The Department of Tourism-Cordillera Administrative Region (DOT-CAR) proudly presented Mangan Taku (Let’s Eat) 2024: “Food & Wine: Flavors of the Cordillera,” an extraordinary culinary extravaganza, held from April 24 to 29, 2024, at the Rose Garden in Burnham Park, Baguio City.
Mangan Taku, which returned for its fifth edition with renewed vigor and an enhanced focus on showcasing the gastronomic heritage of the Cordillera region, featured a variety of exciting events highlighting the region’s creative cuisine through a food fair, cook fest, mixology event, Indigenous food forum, food crawl, and more.
Attendees indulged in a delectable array of Cordillera delicacies at the Mangan Taku food fair, featuring authentic, traditional, and innovative dishes crafted from locally sourced ingredients.
They witnessed the culinary prowess of participants at the cook fest, where each CAR province’s unique heritage food was showcased, incorporating traditional flavors with innovative twists.
Additionally, they discovered the art of wine mixology at the Mangan Taku Cordillera wines mixology event, where inventive cocktails were crafted using Cordillera wines as the star ingredient.
Food enthusiasts embarked on a culinary adventure through Baguio City during the Mangan Taku Food Crawl, exploring the vibrant food scene and savoring a diverse range of flavors.
Visitors experienced the vibrant atmosphere of the food fair while admiring creatively decorated booths vying for top honors in the Mangan Taku 2024 Search for Best Decorated Booth.
In his welcome message, Baguio City Mayor Benjamin Magalong, represented by Councilor Betty Lourdes Tabanda, said that Mangan Taku embodies not only their love for food but also their profound appreciation for the diverse flavors and traditions that define the region.
“But beyond preserving tradition, Mangan Taku 2024 also celebrates innovation in our culinary landscape,” Magalong said. “Our talented chefs have taken that rich tapestry of Cordilleran flavors and infused them with a modern twist, creating dishes that pay homage to our heritage while embracing the creativity of the present.”
“Our celebration extends beyond the realm of food alone. It is a tribute to the dedication of our local artisans, farmers, and producers who have worked hard to bring forth the bounty of the land,” he also said. “It is homage to the bonds of friendship and camaraderie that unite us as a community.”
Magalong emphasized that this festival is in compliance with the national call by the beloved President to ensure food security for the people in the Cordilleras.
“Hopefully, with festivals like this one, we shall have food on our tables and no Cordilleran shall ever be deprived of food because this is what we aim for,” he added. “We go beyond the uniqueness of the dishes and focus on the main essence of this festival: providing food for every Cordilleran.”
Mangan Taku started in 2019 during Jovita Ganongan’s tenure as the officer-in-charge of the DOT-CAR. Drawing on her indigenous background, she has brought a deep understanding and appreciation of preserving and showcasing traditional values and practices as a catalyst for tourism promotion and development.
Ganongan, now the regional director, said that Mangan Taku is not just an invitation to sample their cuisine but a gateway to immerse in their way of life; it reminds them of who they are as Cordillerans.
“This event holds immense significance as it not only celebrates the rich culture and heritage of the Cordillera region but also highlights the importance of promoting sustainable tourism, community engagement, and supporting local farmers,” Ganongan also said.
Through this event, she added, they aim to foster a greater understanding and appreciation of Cordilleran culture by inviting visitors to indulge in their traditional delicacies.
“By savoring the flavors of the Cordillera, we not only stimulate our taste buds but also gain insight into the rich tapestry of stories and history that these culinary delights encapsulate,” she also added.
According to Ganongan, they also pay homage to the rich cultural heritage that has been passed down through generations. During the special month of “Buwan ng Kalutong Pilipino” last month, they are reminded that the Cordillera has a food story waiting to unfold.
“This food story is not just about the dishes and ingredients that tantalize our taste buds but is a narrative that connects us to our past and guides us toward the future,” she shared.
Throughout history, the Cordillera region has embraced various influences, adopting new flavors and culinary traditions. “However, amidst these adaptations, the people of the Cordillera have always held on to what is truly theirs, ensuring that their gastronomic identity remains intact,” she pointed out.
