What can better go with lechon, rellenong isda, fried fish, and humba than my favorite atchara?  And I am most happy if in the company of friends who do not even touch the atchara on their plate.   That means I can get theirs and often, they would willingly offer it to me.  That’s how much they have known me to love atchara.

This post will not give you the secret recipe to a delish atchara, though.  I honestly haven’t tried making one.  I just buy atchara whenever I visit food expo and bazaars.  Sometimes, my husband’s aunt from Pangasinan would make a big jar for me and send it to her nephew.  But that happens only when husband visits Pangasinan to check on his piggery business.

What I would like to share with you are the ingredients I found in the best tasting atchara I have tried.   There is no exaggeration here as I have tasted a hundred perhaps of atchara and though they may look the same, and to some even taste almost the same, this particular brand has such distinct taste.

Possibly because of tradition.

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