Baguio City is pretty much a haven for food lovers. Every corner of the city, you’ll find tons of places offering a wide variety of delicacies from all over the world. Whatever craving you might have, you’ll find it here. But, the real star of the food show in this city are the delicacies of the region that you won’t taste anywhere else in the world. If you’re in Baguio City, make sure not to miss out on these Cordilleran dishes:
1. Pinikpikan
Photo by Shubert Ciencia/Flickr
Pinikpikan is like the highland version of tinola. It’s prepared by beating the chicken with a stick before it’s cleaned and cooked to make the blood clot near the surface of the skin making it tastier. Then, it is smoked and cooked with ginger and a little bit of sayote. It’s warm savory soup and tasty chicken makes the perfect meal for any cold day in Baguio.
2. Pinuneg
Pinuneg or blood sausage is a delicacy unique to the Benguet kankanaey and is traditionally served after a ritual or ceremony. The sausage is made from pig’s blood, intestine, and spices that give it a little chewy texture. You can have this together with a little bit of chilly or vinegar.
3. Kiniing and Etag
Kiniing and Etag are both dried pork produced from decades-old practices of preserving meat in the Cordilleras. Their difference is that Etag is cured in salt while Kiniing is soaked in water boiled with guava leaves and salt and it does not go under fermentation like the Etag. After those preparations, both are then hung up to be smoked. This gives it that rich, smoky taste and it also hardens the meat allowing it to be stored longer.
4. Binungor
Binungor is a spicy Kalinga dish best served as an appetizer. It’s a vegetable stew made with common highland vegetables, wild mushrooms like tainga ng daga, and a snail called Ot-an. Baguio locals love it for its chewy texture and spicy taste with a hint of sweetness in it.
5. Kiniwar
Photo by Leylander Romarate/Flickr
Kiniwar means mixed in Kankanaey. This delicacy is a sweet sticky rice dessert similar to biko made of diket and tagapulot or sugar syrup. It’s one of the Cordilleran dishes best paired with a cup of hot coffee while enjoying the Baguio afternoon with friends.
[…] Kiniing is a versatile ingredient that can be used in various dishes, the unique flavour imparted by the traditional method of processing it, is one that can only be found in Kiniing dishes. Our dish for today, Kiniing Bukel, is a soupy variant which is a common way of preparing it in the cold mountainous regions of Cordillera, like Baguio. The dish is simply made with Kiniing and Bukel, which refers to seeds, kernels, or grains, and in this recipe, bean kernels are used. The main ingredients are sautéed with typical Filipino ginisa ingredients and then boiled with leafy vegetables. Though simple in its preparation, this dish is delicious and is best enjoyed with freshly cooked rice during a cold, rainy weather. […]
Ꮃe are a gaggle of voluntеers and staｒting a
new schemе in ᧐ur community. Your web site provideԀ us with helpful
info to work on. You have done a formidable aⅽtivity and oᥙr whole group can be thankful to you.
Heүa i am for the first time hеre. I came across this board and I find It truly helpful & it helрed mе out much.
I’m hoping to present something back and helр оthers such as you helped me.