Baguio City - The province of Apayao recently joined the Mangan Taku Food Fair in Baguio City from April 21 to 24, 2023 to showcase the province's diverse culinary offerings.
Said food fair, which showcased the culinary delights of the Cordillera Administrative Region (CAR), attracted food enthusiasts from all over the country. The province's participation in the event was seen as an opportunity to promote its tourism industry and to showcase the diversity of its culinary traditions.
This year's Apayao booth courtesy of Angkwan's Food House boasts a variety of dishes that highlight the province's natural resources and traditional cooking methods. Among the specialties showcased at the event were the staple Isnag cuisine 'pinalatan', a stir fried dish made from chicken or pork and pomelo leaves served as a rice topping. They also showcased their famous 'hot miki', an egg noodle soup dish that is widely popular in the province.
In addition to the food, the Apayao booth also featured handicrafts, woven products, and wines made by local artisans and producers such as Apayao abel and bugnay wine.
The booth was a big hit with visitors and gourmands praising the unique flavors and cooking techniques of the dishes being offered.
The Mangan Taku Food Fair is an annual event that celebrates the culinary traditions of the region. It is organized by the Department of Tourism (DOT-CAR) in partnership with local governments and private sector stakeholders.
This year's event with the theme, "Tapeuy-an," was held at the Rose Garden, Burnham Park featured exhibitors from all over the region. Visitors were treated to a wide range of dishes, from traditional favorites to more modern takes on Cordillera cuisine.
The fair also featured cooking demos, food crawl, chef's challenge, cultural performances, and other activities that highlighted the unique cultural heritage of the Cordilleras.
DOT-CAR Regional Director Jovita Ganongan in her opening message expressed the importance indigenous food cuisines in preserving the cultural traditions and heritage of the different tourism destinations. "At its core, food tourism is about more than just food on your plate. It's a chance to explore and connect with different cultures, and to appreciate the deep connections between food and people. As you savor each bite of Cordilleran Cuisine, remeber that you are not just eating a meal but also experiencing rich and vibrant culture, and supporting the sustainability of local communities in the process," she said.
Comments