orders still continue to stream in, which just proves that everyone’s love for regional food is still very much alive.