Besides these, there were “pansit food courts” inside the Don Domingo public market, and the Plasa itself. Darauay’s, which also had a spot inside the Plasa, eventually branched out into Bunagan’s in Buntun and Nang’s in Ugac Sur. Tuddao’s also literally did the same, opening a few branches in its own name within the city proper; this business practice was emulated by later hard-selling pansiterias in the 2000s.
2000s and beyond
This period marks the rapid diversification and modification of the base batil-patung through the higher order sizes. Lechon karahay and chorizo de bilbao were already popular “special” toppings, however, many pansiterias innovated further by introducing more unorthodox ingredients. Fefang’s (whose first cook reportedly came from the popular Big Star) was one, if not the first to make use of Tuguegarao longanisas, while Jairon’s popularized chicharong bulaklak. Jocris started the calamares trend, Shirley’s, ox brain and nerves, and Billy Jack’s, balut.
Others would later add chicken skin, pork guts, meat loaves, embutido, and shrimp. Jomar’s modified their recipe by using chicken liver and hard-boiling their egg topping. Vegetables were not spared by the “evolution spike”; some added leeks and chicharo (snow peas), while some experimented with bell pepper, broccoli, and cauliflower. This time also saw the rediscovery of the luffa, which, again, started as a customized add-on.
Other popular pansiterias that emerged during this time include J-ren’s, Lamud’s, AM-PM, Tagums, and Eva’s. While some pansiterias went with this business trend, others continued their tested and timeless simplicity.
In the late 2010s to the present, newcomers to the industry were Gudvibes, Aaleyah’s, Riverbank, Tambayan, RK, and many more, bringing the estimated number of pansiterias in the city up to around two hundred. A single order of pansit nowadays costs from an average of 80 to more or less 120 pesos.