BAGUIO CITY – The Department of Tourism-Cordillera Administrative Region (DOT-CAR) has organized the “Mangan Taku” (Let us eat) food fair, which showcases the various culinary heritage of the different provinces in the region.
Mangan Taku 2024 started way back in 2019. It is a Cordilleran Food Fair that features different food, wine, and flavors of the Cordillera, providing tourists and even locals with various dishes that they could try and add to their itinerary, especially when traveling to the different provinces of the Cordillera.
Moreover, it is all about promoting the Cordillera Culinary Heritage. Therefore, exhibitors won’t just be cooking and presenting their dishes but also their identity and culture as Cordillerans.
As DOT-CAR Director Jovita Ganongan stated during the Kapihan sa Baguio last April 23, “Ang Mangan Taku talaga is not a festival per se. It’s actually a glimpse of what you can find in the different provinces. It’s promoting the food culture of the Cordillera. It’s not a business undertaking, no? Na kay, we will organize an event para kumita talaga yung mga exhibitors natin. Our exhibitors will be representing their provinces to show us kung anong meron sila.”
There are 33 exhibitors from various provinces across the region that will offer a unique selection of traditional dishes, beverages, and delicacies, showcasing the diversity and richness of Cordilleran cuisine.
Through Mangantaku 2024, it celebrates not just the food but also the rich cultural heritage of the Cordillera region. It’s a platform where visitors can immerse themselves in the unique flavors and traditions that define the Cordillera.
“It’s not just, ito, kakainin na natin, available na. Where are they coming from? Who are the farmers? Ano ito? Are these indigenous food ingredients? Yung ganon” DOT-CAR Director Ganongan said, emphasizing the importance for the visitors to know where the presented dishes originally came from.
“Experiencing the food is actually knowing what it is and the people behind the food. So, immersion na ang tawag natin doon. Let’s immerse our visitors into our food so that they can really understand our culture and they will appreciate our culture,” she added.
By featuring local cuisines and products, the event encourages visitors to explore the different attractions and experiences that the Cordillera has to offer. It also fosters collaboration between the tourism sector, local businesses, and government agencies in advancing sustainable tourism initiatives.
The featured dishes are Kalinga’s renowned binungor, a savory mix of seasonal vegetables such as mushrooms or tenga ng daga, langka, beans, and meat, intricately blended to create a flavorful taste. There is also Kalinga’s delectable inandila rice cake. The province of Apayao also showcases pinalatan and sinursur with its succulent fish cooked in bamboo over an open flame. In the heart of Benguet, the allure of kiniing and kinuday offers variations of smoked or dried meat. Meanwhile, Abra’s laddit tempts with its savory taste, alongside the promise of a mouthwatering take on lechon. From Ifugao, the pinunog which is similar to a meat sausage.
The event will run from April 24 to April 29, offering attendees ample opportunities to immerse themselves in the vibrant culture and flavors of the Cordillera. This food fair underscores the commitment to preserving and promoting Cordilleran culinary heritage while stimulating economic growth and fostering community pride. As visitors indulge in delectable dishes and explore the region’s cultural treasures, Mangan Taku continues to make a lasting impact on both locals and tourists alike.
As the people savor the diverse flavors of the Cordillera region at Mangan Taku 2024, they also take in every story of resilience, tradition, and community behind those dishes. By Hazel Rose N. Infante
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