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La Corona De Pagsanjan Resort Hotel
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La Corona de Pagsanjan is a resort-hotel situated nearest to the Pagsanjan Falls which offers live-in seminars, conferences and conventions, daytours, boatride, company and family outings.
Using La Corona de Pagsanjan as your home-away-from-home, visit:
Experience the fun and excitement of shooting the rapids going to Pagsanjan falls.
For windsurfing, fishing, jetski, swimming; experience its magnetic hill.
Famous for its underground cemetery that serves as burial ground for Nagcarlan's anscestral people.
For its fine wood carvings; drop by Paete church and travel to the past.
Town of hand-embroidered barong Tagalog, kesong-puti, "itak" and samurai.
Source of Pagsanjan Falls; enjoy a majestic view of nature.
Pagsanjan, Pakil, Majayjay, Mabitac
Via South Expressway.
Take the last exit to Calamba, turn right at Calamba junction towards Los Banos, straight all the way to Pagsanjan town, turn right towards Cavinti.
Take Ortigas Avenue from EDSA, turn right towards Taytay from Cainta junction, pass through the rustic towns of Rizal, straight all the way to Paete, Kalayaan, Lumban and Pagsanjan town proper.
A good traveler has no fixed plans, and is not intent on arriving. Lao Tzu
All journeys have secret destinations of which the traveler is unaware. Martin Buber
Popular catches include tilapia, catfish (hito), milkfish (bangus), grouper (lapu-lapu), shrimp (hipon), prawns (sugpo), mackerel (galunggong, hasa-hasa), swordfish, oysters (talaba), mussels (tahong), clams (halaan and tulya), large and small crabs (alimango and alimasag respectively), game fish, sablefish, tuna, cod, blue marlin, and squid/cuttlefish (both called pusit).
More details at Common dishes
In Mindanao, the southern part of Palawan island, Sulu and Tawi-Tawi, dishes are richly flavored with the spices common to Southeast Asia: turmeric, coriander, lemon grass, cumin, and chillies — ingredients not commonly used in the rest of Filipino cooking. Being free from Hispanicization, the cuisine of the indigenous Moro and Lumad peoples of Mindanao and the Sulu archipelago has much in common with the rich and spicy Malay cuisines of Malaysia and Brunei, as well as Indonesian and Thai cuisines.
More details at Southern Philippine Cuisine