Showcasing the Flavors of Cordillera in Baguio: A Celebration of the Region's Culinary Essence
In the heart of Baguio City, the Philippines, a unique food fair is taking center stage. Mangan Taku, running from April 24 to 28 at the Rose Garden, Burnham Park, is a tribute to the communities whose culinary traditions are often overlooked, and whose contributions to food culture are being spotlighted.
Organized by the Department of Tourism-Cordillera (DOT-CAR) and the City Government of Baguio, Mangan Taku is a celebration of Cordilleran identity, history, and resilience. The food fair features food from six provinces: Abra, Apayao, Benguet, Ifugao, Kalinga, and Mountain Province.
At Mangan Taku, visitors can savour a variety of dishes that showcase the region's diverse flavours. From the garlicky smoked sausage, Pinunog, best paired with tinawon rice, to the famed salted and smoked pork, Etag, from Mountain Province, there's something for every palate.
The stalls at Mangan Taku are run mostly by small businesses, women cooperatives, and indigenous producers, offering fresh strawberries, camote desserts, peanut butter with actual crunch, honey mead, garlic atchara, and robust Cordillera coffee. For those with a taste for something stronger, Tapuey, a smooth rice wine, is available.
Mangan Taku is not just about filling bellies, but feeding memory. DOT-CAR regional director Jovita Ganongan emphasized this point, stating that the event is about preserving and celebrating the region's rich culinary heritage.
In addition to the food, Mangan Taku offers cooking demos, fusion experiments, and live discussions on food sustainability, indigenous ingredients, and culinary tourism. Nina Daza Puyat, food historian and co-founder of the Philippine Culinary Heritage Movement, attended the launch of Mangan Taku and stated that Cordilleran cuisine deserves a bigger stage.
Mayor Benjamin Magalon also emphasized the importance of cultural preservation through food at Mangan Taku. From Abra miki, the yellow egg noodle soup from Abra, to Sinursur, a thick soup made from ground rice and freshwater snails or meat from Apayao, each dish tells a story of the region's history and traditions.
Mangan Taku runs daily from 9 am to 9 pm until April 28. For those seeking the best version of breakfast sausage, or for culture lovers looking to immerse themselves in the region's unique flavours, Mangan Taku is worth the trip. To learn more about the event, visit our website.com.
Mangan Taku delivers an invitation to eat, learn, reflect, and celebrate. It's a chance to honour the region's culinary heritage and to appreciate the resilience and creativity of the communities that make up the Cordillera region. Don't miss out on this unique food fair in Baguio City.
