BY: ANGELICA ARQUERO
Unique local dishes, including ant egg adobo and pomelo leaf-based recipes, took center stage at the 6th Mangan Taku Cordillera Food Fair held in Baguio City.
At first glance, the dish adobong abuos resembles grains of rice.
However, it is actually made from ant eggs and is a prized delicacy from the province of Abra.
It was one of the exotic foods featured at the fair, alongside a wide variety of traditional and innovative Cordilleran cuisine.
“We’re very grateful and happy to have all provinces and establishments represented here,” said Jovita Ganongan, Regional Director of the Department of Tourism (DOT -CAR).
Visitors were treated to other specialties, such as pinalatan from Apayao — a traditional dish made from pomelo leaves and smoked meat, and pinaltit, a version prepared with coconut milk and fermented fish.
Baguio City, known as a melting pot of cultures, also showcased new products made with tapey, a traditional rice wine, including tapey-flavored ice cream, dressing, and pastillas.
A total of 38 restaurants from across the Cordillera participated in this year’s event.
“This annual event grows more exciting every year with new innovations using local ingredients,” said Engr. Alec Mapalo, Baguio City Tourism Officer.
The food fair will run until Sunday, April 27, from 9 AM to 10 PM.
