Mangan Taku Food Crawl 2021: Celebrating Cordilleran Cuisine and the Culinary Creativity of Local Chefs

The culinary creations of all five (5) creative and innovative winning chefs of the Mangan Taku Chef’s Competition were highlighted in the Mangan Taku Food Crawl 2021 from April 29 to May 2. The 3-day food crawl held by the Department of Tourism Administrative Region celebrates the creativity of local chefs as well as the diverse and rich flavors of Cordilleran cuisine.

This year’s winning chefs and their dishes are Chef Miko Dy of Bistro Lokal (“Tradition: Kinnakey Risotto with 3 kinds of Heirloom Cordilleran Rice served with Cordillera Black Pork and Baguio Terrarium”), Chef Robenson Dasalla of University of Baguio (“Shredded Pinikpikan in Lemongrass Skewers with Heirloom Rice and Pork Salad ya Tapey Dressing), Chef Charlynne Buangan of Green Pepper Dos (“Di-Ket Naraman”), Chef Joan Marquez of JKM Food Haus (“Binartek nga Manok – Nilasing an Manok – Cordilleran Inspired”), and Chef Christopher John Reinoso of Papausok / Eats Johnny (“Cordilleran Ramen”).

Five entries were chosen by a panel of judges based on food presentation, taste, execution, as well as how their dish is able to convey an interesting narrative about Cordillera food. This year’s judges are Marybeth Yu So (CHETS Academy), Mary Kristine Iris Pasion (Baguio City School of Arts and Trade), Raquel Versoza (Raquel’s Cuisine/Forest House), Chef Chavi Romawac (MyChefRomawac), and Rolando Vergel de Dios (Baguio Country Club).

Media influencers such as food writers, food bloggers, selected tour operators, and other personalities were invited to join the food crawl for tasting and appreciation. The Mangan Taku Food Crawl 2021 is one of the various successful events of the Mangan Taku: Cordillera Food Fair that celebrates Filipino Food Month with the theme, “Iba’t ibang Luto, Pinoy ang Puso.”

Mangan Taku Food Crawl 2021: Highlighting the Creativity and Innovation of Local Chefs

Now in its third run, Mangan Taku continues to showcase the use of indigenous delicacies as the main ingredients in creating and innovating Cordilleran dishes. Traditional methods of cooking are also fused with modern culinary techniques and ideas.

Let’s get to know more about each of the five winning dishes and what inspired local chefs to create these appetizing showstoppers.

Chef Miko Dy, Bistro Lokal: “Tradition” – Kinnakey Risotto with 3 kinds of Heirloom Cordilleran Rice served with Cordillera Black Pork and Baguio Terrarium  

by Kaye Leah Cacho-Sitchon

Chef Miko Dy’s winning avante-garde dish is as rich in taste and sentiment as the Cordilleran region and its people. Inspired by the place and people of the Cordilleras, Chef Miko says, “We have a very beautiful tradition and culture. I want to represent them in a dish (that shows) that the food of the Cordillerans is lush, delicious, and traditional in approach.”

“Tradition” is a complex, yet luxurious dish made of three types of heirloom rice grains (Sagada Wild Adlai, Kalinga Ulikan red rice, Chok-an), dinanaw powder, patola string bean powder, Cordilleran pork wrapped in pinikpikan skin (cooked sous-vide style, 60 degrees for 1 hour), farce made with the breast of pinikpikan with wild forest mushroom and buo (Cordilleran truffles), then finished with a red rice tapuy reduction sauce.

“Tradition” is also the main course in the new set menu Chef Miko created for Bistro Lokal. The menu begins with “Edible Menu” (the actual menu printed with squid ink on edible paper, rice paper) which is then followed by the main course, “Tradition.” The third dish is “Baguio Terrarium” (baby greens, microgreens, edible soil, edible stones and rocks, edible flowers, and patis-mansi spray). For dessert, Chef Miko’ served “Texture of Strawberry” (strawberry sorbet, meringue, butter cookies, compress strawberry, and strawberry vinegar). In addition to this set menu, Chef Miko served “Sinigang sa Bato” and another fun dessert, the Edible Balloon- that was quite an experience!

The set menu is available for everyone to experience. Call Bistro Lokal for inquiries and reservations, or visit 307 Upper Magsaysay Avenue, Baguio City.

Chef Robenson Dasalla, University of Baguio: Shredded Pinikpikan in Lemongrass Skewers with Heirloom Rice, Blood Pudding, and Pako Salad Ya Tapey Dressing

by Kaye Leah Cacho-Sitchon

Chef Robenson Dasalla and Chef Aileen Carillo of the University of Baguio represent the only academe that joined the 2021 Mangan Taku Chef’s Competition. The inspiration behind this dish is an experience the chefs had when they hiked the mountains of the Mountain Province for four hours bringing with them raw meat and pork, gathering mushrooms and gabi leaves, and seeing the locals gather around the woodfire. Shredded Pinikpikan in Lemongrass Skewers with Heirloom Rice, Blood Pudding and Pako Salad Ya Tapey Dressing brings this nostalgic memory to life and showcases what life is in the Cordilleras and how people gather to enjoy the simplicity of life.

