At 80 years old, Heidi Dizon-Manapat is a quiet yet powerful presence in the world of Kapampangan heritage. She is the daughter of Consorcia Garcia-Dizon, one half of the iconic Carmen and Consorcia brand that once graced many local tables.
From their roots in Pescadores, Candaba, Heidi grew up surrounded by the comforting aroma of traditional dishes and the steady hands of women who cooked with heart.
Today, with her son Noel, she continues to celebrate the flavors of home. Their shared love for Kapampangan cuisine—tidtad, morcon, kilayin, chicharon—pushed them to bring these specialties to a wider audience.
For them, every delicacy is a tribute to their family’s legacy and the rich culinary traditions of their hometown. But their passion doesn’t end in Pampanga.
Noel, a true food lover, collects local delicacies from all over the country. At the Bench x Katutubo Pop-Up Market, their table tells a delicious story: pastillas de leche made from carabao’s milk in Arayat, Atching Lilian’s Sanikulas, Angel and Benedictine cookies, ebun burí from Candaba, homemade tomato and kamias jams, and Navarro’s crab paste from Masantol.
Each item is a piece of culture…carefully chosen, lovingly shared. For Heidi and Noel, selling local food is more than tradition. It’s their way of saying: we believe in our roots, we trust our flavors, and we honor the stories behind every bite.
“Sa bawat produkto, damang-dama ang pagmamahal sa sariling atin,” said Manapat.
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