Quezon Province Bread Delight: Pinagong, Aglipay & Cheese Pandesal

Pinagong, Aglipay & Cheese Pandesal

Pinagong

Travelers from Quezon often brought home the usual apas, broas as pasalubong [gift from a trip] and oftentimes too sweet. But to some locals, there are simpler and cheaper native food the province offer. 

Aglipay

We once visited Quezon in Lucban to celebrate Pahiyas back in 2000, we spent an overnight stay with friends We had the famous pancit habhab from the street vendors, Lucban longganisa [Quezon's native sausage], some native delicacies, and home cooked meals.

Cheese Bread

But these pastries here came from Candelaria, a pasalubong from relatives. They brought us different kinds of bread.  Pinagong is a turtle-shaped bread, it is kind of firm but tastes milky and creamy. They say pinagong originated from Sariaya and eventually reached Candelaria. It's supposed to be eaten with a cup of coffee or tea. The Aglipay, as far as I remember, we ate this when we were young. Aglipay was very crispy, great to eat with ice-cream [my idea], but the locals said they eat it with bilo-bilo ginataan. And it's very affordable, the pack costs PhP5/pack. Lastly, the cheese pandesal was so firm and creamy; also, the melted cheese compliments the bread. These breads galore are available from any Quezon bakery or bakeshop. Budget-friendly pasalubong. 

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