CORDILLERAN FLAVORS TAKE CENTERSTAGE AT MANGAN TAKU 2025

April 30, 2025 Lifestyle

A vendor proudly showcases traditional Cordilleran delicacies during the Mangan Taku 2025 festival, celebrating the rich and diverse flavors of the Cordillera region. Photo by Janieca Edejer/UB Intern

BAGUIO CITY

The Cordillera Administrative Region once again proudly showcased its rich culinary heritage during Mangan Taku 2025, which officially concluded last April 28. The week-long food festival, whose name means “Let’s Eat” in Ilocano, gathered dishes and delicacies from all six provinces of the Cordillera: Benguet, Mountain Province, Ifugao, Kalinga, Apayao, and Abra. Visitors from various parts of the region came together to experience the diverse food culture that the highlands are known for.

During the event, visitors had the rare opportunity to taste authentic native dishes, many of which have been preserved through generations. Traditional favorites like etag (salted smoked meat), pinikpikan, pinunog, and watwat were among the top draws at the festival. One customer, Yashika, shared her excitement about the experience. “Ang gandang experience niya kasi you get to taste different delicacies from different provinces of the Cordillera, and mas nagiging knowledgeable ka pa sa mga local and native cuisines na di mo pa alam na may ganon palang way ng paghahanda ng pagkain, katulad nung Etag,” she said.

Another attendee, Aaron, noticed how some of the dishes had been creatively adapted while still retaining their traditional roots. “Naging innovative sila in terms of foods nila, yung iba nagkaroon na ng fusion,” he observed, noting how modern techniques were combined with indigenous ingredients. Various hotels also joined the Mangan Taku Festival, showcasing their own interpretations of traditional Cordilleran dishes. Their participation added a modern touch to the celebration while still honoring the authenticity of indigenous flavors.

The involvement of established hotels helped elevate the festival’s reach, attracting more visitors and promoting local tourism through culinary experiences. Event organizers emphasized that the goal of Mangan Taku was not only to celebrate flavors but also to strengthen cultural identity and encourage the younger population to appreciate and carry forward their culinary heritage. Despite modern influences, the event showed that the spirit of Cordilleran cuisine remains strong. The festival also highlighted the ingenuity of local chefs, who are finding ways to modernize native dishes without losing their essence. With the success of this year’s celebration, there is growing anticipation for the next edition of Mangan Taku, where more indigenous dishes and innovations will continue to delight and educate visitors.

Janieca Edejer/UB Intern