Lingayen, Pangasinan

“The Heart, The Soul, & The Face” of the Province of Pangasinan

History of Lingayen

The Augustinian missionaries and the Spanish conquistadores drew a plan of Lingayen in 1614 and Lingayen was founded. The founders named the town Lingayen at the suggestion of natives themselves, due to a certain corpulent tamarind tree growing on the present town plaza at that time. The tree was exceptionally big, tall, and spreading; that the surrounding trees were just drafts in comparison. Passers-by developed the habit of looking back and back again at this corpulent tree until it would vanish from their rear view. When they arrived home and were asked what way they took in returning they would simply say “through Liñgayen”. The word “Liñgayen” was from the Pangasinan language word “lingawen” meaning ” to look back”. Since then up to the present time the town bears its name as Lingayen.

Lingayen became the capital of Pangasinan when the province became an encomienda.

During World War II, Lingayen was where the Allied armies landed during the Invasion of Lingayen Gulf. Its long beach served as runway for several attack planes.

How to get to Lingayen

Get to know Lingayen

Tourist Attractions

Lingayen Beach & Baywalk

Offers a free, tranquil & scenic spot for all families, friendships & other groups’ gathering. It has been known as a perfect place and favorite site for pictorials.

Limahong Channel

Named after chinese corsair Limahong who dug a channel in Domalandan, Lingayen to escape the Spanish colonizers.

Limahong Channel Tourism Center

Being groomed to be a world-class river cruise & tourism park.

Urduja House

Named after the Legendary Pangasinan Warrior "Princess Urduja", serves as the Provincial Governor’s Official Residence & Guest House.

Sison Auditorium

The Cultural Center of Pangasinan. Its grand structure accommodates both social & cultural events.

Provincial Capitol Building

Dubbed as the "Best Provincial Capitol In The Philippines" for its magnificent beauty.

Veterans Memorial Park

An open-air museum that shelters World War II relics and memorabilia including the Mac Arthur landing marker.

Narciso Ramos Sports and Civic Center

The name implies is a venue for both local, regional, and national sports and civic activities.

Plaza De Lingayen

Located at the town proper and in-front of the municipal hall, is not only a landmark but a showcase of the capital town's wonder.

Casa Real

A national historical landmark, which houses the provincial museum. literally the "Royal House", it is one of the oldest public buildings which served as the provincial seat of government in Pangasinan during the Spanish occupation of the Philippines.

Colegio Del Santissimo Rosario Ruins

Constructed in 1890, now part of a private property, used to be an exclusive school for girls ran by Dominican Sisters.

Epiphany of Our Lord’s Parish Church

Formerly known as "Los Tres Reyes" or "Three Kings Parish" and one of the oldest in the region, founded in 1587. It is famous for its architecture, including a dome designed by Father Miguel Aparicio and its bell tower.

Ramos Ancestral House/Museum

Residence of former Philippine president Fidel V. Ramos. It is here where he was born and spent his childhood days together with his two sisters.

Festivals & Cultures

Lingayen Town Fiesta (Feast of the Epiphany of the Lord)

Bagoong Festival

Honoring the pride brought by Bagoong (salted fish paste).

Pista’y Dayat (Sea Festival of the North)

Also known as “festival of the sea” which celebrates the region’s bountiful sea harvest through a series of fun activities such as musical competitions, trade fairs and tourism expositions, beauty pageants, and sports fests.

Agew Na Pangasinan

Is a celebration of Pangasinan’s founding date to mark the socio-cultural evolution of the province.

Foods, Delicacies & Crafts

Bagoong (Fish Paste)

Made by mixing measured amounts of fish and brine, which are traditionally then left to ferment from between 10 to 12 months until it produce.

Bagoong Alamang (Fermented Shrimp Paste)

Made by mixing measured amounts of shrimp & brine, which are traditionally then left to ferment.

Patis (Fish Sauce)

Condiment that is derived from fish that have been allowed to ferment.

Bocayo (Grated Coconut Candy)

Made from simmering coconut meat strips and then mixing it with white or brown sugar (muscovado), resulting to a sweet tasting dessert.

Tupig

Native delicacy made with glutinous rice and grated coconuts wrapped in a wilted banana leaves and cooked over live coals.