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Monday, April 27, 2026

Baguio Culinary Tourism: 7th Mangan Taku Cordillera Food Fair 2026

Baguio Culinary Tourism
7th Mangan Taku
Cordillera Food Fair

The Philippines does not ease gently into summer. It shifts, often abruptly, from one extreme to another. Earlier this year, the northeast monsoon, locally known as the amihan, delivered a rare stretch of crisp, cool weather across much of the country. In the highlands, temperatures dipped to unusual lows, with Baguio recording around 10.6°C in January 2026, a reminder of why it has long been the country’s go-to escape from the heat. But by March, the amihan had quietly withdrawn, giving way to a dry season that wasted no time making its presence felt.

By the first week of April, heat index levels in several parts of the Philippines had already surged into the “danger” category, reaching 42°C and above. At that point, stepping outside felt less like a routine errand and more like a test of endurance. The air turned heavy, the sun unforgiving. Naturally, the instinct was to head somewhere cooler, somewhere breathable. So we packed our bags and made our way back to Baguio.


There is something almost ritualistic about escaping to Baguio when the lowlands begin to simmer. Perched over 1,500 meters above sea level, the city offers not just relief from the heat but a complete shift in pace. The air is thinner, fresher, and tinged with the scent of pine. Mornings invite movement, not hesitation. For us, that meant slipping back into our Run-Walk-Run routine, something that feels nearly impossible under the oppressive heat of the plains but becomes almost effortless in Baguio’s cool embrace.

What we did not expect, however, was that our trip would coincide with a vibrant celebration of Cordilleran culture and cuisine. From April 23 to April 27, 2026, Burnham Park played host to the 7th Mangan Taku Cordillera Food Fair, an event that brought together local producers, farmers, and cooks to showcase the rich culinary traditions of the region. It was the kind of serendipitous timing that elevates a simple getaway into something far more memorable.

Baguio has always been known as the Summer Capital of the Philippines, but over the years, it has steadily evolved into something more dynamic. It is increasingly positioning itself as a hub for fitness and wellness, attracting runners, cyclists, and outdoor enthusiasts who take advantage of its terrain and climate. At the same time, the city is embracing culinary tourism, highlighting indigenous ingredients and traditional cooking methods that tell the story of the Cordillera’s diverse communities.

The food fair embodied that shift perfectly. It was not just about eating; it was about understanding. Each stall offered a glimpse into a culture shaped by geography, climate, and tradition. Recipes were not merely prepared, they were preserved, passed down through generations, each bite carrying a piece of history.



One of the highlights for us was finally getting to try a dish that had eluded us on a previous visit. Back in June 2024, we had planned to dine at Farmer’s Daughter, a well-known spot in Baguio, specifically to try pinuneg, a traditional blood sausage associated with the Ibaloi people. Unfortunately, the restaurant had been closed at the time, and the experience had to be postponed.

Pinunog

This time, however, the food fair introduced us to something both familiar and new: pinunog, sometimes spelled pinunnog. At first glance, it might seem similar to pinuneg, but the two are distinct in both ingredients and preparation. Pinuneg is made using pig’s blood combined with fat and spices, resulting in a rich, earthy sausage. Pinunog, on the other hand, takes a different approach. It is a bloodless sausage made from pork entrails and fat, carefully seasoned and then smoked to develop its signature flavor. It is widely considered a specialty of Ifugao cuisine.


The vendor, an Ifugao woman who spoke with quiet pride about her product, described pinunog as a versatile ingredient, almost like a local version of Chinese chorizo. It can be incorporated into a variety of dishes, adding depth and smokiness. She suggested mixing it into fried rice, using it to enrich monggo stew, or adding slices to pinikpikan, a traditional Cordilleran chicken soup known for its distinctive preparation method and deeply savory broth.

Of course, pinunog can also stand on its own. Simply fried and served with rice, it delivers a satisfying combination of smoky, fatty, and slightly chewy textures. We decided to take some home, purchasing a vacuum-packed portion for ₱450. The vendor assured us that it could last up to a month when properly stored in the refrigerator or freezer, making it not just a souvenir but an extension of the experience.

Hanging Etag

Another standout at the fair was itag, also spelled etag or e-tag, a staple in many Cordilleran households. If pinunog is subtle and versatile, itag is bold and unapologetic. Made from pork that is heavily salted and then either air-dried or smoked, itag is often hung in strips, giving it a distinctive appearance that immediately draws attention.
Considered the indigenous counterpart to ham or bacon, itag carries an intense flavor profile that reflects its preservation process. It is commonly used in traditional dishes such as pinikpikan and other regional stews, where its saltiness and depth enhance the overall taste of the dish. Seeing rows of itag hanging at the stalls was both fascinating and grounding, a reminder of how food practices evolve out of necessity and environment.



The fair also offered lighter, more unexpected treats. Among them were wines made from honey, often referred to as mead. These locally produced beverages showcased another dimension of Cordilleran ingenuity, transforming simple, natural ingredients into something celebratory. The sellers even offered free shot samples, but it is best not to try everything all at once, the label shows about 12% alcohol by volume.






What made the experience particularly meaningful was the direct connection to the people behind the food. These were not mass-produced items stripped of context. Each product came with a story, each seller eager to share not just how something was made but why it mattered. In a time when convenience often overshadows authenticity, events like the Mangan Taku Cordillera Food Fair serve as important reminders of the value of tradition.

Beyond the food, the fair contributed to a larger effort to support local tourism and sustain regional economies. By drawing visitors and encouraging them to engage with local products, it helps create opportunities for small-scale producers and artisans. It is a form of tourism that feels more responsible, more connected, and ultimately more rewarding.



As our trip unfolded, it became clear that Baguio offers more than just a reprieve from the heat. It offers layers of experience. You can start your morning with a brisk run through pine-lined roads, spend your afternoon exploring local markets, and end your day discovering flavors that you will not easily find elsewhere.

The timing of our visit could not have been better. While much of the country grappled with soaring temperatures, we found ourselves in a place where the air invited movement and the culture invited curiosity. The contrast was striking, almost surreal.
For those considering a similar escape, the window for experiencing the Mangan Taku Cordillera Food Fair runs until April 27. It is an opportunity not just to cool down but to immerse yourself in a region that continues to redefine what it means to travel meaningfully within the Philippines.
In the end, what stayed with us was not just the cooler weather or even the food itself, but the sense of connection. Connection to place, to people, and to traditions that continue to thrive despite the rapid pace of modern life. Baguio may still be known as the Summer Capital, but it is steadily carving out a reputation as something far richer, a destination where wellness, culture, and cuisine come together in ways that feel both grounded and inspiring.
















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