The rich culinary heritage and vibrant community traditions of La Union and Pangasinan took center stage during the May-Kan Leg 4 tour held from May 25 to 29, 2026. The immersive journey showcased the regions’ unique food culture, indigenous products, and community-based tourism initiatives, offering participants a deeper appreciation of Northern Luzon’s culinary identity.
The tour began in Pozorrubio, Pangasinan, where participants visited a local mango farm and experienced firsthand the province’s thriving mango industry. Guests sampled innovative mango-based products, witnessed demonstrations of food processing techniques, and
participated in mango-picking activities. The journey continued to Barangay Buneg, where the community shared the traditional process of making sinakub, a native sugarcane vinegar. Visitors also learned about sugarcane extraction and enjoyed local delicacies such as patupat and inkalti. Crossing into La Union, the group explored Rosario, Damortis, Aringay, San Fernando, Bangar, and Bacnotan culinary traditions.
On the third day, participants traveled from Agoo, La Union, to Pangasinan. Upon arriving in San Fabian, visitors were welcomed by music played by an ensemble of Angklong players in the municipality. Guests then also witnessed the production of flavored salt and learned about the province’s historic salt-making industry. Tupig was then also present, paired with ice cold buko juice as a refresher. The journey also included a stop in Mangaldan to visit the makers of the famous Romana’s Peanut Brittle and experience a demonstration of the town’s renowned tapa-making tradition and a tour around the factory. The day concluded with dinner at Bali-bali restaurant located at the Binmaley-Lingayen Baywalk and a visit to the new Tourist Rest Area of Lingayen, and the iconic Lingayen Bay Dancing Fountain, showcasing another facet of Pangasinan’s tourism offerings.
The culinary exploration continued on the fourth day with visits to various food-producing communities across Pangasinan. Participants learned about the production of nipa wine and vinegar, observed bagoong processing, and enjoyed a farm-to-table experience with the Slow Food Community of Mapandan. The itinerary also featured a visit to Manaoag and Hardin sa Paraiso, where guests discovered the art of making kundandit and sampled local delicacies, including the popular sampaguita ice cream. The evening culminated with the launch of the May-Kan Kulinarya Wars and a closing program celebrating the success of the tour.
On the final day, the spotlight turned to Pangasinan’s renowned food products and entrepreneurial communities. Participants observed traditional tinapa-making methods in Urdaneta City before embarking on market tours that highlighted the region’s rich agricultural
produce. The tour concluded in Binalonan, where visitors witnessed the preparation of the municipality’s famous longganisa and sampled innovative dishes featuring the local specialty. Shopping opportunities at local markets and pasalubong centers provided participants with a
chance to bring home a taste of the region.
More than a culinary journey, the May-Kan Leg 4 tour served as a celebration of community, heritage, and innovation. Through immersive experiences and meaningful interactions with local
producers, participants gained a deeper understanding of how food traditions continue to shape the cultural identity and tourism landscape of La Union and Pangasinan. The initiative demonstrated the potential of culinary tourism to support local livelihoods while preserving the
unique stories and flavors that define the two provinces.
