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Now in its third year, the Pansit Batil Potun festival featured 48 panciterias that served and sold their own versions of the beloved dish
CAGAYAN, Philippines – No trip to Tuguegarao City will be complete without visiting a panciteria and getting a taste of Pansit Batil Potun, a popular noodle dish among locals and tourists.
Tuguegarao City loves this delicacy so much. A thriving industry of panciterias sustains the livelihood of thousands, and also helps put the city on the map for its unique cuisine and culture.
To further promote its signature dish, the city government held a festival dedicated to the love of Tuguegaraoeños for their pansit. Now on its third year, the Pansit Batil Potun festival featured 48 panciterias whose tents were lined up along Bonifacio Street to sell and serve their takes on the noodle dish.
Three-month-old Beteni’s Panciteria was a first-time participant in this year’s festival. Their cook, Johnny Gureng, started his preparations as early as 3:30 am for their 6 am opening.
On the day of the exhibit, the panciteria from Barangay Annafunan West sold over 400 plates that cost ₱120 each. This generated more than ₱48,000 in sales, a leap from their usual peak day earnings of ₱13,000.
This year, the city government introduced a new twist to determine the best panciteria. Deviating from last year’s pansit-cooking battle, the 2025 edition recognized the shop with the highest total sales from 6 am to 4 pm.
The winners were as follows:
- 1st: Mariane’s Panciteria – ₱151,920 (1,266 plates)
- 2nd: Jomar’s Panciteria – ₱147,240 (1227 plates)
- 3rd: Julie’s Panciteria – ₱75,360 (628 plates)
Here are photos of some of the competing panciterias:
Local legacy
Aside from the showdown among the panciterias, a Pansit Batil Potun-eating competition was held. The contest was divided into two categories: regular plating and spicy plating.
The Pansit Batil Potun festival was part of the activities lined for Tuguegarao City’s Pavvurulun AFI Festival from August 7 to 16. Now on its 301st patronal fiesta, the theme is centered on Ibanag culture and its role in strengthening the community and boosting local tourism.
Pancit Batil Potun got its name from how the noodle dish is prepared. A poached egg is placed on top of the pancit: “batil” means beaten egg and “potun” is an Ibanag word which means to place on top.
The classic style of preparing the hearty dish only includes four key ingredients: miki noodles, pork liver, mixed vegetables, and a poached egg. It is usually eaten with sabaw (beaten egg-drop soup) on the side and has among its ingredients white onions, calamansi, and soy sauce, with siling labuyo (chili pepper) for those who are into spicy foods. – Rappler.com
Roland Andam Jr. is a BS Accountancy graduate from Cagayan State University-Andrews Campus. An Aries Rufo Journalism Fellow of Rappler for 2025, he was also the editor in chief of The CSU Communicator.
