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Etag is the general term in the Cordilleras about its traditional way of preserving pork. The meat is cured in salt, air-dried or smoked using the wood of the tree alnos. Etag is cooked by grilling and served with hot rice or used as main ingredient in native vegetable dishes.
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Sagada’s famous lemon pie uses lemons grown in the area. Every bite is a perfect combination of sweetness and citrus flavour that goes well with a cup coffee or lemon tea.
(c) @frejerels / instagram.com
Pinikpikan is a warm and hearty chicken soup dish popular in the region and among the Igorots. It is cooked similar to nilaga or tinola, and etag is added to the broth, giving it a much bolder and smoky taste. Best paired with organic rice for a healthier option.
(c) @janny_labs / instagram.com
A traditional beverage that originated in Mountain Province, tapuy is an alcoholic rice drink. This clear full-bodied wine is usually served on special occasions such as weddings, fiestas and rice harvesting ceremonies.
(c) @ms.charmainesajonas / instagram.com