For those times that we were out for our tour, we ate in restaurants that specialize in local delicacies and there we tasted their Pinakbet, Dinuguan, Bagnet and the peculiar pizza of Herencia.
Arriving in Vigan also made me excited that I can finally taste the yummy Vigan Longganisa right from where it originated. In Lilong and Lilang’s Café we tasted their famous empanada (stuffed with egg, longganisa and vegetables) and ukoy which is from my opinion is not for merrienda but instead a food good enough for a meal.
On our last day in Vigan, I was talking to one of the hotel staff about the story of Villa Angela and the family pictures inside when we suddenly shifted the topic to the longganisa that they are serving. I expressed my interest of seeing how it is being done. So kind of the hotel staff that he directed me to one of the well-known makers of famous Ilocano pork dishes - Longganisa, Bagnet and Chicharon (Okilas). She says that we can go there anytime since it is only a couple of blocks away from Villa Angela. She mentioned that we have to look for Manang Ida (hindi si Lorna o Fe – the staff joked). The next morning we headed to the said house which is an 8 minute or less walk from the Villa. We are accommodated by a guy who I guessed as Manang Ida’s nephew; he introduces us to her and ask us if we are student creating thesis or a documentary. We answered neither – “we are just curios tourist” and they happily showed us the process that this dishes went before landing our plates.