A visit to Vigan will not be complete without tasting
its famous Vigan empanada. You can choose to sample
tasty delight in the food establishments that dot the
city or the empanada stalls in the market and plazas.
is great whether as breakfast, lunch, dinner, or snacks.
At around thirty-five pesos each, it’s quite cheap to
have as many as you need to fill your hunger after
touring the city.
The Vigan empanada is much in keeping with the Vigan
people’s love for vegetables in their cuisine.
similar to a thin taco that is fried to a crisp, with
vegetable and meat filling. Rice flour is used for
the crust or the shell. The galapong or rice
flour dough is made a day before it is used. Atchuete or
food color, salt and oil are mixed into the rice
though. The dough mixture is then kneaded as thinly as
possible on a banana leaf (wax paper is a good
Vigan empanada’s vegetable filling is made up of green
papaya that is grated, toge or mung bean sprouts, monggo
or mung bean and shredded carrots. Its meat filing
consist of whole egg and skinless Vigan longganisa. The
double special Vigan empanada has two servings of the
meat filling. For the health buff, Vigan empanada sans
the longganisa is also available.
Dining places in Vigan have made variations to the
traditional Vigan empanada with some mixing modern-day
ingredients like minced hotdog in the filling. Whatever
variety Vigan visitors and culinary adventurers might
try, they will all have their Vigan empanadas served hot
with pure Ilocos vinegar containing onions, ground black
pepper and chili.
For those who would like to try cooking this Vigan
delicacy in their homes, they need to make sure they
have the abovementioned ingredients. Chayote can be used
as substitute for green papaya. Cooks can also prepare
the rice flour dough using the basic technique for pie
After heating a small amount of oil, the garlic must be
sautéed first followed by the prepared vegetables.
the vegetable filling of excess oil.
The ingredients are then ready for assembling. Put in
two or three spoonful of vegetable fillings in the
flattened rice flour dough. Add in a couple spoonfuls of
skinless longganisa and a fresh egg before folding and
closing the dough, forming a crescent shape. Fry it in
hot oil and then drain the crispy empanada in paper
napkin to get rid of excess oil.