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Home Must-Try Local Eats Eating Local in Baguio City

Eating Local in Baguio City

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pinikpikan

Baguio, being know as the summer capital of the Philippines, is famous for their big and fresh strawberries, peanut brittles, ube jam, strawberry jam, honey, and my ever favorite white corn and balut being sold in the side streets of the city.

 

Though there have sprung many food establishments in the area, from fast food chains to fine dining restaurants, my visit to Baguio will never be complete after I have tasted their unique and local delicacy.

Fastfood chains, bars, family-oriented to fine-dining restaurants have sprung up all over the city of Baguio, catering to the ever growing population of local and foreign visitors alike.

With the development of the city, and the availability of international cuisines, our team went on a search to find a local delicacy to complete our Baguio experience.

Lucky for us, local delicacies are available just around the corner. And we have found two locations where you can enjoy them.

First stop, the Maharlika plaza. Located at the bottom end of session road, on the basement lies the food court where one can choose from a wide variety of local dishes at very affordable prices. Though the ambiance still needs improvement, the local government and the tourism department are working hand in hand to develop the area to be one of the tourist spot in the city and a must-see must-taste experience of every visitor that sets foot in Baguio.

But if you eye to have the food, the ambiance and the sounds all rolled into one, why not try to visit the small and humble café Tam-awan Village has to offer. They have a limited but delicious menu which you can enjoy. From the ever famous local delicacy “Pinikpikan”, mouth-watering salads, to the refreshing Dayap (Philippine lemon) iced tea.

So whenever you’re in the city of Pines, do drop by these places and have a taste of culture, history and food all rolled into one! Enjoy!

“Pinikpikan” is a dish from the mountains of the Cordillera region. It is prepared by beating a live chicken with a stick prior to cooking. The beating bruises the chicken's flesh, bringing blood to its surface, which is said to improve the flavor after cooking.

Last Updated on Wednesday, 04 June 2014 19:22  

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