CORDILLERA ADMINISTRATIVE REGION Salidummay Festival

Cordillera is a name given by the Spanish Conquistadors - Features the ethnic songs, dances, and rituals of the
when they first saw the mountain ranges. municipality of Lubuagan, Kalinga.

It means "knotted rope", the Spanish term refers to the - Feb 13-16
jumbled rolls and dips of this long- range traversing the
northern part of Luzon Island. Mountain Province Foundation Day

Capital: Baguio City - An- agro-industrial trade, tourism, and cultural affair
with tribal dances and songs in full regalia.
PROVINCES/ CITY AND THEIR CAPITALS
- April 7
Abra - Bangued
Begnas
Apayao - Kabugao
- Ethnic offering of thanksgiving for a bountiful harvest,
Benguet - La Trinidad where pigs or chicken are butchered for the family or
clan members to partake of.
Ifugao
- (January, June, April, September, November)
AREA AND LOCATION
Banaue Imbayah
Cordillera Central is a massive mountain range situated
in the northern central part of the island of Luzon, in the - The Imbayah ethnic sports festival is a unique three-
Philippines. day affair that is celebrated only once every four years.

The Cordillera Administrative Region (CAR) is bounded - Activities include an ethnic parade portraying the
on the north by the province of Cagayan, on the west by evolution of the Ifugao culture. This is followed by
Ilocos Norte and Ilocos Sur, on the east by Isabela and in ethnic games.
the south by the province of Pangasinan and Nueva
Vizcaya. Gotad ad Kiangan

FESTIVAL - The festival, held in Kiangan, is actually a part of the

Ifugao prestige rites.
Annual Apayao Day Celebration
- Traditionally involves a festive celebration filled with
- Cultural and sports activities as well as pageants. singing, dancing, and drinking wine.

- February 14 Gotad ad Hingyon

Say-Am-Talip-Tadoc - It is one special day in twelve feasts that are

celebrated by the Ifugao royal class to please their gods.
- A festival featuring ethnic songs, dances, and rituals.
FAMOUS DISHES/ FOOD
Pudtol Town Fiesta
PINIKPIKAN - a chicken dish that is rooted in the native
- every last Thursday, Friday, and Saturday of May ritual of reading signals from the gods to determine
- Agro-trade fair, pageant, and sports activities. one's course of action.

Panagbenga Festival Battered Chicken,' native chickens, smaller in variety

with darker, tastier meat are beaten with a wooden and
- A month-long Flower Festival in Baguio grilled over open fire.

- Held during the month of February, created as a PINIKPIKAN AS PART OF IGOROT TRADITION
tribute to the city's flowers and as a way to rise up from
the devastation of the 1990 Earthquake. - Pinikpikan is a delicacy in the Cordilleras. It came from
the word pikpik, meaning to lightly beat before cooking.
Ullalim Festival /Kalinga Day
- According to the Igorots, the beating brings blood to
- A highlight of the province’s founding anniversary, this the surface of the chicken’s flesh, thus improving the
cultural festival showcases the life of the Kalingas flavour of the chicken after cooking.
through sports, crafts, and indigenous food.
-Pinikpikan is usually served only in sacred occasion. this dish, making it a must-try for anyone visiting
Benguet.
- One occasion is “Mangmang” It is performed by a
family as a thanksgiving after the plowing and planting TAPUY OR TAPEY
season.
- a native wine made by fermenting rice with a special
Ap- apey yeast in a clay or wooden jar using mountain spring
water, resulting in a strong brew popular at cañaos or
- This is performed in all rice fields planted with palay. mountain feasts.
They pray to Kabunyan to drive away pests in order to
produce an abundant harvest. - Tapuy is a clear full-bodied wine with a strong
alcoholic flavor, moderately sweet and often leaves a
Am- among lingering taste.
- It is a means of strengthening family ties. - The alcohol content is 28 proof or about 14 percent. It
Tengao has no sulfites (which are preservatives found in other
wines) that sometimes cause adverse reactions like
- This is the time to rest. A chicken is offered at the hang-over and allergies.
papattay (a sacred area in the community).
- Tapuy is also not diluted with water and has no sugar
Lesles added.

