The Mangan Taku Food Fair is once again serving up the bold, diverse, and deeply rooted flavors of the Cordillera region, with an even stronger push this year—its sixth iteration—for cultural preservation and sustainable tourism.
Held from April 24 to 28 at the Rose Garden in Burnham Park, Baguio City, the event brings together 38 exhibitors representing the six Cordilleran provinces: Abra, Apayao, Benguet, Ifugao, Kalinga, and Mountain Province.
“Mangan Taku,” which means “let’s eat” in the local dialect, is more than just an invitation to feast. “This is a platform for small entrepreneurs, communities, and farmers to showcase their unique culinary offerings,” said Jovi Ganongan, regional director of the Department of Tourism – Cordillera Administrative Region (DOT-CAR).
“Together, we are transforming food into the very core of the travel experience,” she said.
Since its launch in 2019, Mangan Taku has grown into a cornerstone event for DOT-CAR’s efforts to boost gastronomy tourism in the highlands. It’s also aligned with Proclamation No. 469, which declares April as Filipino Food Month, and has been institutionalized through Baguio City Ordinance No. 81 and RDC-CAR Resolution No. 42.
Among the highlights of this year’s fair is the participation of Slow Food communities from Kalinga. These internationally recognized groups are helping preserve endangered indigenous ingredients and traditional cooking techniques—offering rare finds like heirloom rice varieties and showcasing age-old practices such as smoking meats (like the Cordilleran itag) and fermenting local vegetables.
A cooking demo held on the second day of the fair added a modern twist to the celebration. Local chefs reimagined indigenous dishes, showing how time-honored recipes can evolve while keeping their soul intact.
Visitors also get to sample delicacies such as blood sausage, native rice cakes, and smoked meats—many of which are rooted in community rituals like the watwat, a ceremonial feast that emphasizes unity and sharing.
Adding depth to the fair is the Mangan Taku Inclusion Program, an initiative that recognizes DOT-accredited tourism enterprises serving authentic Cordilleran cuisine. Restaurants that meet the criteria are awarded a special sticker, helping guide food-loving travelers toward genuine local experiences.
Mangan Taku is also backed by the Tourism Promotions Board (TPB) as part of its community-based tourism efforts in the Cordilleras.
“Our journey towards empowering gastronomy tourism begins with the commitment to not only promote the magnificent flavors of our provinces but to also uphold the values of sustainability and community empowerment,” Ganongan said. “Our preferences as consumers and our advocacy for sustainable practices will shape the future of food tourism.”
At its core, the Mangan Taku Food Fair is a celebration of identity, storytelling, and resilience, where the dishes pay homage to the land and the communities that keep these traditions alive.
