It was around five years ago when I first ate Vigan empanada at a stall in front of the Fariñas bus station near UST and at once, I fell in love with it. I didn't know there was empanada that I could eat after being poured with Sukang Iloco (Ilocos vinegar). You see, I love food that is dipped in or poured with vinegar, especially the hot and spicy kind, like pritong lumpia, okoy and chicharon. Over the years since then, I've been satisfying my Vigan empanada cravings at Sidcor Sunday Market. But last year, I started seeing Farinas Ilocos Empanada eateries sprouting in Quezon City. Was I glad that one store opened near our office on Visayas Ave.! Now I can have Vigan empanada for lunch or merienda, anytime I want! And I just love that they also serve my other favorite Ilocano specialty: bagnet, which is pork fried to a crisp. Once, I tried their bagnet pancit and loved it too. My friend, on the other hand, ordered Vigan longganisa, another Ilocano food favorite.
These are what me and my friend had tried on different occasions at
Fariñas Ilocos Empanada:
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| Regular Ilocos empanada, P40. |
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| Special Ilocos Empanada (w/ chorizo), P50. |
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| Pancit Bagnet, P125. One serving is good for two. |
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| Bagnet Meal, P80. |
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| Vigan Longganisa Meal, P65. |
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| Inside Fariñas Ilocos Empanada. |
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| 100% organic and cholesterol-free oil. Isn't that nice? |
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| Ilocos vinegar and munchies like cornic sold here too. |
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| Fariñas Ilocos Empanada on Visayas Ave., QC |
By the way, at Sidcor Sunday Market, I was able to take a few shots of the making of Vigan empanada. It was interesting and fascinating to watch. Eating is the best thing, though. Hahaha!
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| Orange-colored rice flour for the dough and the fillings: grated unripe papaya, chopped longganisa, eggs. |
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| Dough is flattened and the fillings assembled on top. One whole egg is put in every empanada. |
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| Dough is folded to a half-moon shape. |
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| Sides are trimmed with the use of a saucer. |
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| Empanada is then deep-fried. |
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| Ready-to-eat Vigan empanadas. Yum! |
