Press Release

By Kyla Moreno, BAGUIO CITY – The Mangan Taku! Food & Wine: Flavors of the Cordillera was held last April 24-29, 2024 continues to keep the Filipino culinary heritage alive. 

In the Philippines, April is considered as the “Filipino Food Month”, a month wherein the Filipino culinary heritage is celebrated. Spearheaded by the Department of Tourism – Cordillera Administrative Region Office, it is their goal to promote the region’s rich and cultural history with the uniquely-made and flavorful dishes served by talented chefs from the different provinces.

This year’s theme, “Kalutong Filipino, Lakas ng Kabataang Makabago” is aimed to honor the country’s rich culinary roots whilst showcasing the gradual development of the creative tourism industry, specifically in terms of gastronomy and culinary practices. According to DOT-CAR, “Mangan Taku continues to celebrate the Cordillera’s heritage food culture by highlighting gastronomy tourism as we level up our efforts to stir the local food tourism scene where travelers create a deeper connection to the region and its people.”

Last Wednesday, April 24, was the grand opening of the Mangan Taku: Cordillera Food Fair 2024. To start the event with a bang, an eye-catching mixology demonstration by renowned mixologist Chef Kalel Demetrio and Raman Di Kordilyera Food Demo by Baguio Country Club’s Sous Chef Thomas James Formoso and Junior Sous Chef Fitzgeral Leal was conducted.

The food fair features dishes from different regions, including Abra, Benguet, Apayao, Ifugao, Mt. Province, and Kalinga. Two or more booths are dedicated to each region in the venue, each offering different meals, snacks, and drinks from their province. Sheldon’s Integrated Farm, Slow Food Community of Pasil, Venus Parkview Hotel, 7th Heaven’s Café, Shiraz Smokehaus, Sinner or Saint, Half-Cup Café, Sheng’s Fudzmania, Bistro Lokal, Dani’s Pizza, and Kanto Cucina, are a few of the many booths that served hungry customers. 

As the saying goes, “We Eat With Our Eyes First”, the booths are beautifully decorated, with small yet meaningful details in every corner. Among the many candidates, 7th Heaven’s Cafe was awarded the “Best Decorated Booth”. On the other hand, Shiraz Smokehouse was given the “People’s Choice” Award.  In these striking booths, event-goers were able to taste Abra’s Pancit Laddit, Benguet’s Kinuday and Tapuey, Apayao’s Pinalatan and Sinursur, Ifugao’s Pinunnog and Inlagim, Mt. Province’s Patupat and Linapet, and Kalinga’s Inandila and Binungol, and many more. These dishes truly encapsulate the culture and traditions of each province, making the tasting experience a meaningful and memorable one. 

The Mangan Taku 2024 Cookfest was held last Thursday, April 25. The culinary competition was a platform for the 12 talented chefs to showcase their skills in creating Cordilleran specialties, specialties that could captivate the judges and entice the audience. For this year’s cookfest, dishes were critiqued by Chef Kalel Demetrio, Chef Waya Araos Wijangco, Ms. Ana Concepcion, and Mr. Victory Estrella, according to its theme, appearance, taste, execution, and narrative. Mangan Taku 2024’s Cookfest winners are Harry Osboken from Tam-Tam Cafe as first place, Jaypee Lawilao from Silverwood as second place, Joyce Birang and Noven Jazhiel Paran from the University of Cordilleras as third place, Jhibert Colti & Jovy Balag-ey from Sinner or Saint Café as fourth place, and Jheane May Casamero and Annielyn Agayam from the University of Cordilleras as fifth place.

The following day, April 26, the Mangan Taku 2024 Cordillera Wines Mixology Competition, with the purpose of showcasing the talents of 9 mixologists from different regions in creating innovative drinks with Cordilleran wines, was held. The panel of judges consisted of Chef Kalel Demetrio, Chef Waya Araos-Wijangco, and Chef Carlo Blanco. Upon each performance, the judges evaluated based on technical skill, presentation, taste, name association, and execution. Zeira Tamayo of the University of the Cordilleras won in first place, Princess Pablo of Ranee House of Curry in second place, Divina Urmatam of Cordillera Winery – Ifugao in third, Harry Osboken of Tam-Tam Cafe in fourth, and Junio Cariño of the University of the Cordilleras in fifth.

Just like any other year, Mangan Taku successfully celebrated the Filipino culinary heritage and brought people together in embracing such roots. Indeed, this food fair was able to promote our culinary roots, especially to those who have not tried or experienced it for themselves. These very dishes are the foundation of what we eat today, tomorrow, and in the future. The patronage and support to these kinds of events are important, as it keeps culture and tradition alive in our every-thriving community. See you next year, Mabuhay!