A FOOD TRADITION
Cordilleran Highland Cuisine
Cordilleran highland cuisine refers to Indigenous foodways across the mountainous interior of northern Luzon, including communities commonly identified as Igorot peoples. Highland rice, pork, chicken, freshwater fish, legumes, mountain greens, root crops, and fermented products are important ingredients. Smoking, drying, fermentation, boiling, roasting, and cooking over wood fires help preserve food and suit upland conditions. Representative dishes include pinikpikan, etag with rice or vegetables, and kiniing-style smoked meat. Practices vary among Kalinga, Ifugao, Bontoc, Ibaloi, and other communities, so this category is a cultural umbrella rather than a claim of uniformity.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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