In the Mangan Taku Food Crawl, the dish was complemented even more in University of Baguio’s Team Kafagway menu:  a mocktail called “Sunset Delights;”  a refreshing, gorgeous, richly-colored salad called “Pako Salad Ya Tapey Dressing” (locally sourced fresh produce featuring pako (local fern), fresh kesong puti, candied tomatoes and Sagada oranges, cured eggs, and a sweet and tangy Tapuy dressing;  the main course, “Shredded Pinikpikan in Lemongrass Skewers with Heirloom Rice and Blood Pudding;” and of course, coffee that always brings people together. Coffee beans from Hardwork (Atok, Benguet), Felisidad (Bobok, Benguet), and Shilan, La Trinidad were available to the guests that day for their pour-over coffee.

Chef Charlynne Buangan, Green Pepper Dos: Di-Ket Naraman

by Liezl Formilleza-Dunuan

The name of the dish itself is a play on words, according to Chef Charlynne, which in Ilocano can mean “eh di masarap!” In reality, however, the first word gives you an idea that this is a dish made of glutinous rice or “diket” in Ilocano. “Diket” traditionally is associated with sweet, but in this case, this dish has more savory elements. It combines three iconic Cordilleran flavors in one package: Pinikpikan, Kiniing and Pinunog (a version of local sausage which uses meat and not blood).

First, pre-cooked balitanao dough is spread on a round banana leaf. This is then stuffed with shredded Pinikpikan, sliced Kiniing, Pinunog and boiled egg. The dough is then folded, sealing all the stuffing in. This neat package is then steamed before being served. It is accompanied by a freshly made Kimchi salad, which is a refreshing contrast to the richness of the diket.

Green Pepper Dos is located at Leonard Wood Terraces (same building as The Marketplace) and aside from this competition dish, they also serve dishes that are a sensational fusion of modern and Cordilleran flavors.

Chef Joan Marquez, JKM Food Haus: Binartek nga Manok – Nilasing na Manok – Cordilleran Inspired

by Liezl Formilleza-Dunuan

On a laid-back Sunday, we joined DOT officials, guests and, other bloggers on another taste adventure at Bristle Ridge Cafe, inside Bristle Ridge condominium along Ambuclao Road. This time around, another winning dish by Chef Joan Marquez of JKM Food Haus was on the menu.

Chef Jaja’s Binartek nga Manok (drunken chicken) or Nilasing na Manok is a one-of-a-kind chicken dish that fuses the Cordilleran flavors with unexpected ones, such as the use of coconut milk that lends a richness to the chicken meat. It is best enjoyed on top of rice as the rich gravy goes so well with it. It was an elevated dish on so many levels, but definitely something I would enjoy eating every once in a while. Along with the main dish, we also enjoyed a fresh salad with tapuy-based dressing and I think one of the best desserts I have ever tasted – the Strawberry Cheesecake topped with Kiniing flakes. It was surprising to see such a combination of savory and sweet, but it worked.

Chef Christopher John Reinoso, Papausok / Eats Johnny: Cordilleran Ramen

by Kaye Leah Cacho-Sitchon

With Baguio and the Cordillera’s cold climate and the growth of ramen and ramyeun houses in the locality, Chef Christopher John Reinoso (Papausok) and Chef Jomar Ocampo (Eats Johnny), came up with the Cordilleran Ramen. The chefs wanted to promote the produce of the Benguet Highlands. What better way to do this than create Cordilleran Ramen, right?

This hearty bowl is long-awaited and has the potential to be one of the staple dishes of the Mountain City and the Cordillera region since it’s made with local and known ingredients: fresh hand-made red rice noodles, the rich and smoky Kiniing broth, watercress, shitake mushrooms, egg,  garlic, sesame oil, and black sesame seeds. The sweetness from the watercress is a delicious combination with the saltiness from Kiniing (smoked pork made by Chef Christopher himself) – the familiar Cordilleran umami we love.

Chef Christopher mentioned that they’re thinking of putting up a Cordilleran Ramen House and are currently working on a Pinikpikan Ramen with handmade noodles made from local corn.

In the food crawl, their Cordilleran Ramen was served with Eats Johnny’s Strawberry-Basil Black Iced Tea with homemade strawberry syrup and Chef Christopher’s Ube Biko Latik. For more creative dishes to try, visit Papausok’s Facebook page and Eats Johnny at #27 Leonard Wood Road, just opposite Teacher’s Camp.

Mangan Taku Food Crawl 2021, A Success

Each winning dish represents stories and experiences that are unique to the chefs behind their culinary creations.  They also speak of how rich and diverse our Cordilleran food culture is. Being able to translate the community’s food heritage into artistically crafted dishes is important for cultural preservation and solidarity. Everyone who took part in this culinary journey and experience has put Cordilleran cuisine in the spotlight — this is what makes this year’s Mangan Taku: Cordillera Food Fair a success. We have much to look forward to next year!