cordillera
Mushroom advocate Marco Lobregat takes us into the highlands, where prized fungi and generations of Kankanaey knowledge reveal a little-known side of Philippine food culture.
From Sagada's iconic smoked pork to the fermented and sun-dried meats of Benguet, Bontoc, and Ifugao, the Cordilleras' diverse preservation traditions reveal a deeper story of Indigenous ingenuity, regional identity, and evolving gastronomy.
Food in the Cordilerras has so much story to tell. Beyond the age-old procedures and time-refined flavors, the cuisine has got a lot of meat in it that’s eagerly waiting to be chewed and told.