Treat it like another setting sun

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Lost for words. Preparing for “war” again.

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Chanced upon at the Laoag Sand Dunes my dear Lili Palafox, my former co-worker at the Province of Ilocos Norte Tourism Office.

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Photo credits: @braaatdon and Lili Palafox

© Blauearth™ All Rights Reserved 2009-2016

Vigan Sinanglao

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We learned something at Vigan’s Barangay Pagpartian (butchery/abattoir/slaughterhouse), home of the city’s matadores or partidor (Ilocano for butchers), and fountainhead of the best longaniza and bagnet, including the ones we love to order at eateries we frequent in the area. Sinanglao (a good breakfast food) is not at staple at the carinderias around Pagpartian, but we were advised to go to Gloria’s Sinanglaoan at the corner of Calle Liberation and Calle Gov. Reyes.

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At Gloria’s, the soup of mixed internal organs, becomes street fare. Fresh bile (papait) and a lavish serving of suka ti sili (Ilocano chili in local vinegar) accompany the soup.

Other than Dayo in Batac (sinanglao there is from Sinait, Ilocos Sur), the Southern Ilocos soup is not basic here in Norte. Our version is paksiw (innards are cut smaller).

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Do like the Ilocanos do when in Ilocos.

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Bile anyone?

© Blauearth™ All Rights Reserved 2009-2016

The 0ne-hundred-peso lunch for two at Kristina’s Carinderia

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Was actually billed 101 pesos, but made tawar (haggled) the 1 peso. And a plate of rice was included.

Kristina’s Carinderia (facing the Jehovah’s Witnesses church on the western portion of Rizal St., and near the Iglesia ni Kristo) was Brandon’s find. Local senior citizens, families, office employees and policemen were fixed on their food when we arrived. You enter through a kitchen, (neat, btw) and point at your chosen items from among a see-through cabinet of noticeably freshly prepared viands.

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Presko a baka (raw beef), also known as kilawen here, flavored with light papaitan, was delicious. The subtle use of seasonings such as sukang Iloko, salt, etc., let out the natural flavors of the main ingredients, like dinardaran was not overly sour, but rather naturally came out with that hint of sweetness (from the pig’s blood), and the katuday (katuray/corkwood flowers) salad was not too vinegary nor salty. I’m not sure, but I didn’t detect any use of MSG.

Yes, satisfying Ilocano food this cheap still exists.

Kristina’s Carinderia
Rizal St., Laoag City

© Blauearth™ All Rights Reserved 2009-2016

MMSU Tourism students celebrate World Tourism Month

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In line with the theme Tourism For All: Promoting Universal Accessibility, of World Tourism Month, gave a talk on “promoting the country to the world through writing and photography” at the Teatro Ilocandia of the Mariano Marcos State University (Batac), before a crowd of students and their advisers from the school’s Tourism department.

Proudly representing the Laoag Eco-Adventure Development (LEAD) Movement, shared in all humility my own personal blogging and writing experience, and the passion, as an illustration to future players in the sphere of tourism. Going global is not anymore a difficult endeavor since the world has gone digital.

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Thank you, MMSU! A meaningful World Tourism Month!

© Blauearth™ All Rights Reserved 2009-2016