Mila’s Tokwa’t Baboy: An Angeles City (Pampanga) Institution Popular for Its Namesake Dish and Crispy Sisig
Literally “tofu and pork”, Tokwa’t Baboy is a mixture of mainly deep fried tofu cubes, sliced pig ears (modern variations use slices of pork), and a soy-vinegar concoction. This dish is usually a merienda (snack), typically paired with lugaw (rice porridge), or a pulutan (finger food paired with alcoholic drinks). And Angeles’ tokwa’t baboy king (or more accurately, queen) is none other than Mila’s Tokwa’t Baboy.
An institution in the city, this food spot was started by Milagros (“Mila”) and Reuben Gomez back in 1989. It started out as a sari-sari store (a neighborhood sundry store) that also served cold drinks. Their customers would request some pulutan to pair with the drinks. So the couple came up with something and one of them is their namesake signature tokwa’t baboy. And the rest is history!
Mila’s version is outstanding. The tofu is delightfully crispy and puffy, and the pieces of pig ears are soft and fattily good. The sauce doesn’t have the usual sweet taste. Rather, it’s a mix of salty and sour, with the sourness coming from calamansi (Philippine lime) I believe. Aside from red onion, it also has celery, which is an unusual ingredient for a tokwa’t baboy, adding some crunch.
Aside from tokwa’t baboy, Mila’s is also known for their version of Sizzling Sisig, which is considered Angeles City’s best sisig by some people. For the uninitiated, sisig is an iconic Filipino dish made with boiled-then-grilled pig ears and cheeks, added with pig brains and chicken livers, and served in sizzling plates.
Unlike the usual Kapampangan sisig, Mila’s version is on crunchy side, that’s why some people prefer it. It’s also fatty and smoky, and has a nice acidity that cut through the fattiness. While it’s not my favorite version, Mila’s sisig is definitely one of the best for me!
Mila’s also serves Plain Sisig, which is the traditional version of sisig. It has boiled pig ears swimming in vinegar and garnished with green chilies and red onions. It’s really like kilawin (Filipino ceviche).
The pig ears are fatty and “cartilagey”, while the onions are crisp. The vinegar is not too sour, giving a perfect acidity. The overall flavor is also garlicky and peppery. This dish is a new discovery, and I love it!
Another specialty of Mila’s is their BBQ Tocino. Tocino is a sweet marinated pork that’s usually eaten for breakfast. But Mila’s innovated this simple breakfast dish by putting it on skewers and grilling it.
Because of that, it has a nice char and caramelization.
To offset all the unhealthy stuff you’ve eaten at Mila’s (LOL), make sure to try their Paco Salad. It’s made with fresh and crisp paco (fern), crisp and sharp red onions, and creamy salted egg.
Mila’s Tokwa’t Baboy should definitely be part of your Angeles City eatinerary. They make delicious tokwa’t baboy and sisig, as well as other dishes and pulutan. I highly recommend it to you!
P.S. For other food spots in Angeles City, check out The Ultimate Angeles City and Clark Freeport Food Guide here.
For Mila’s Tokwa’t Baboy branches and operating hours, kindly visit their Facebook and Instagram pages.