The vibrant culinary heritage of the Cordillera Administrative Region was on full display at the recent 1st Cordillera Food Exhibit held at the HRM Building, Kalinga State University on May 2, 2025. Organized by the College of Entrepreneurship, Tourism, and Hospitality Management (CETHM), the event was an introduction to the newly launched Hospitality Management Program in the university.

Attendees were treated to a meaningful journey across the Cordillera Administrative Region, with each province proudly showcasing its unique and delectable cuisine. The featured dishes offered a glimpse into the diverse ingredients and traditional cooking methods passed down through generations.

Rizal province presented its comforting tinunong Mais with margarine, a simple yet satisfying corn delicacy. Benguet highlighted its rich flavors with Pinikpikang Native Chicken served alongside Kiniing (smoked meat) and Sayote (chayote). Tinglayan offered the intriguing taste of Akmor, while Mountain Province showcased the distinct character of Bukel y Etag (preserved pork and beans) and the traditionally prepared Linapet.

Abra brought its unique Singa-it nga Ipil, a dish sure to pique the interest of food enthusiasts. Lubuagan featured its flavorful Pilantayok, and Balbalan presented the unique taste of Latud. Ifugao offered the rich Inlagim, while Pinukpuk showcased its special Tinibalo.

Apayao offered a double treat with its Sinig-it Kamag and the distinct Pinalatan. Pasil enticed with Innallagupa and the creamy Ginataang Langka with Kiniing (jackfruit cooked in coconut milk with smoked meat). Tanudan presented its flavorful Nilambak, while Baguio City offered the well-loved Watwat (boiled pork). Finally, the host city, Tabuk, proudly presented its signature Binungor, a dish showcasing local ingredients and flavors.

The 1st Cordillera Food Exhibit not only provided a delightful culinary experience but also served as a valuable platform for students of the new Hospitality Management Program to appreciate and understand the rich landscape of their region. The event successfully highlighted the unique culinary identities of each province, fostering a sense of pride and promoting the diverse flavors of the Cordillera