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The Secret to a Good Tidtad Baca

Appears in
Memories of Philippine Kitchens
Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

  • About
Marc Medina recounts:

In Pampanga, the pig’s blood stew [dinuguan] is called tidtad bigac. However, our family makes a soup of ground beef and pork blood, soured with green kamias instead of vinegar, called tidtad baca (baca means cow). It is eaten in a soup bowl with rice and bagoong on the side. The secret to a good tidtad baca is using a generous amount of kamias.

No one seems to know the history of this soup, and my father’s sixty-four-year old cook, Ate Lucia, says she has never seen it elsewhere in Arayat. Tidtad baca is similar to a popular dinuguan soup called tinumis in neighboring Nueva Ecija, another rice-growing province separated from Arayat by the Pampanga River. The “tidtad Medina” as Ate Lucia calls it, may have been inspired by the Nueva Ecija version.

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