Empanadas are Everywhere in Ilocos Norte and Sur Provinces but the difference of the Empanadas of both Provinces is that the Longanisa Made in Vigan is more garlicky and the longanisa made in Batac has more anise flavor. Empanada is a Spanish Invention. It is usually made using wheat flour and the fillings are porkmeat w/ potatoes and sweet peas but here in Ilocos, their version of the Empanada is done Using Orange Colored Rice Flour and the fillings are Ilocos Longanisa plus whole egg and chayote! it is sooo delicious and the dipping sour is the fermented Ilocos Vinegar (w/ a pungent smell but powerful flavor!). It is available practically everywhere in Ilocos Region and the price starts from 30 pesos for regular (no egg), 50 pesos all meat and 45 pesos Special (Meat + egg + chayote), Grab one Now!
Wonder if they have the real Chillie sauce? When we were having lunch, we asked if we could have some chillie sauce to go with the meat that was served, we were given a bottle of little chillies soaked in some soya/vinegar. We then asked if there is anything else besides those little chillies, she shook her head.