The innovative program allows visitors to give back to the historic city
I was in Ilocos to finalize the exciting food experiences for the Ilocos Food and Wine Festival on Sept. 9 to Sept. 11. Among the lovely people I met were Vigan City Mayor Bonito Singson and his wife Mia.
I received a very warm welcome from the mayor, who was a longtime friend of my father, Joe Aspiras. He shared happy tales of their adventures. It was a warm exchange that drifted to his passion for food, love for cooking and his latest obra maestra: the must-have Vigan tourist passport. It was his mother, Caridad Crisologo Singson, who sparked his appreciation for tasty food and his desire to cook. He has a whole repertoire of dishes, but takes pride in his traditional Ilocano and comfort food creations. Before he became mayor, he was a restaurateur. Casa Vicente was the name of his restaurant.
Apart from his penchant for pleasures of the table, Singson has another love, and it is the City of Vigan.
Tourist passport
Of the many endeavors he has undertaken during his life as a public servant, one that he is proudest of is the Vigan tourist passport, hailed as the revolutionary way of exploring the city.
A United Nations Educational, Scientific and Cultural Organization (Unesco) World Heritage Site, Vigan’s charm is unparalleled. It is famous for its well-preserved Spanish colonial and Asian architecture, cobblestone streets and unique cultural traditions. Vigan is also one of the New Seven Wonders Cities of the World, declared so on Dec. 8, 2014, 15 years after its Unesco inscription.The heritage city has always been a popular tourist destination, now more than ever, with the Vigan passport program.
The Vigan passport that may be purchased online or on-site encourages tourists to explore the city and patronize its local businesses, in a very unique way, while enjoying exclusive perks.
Singson passionately explained how the passport works.
Tourists who visit participating local businesses must have their visa stamped once a purchase has been made or a service has been rendered. The number of stamps will indicate the points earned. Earning pointsPassport booths are scattered on Calle Crisologo and are ready to validate the number of points earned by the visitor.For establishments that offer accommodations, every P500 will earn the passport holder one point. For other tourism-related businesses such as restaurants, souvenir shops, kalesa, tricycle, empanadaan, carinderia, longganisa and bagnet makers, every P100 spent will earn one point.
The passport holder may redeem souvenirs in exchange for their points at the Vigan Tourist Passport Booth.The passport program is a patented way to discover the city and support local businesses. It also provides tourists with an opportunity to take home souvenirs and mementos that reflect the city’s cultural heritage. Abel Iloco, burnay, mouthwatering food and specialties like the beloved Vigan longganisa and bagnet are all for the taking. You may even have authentic bagnet and longganisa delivered to your doorstep!
So get your Vigan passports and join us for the opening of the Ilocos Food and Wine Festival on Sept. 9 in beautiful Vigan.
During the opening festivities, experience the edible specialties of each town of Ilocos Sur. Have a taste of the longest Vigan longganisa and many more mouthwatering delicacies, all while marching bands play in a parade along the historic Calle Crisologo. Singson says, “Umaykayon toy Vigan (Come to Vigan)!”
Till then, cook some of his recipes and savor the flavors of the north.
Igado
1 kg pork giniling350 g pork liver
1 c white vinegar
⅓ c soy sauce
⅓ c oyster sauce
5 pc bay leaf
1 tsp ground black pepper
4 cloves garlic
1 pc Knorr Pork Cube
1 Tbsp brown sugar
2 pcs red and green bell pepperSauté garlic and add ground pork. Add soy sauce, black pepper and Knorr Pork Cube. Add bell pepper, liver, bay leaf, sugar, oyster sauce and vinegar. Cook until liver is done. Check for seasoning. Adjust according to taste.
Bangus Salpicao
400 g bangus belly
4 cloves garlic
10 pc sili½ c Knorr Seasoning
1 tsp ground bell pepper
¼ c olive oil
Wash bangus. Put olive oil in a pan. When hot, add bangus. Combine and add all the ingredients except chilies and cook bangus for 6 minutes. Add chilies last.
Galunggong ‘Sardines’
1 kg galunggong1 pc large carrot
20 pcs bay leaves
30 g black pepper
200 ml olive oil
3 pinches of salt
100 g pickles
Wash and clean galunggong. Remove heads and tails.
Arrange fish in a pressure cooker and add all the ingredients. Cook for 25 minutes. The 25-minute cooking time starts once the pressure cooker is hot. INQFor your Vigan Tourist Passport, visit vigancity.gov.ph/vigan-tourist-passport/. For updates on the Ilocos Food and Wine Festival, follow @ilocosfwf on Instagram and Facebook
Follow @iamreggieaspiras on Instagram and Facebook; reggieaspiras.com.
Reggie Aspiras has been writing her food column Kitchen Rescue for Inquirer Lifestyle since 2003. Her columns have been collected in three books released in 2005, 2007 and 2011.