- After all minor rituals in the planting season, this is HOW TO MAKE TAPUY?
done as a means of thanksgiving by each family.
- Tapuy starts with weighing and washing selected rice
ETAG / ITAG
- Then, the rice is cooked, cooled and inoculated with a
- Is pork meat preserved by covering it with salt then natural starter culture, locally known as bubod.
drying under the sun or smoking it in dirty kitchen.
- After that, a process of natural pre-fermentation and
- It is also used as an ingredient to flavor the Pinkpikan. natural fermentation follows.

PROCESS ON MAKING ETAG - Once the fermentation is completed, the fresh wine
can be harvested and pasteurized
- “Panag-etag” (etag making) is the process whereby the
best parts of the freshly butchered pig is rubbed - After the pasteurization, the rice wine is aged, filtered
generously with salt before it is cured. and clarified before bottling

- The curing process involves hanging the sliced meat - Finally, bottled rice wine is pasteurized once again
and drying it under the sun or placing the meat above before sealing.
steady smoke from a variety of redwood, dried birch or
using a branch of the “Alnus” tree. BUNGSOS

- Smoking requires a minimum of three hours to days, - Prepared by removing contents of intestine the
until the meat is fully dehydrated. Drying under the sun washed it. Then smashed it with salt covers it for 3 to 5
is also done to achieve the same purpose. days in a jar. After 3 – 5 days they will boil it. It has
tender, melts in your mouth texture and savory taste.
PINUNEG
- Usually served during wedding traditions.
- is a native blood sausage composed of minced pork
and innards mixed with cooked rice (usually the red PALILENG
variety known as kintoman), salt, vinegar, garlic and - is actually a name of a certain specie of river fish that
other flavours and then stuffed into clean animal is abundant in the province of Abra.
intestines.
ABUOS
- This popular dish is made from pork blood, innards,
and spices wrapped in a pig’s intestine, making it similar - the eggs of big red ants is a famous exotic food in Abra
to a sausage. It is then boiled until fully cooked and especially during the summer season.
served with rice and vegetables.
- Abuos are then sautéed together with garlic, onions,
- Pinuneg has a distinct flavor that is bold and savory, and tomatoes. Because of its rich and tangy taste, it is
with hints of spices that tickle the taste buds. Locals and indeed a rare delicacy one should try!
tourists alike rave about the unique taste and texture of
BINUNGOR BENGUET COFFEE

- It is a Kalinga dish that is served as an appetizer or side - Introduced by the Spaniards, Benguet coffee, of the
dish and not a viand. Arabica variety is the favorite beverage of the
Cordilleras.
- It is made of various vegetables found around a
Kalinga household along with tenga ng daga and other - It is the first thing a native will offer you when you visit
wild mushrooms, and Ot-an, that spiral shaped shell-fish his home, and what he expects you to offer him when
you suck to get the meat inside. he visits yours.

KINI- ING MOUNTAIN RICE

- Kiniing and Etag are both dried pork produced from - Organic mountain rice, reddish in color, referred to by
decades-old practices of preserving meat in the locals as kintoman, is commonly served in Baguio
Cordilleras. restaurants and in homes.

- Their difference is that Etag is cured in salt while - It isconsidered a healthy, flavorful alternative to white
Kiniing is soaked in water boiled with guava leaves and rice.
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.

ABRA

- There's no better way to understand culture than to

taste the culinary masterpiece of a given place. We
were welcomed by a feast on a dining table as the first
meal of the day.

- The Abrenian cuisine is truly simple yet grand in taste

and presentation. Mouth-watering indeed.

LECHON DE ABRA

- It is quite similar to the lechon in Tacloban City, stuffed

with thinly sliced leaves and seasoned with plenty of
chopped garlic, salt and pepper

SINUMAN

- Triangular shaped rice cake which tastes like the

ordinary suman less the latik as served on various parts
of the country.

PATUPAT

- the one best served with muscovado sugar.

- a must-try local delicacy of the province of Abra.

DINENGDENG

- The northern mountainous parts of the Philippines is

known for large tracts of land dedicated to farms of
various vegetables and crops.