The 7th Mangan Taku Cordillera Food Fair opened in Baguio, highlighting diverse indigenous foods from the region beyond pinikpikan. It features around 46 exhibitors and heirloom dishes like inanchila and binungor. Organizers say it preserves traditions and supports farmers amid an energy crisis.
At the Rose Garden in Burnham Park, Baguio, the Slow Food Pasil community from Kalinga served inanchila—sticky rice wrapped in wild orchid leaves. Rowena Gonnay, the group's leader, said in Ilocano, “For seven years, we’ve been here. We are proud of our heritage. You can see it in how we cook. We don’t rush it. We respect it.”
The fair runs from April 23 to 27, led by the Department of Tourism Cordillera Administrative Region (DOT-CAR) in partnership with Baguio City government, Department of Agriculture, Department of Trade and Industry, and TESDA. Now in its seventh year since 2019, it was institutionalized by a city ordinance and aligns with Filipino Food Month in April.
Under the theme “Preserving Traditions, Sustaining Flavors,” the event addresses challenges from rising fuel costs in the national energy emergency. DOT-CAR Regional Director Jovita Ganongan stated, “By promoting locally sourced products, we help sustain our farmers, keep enterprises running, and strengthen the resilience of our communities, especially during challenging times.”
Ramon Uy Jr., international councilor for Slow Food Asia, remarked, “You see how food is fiercely protected. The way communities hold on to their culinary heritage, their traditions, their land. That is not something you manufacture. That is something you live.” Baguio Mayor Benjamin Magalong added, “Mangan Taku is an invitation to experience our culture, our traditions, and the stories of our communities told through every dish.”
Activities include cookfests, demonstrations from coffee to cocktails, and a food crawl, providing market access for small producers while showcasing dishes like abuos ant eggs and etag cured pork.