Chef Benjamin Munar shows the process of cooking “etag,” preserved and cured pork from the Cordillera (PHOTO BY VALERIE DAMIAN)
BAGUIO CITY—Cooking ng ina mo (Your mom’s cooking) has stepped out of home.
Local cuisine is the new luxury and premium product well suited for the country’s growing culinary tourism, according to Jovito Ganongan, Department of Tourism Cordillera director.
Now in its second year, the nationwide “Kain Na (Let’s Eat)” program of the DOT, added a twist to local cooking as it seeks to boost culinary tourism.
At a launching program here on Friday, different places from Northern Luzon set up booths at the Ayala Technohub at Camp John Hay.
Visitors were taught how to prepare “etag,” a foul-smelling preserved and cured pork popular in the Cordillera, and “kini-ing”, smoked meat from the Kankanaey in Benguet province with mango vinaigrette fit for a Michelin restaurant.
Vigan empanada takes center stage at the DOT food expo in Baguio City. (PHOTO BY VALERIE DAMIAN)
“The interest of Filipinos for local products and food has increased so much in recent years,” Ganongan said. “We want to encourage tourists to go on a food tour,” he said.
He said even local hotels and restaurants are innovating to add new twists to local cuisine featured in their menus.
The fair also aimed to promote local delicacies, food and farm produce.
It featured fresh fruits and vegetables from the Cordillera delicacies from Pangasinan, Vigan’s famous empanada, and freshly brewed coffee from Atok, Benguet.
“Kain Na” is being held simultaneously in Central Luzon, Manila and Davao until Oct. 13. Valerie Damian/TSB