The first time that sisig was ever recorded in history was in 1732, in a Kapampangan dictionary compiled by an Augustinian friar, Diego Bergaño. (The Spanish missionary served as parish priest of Mexico, Pampanga in 1725-1731, where he most likely encountered the dish.)

In his dictionary, Bergaño defines sisig as a “salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar.” “Manyisig” means “to make salad” while “mapanisig” is “one who makes a lot of salad, or frequently eats salad, or picks tidbits of it.”

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