North Luzon, Philippines
Baguio’s cuisine benefits from its cool climate, allowing for highland vegetables and fruits not common in the lowlands. This focus on fresh, often organic, ingredients is strong. The city’s history as an American hill station introduced some Western culinary elements.
ingredients include fresh vegetables (sayote, Baguio beans, cabbage, carrots, broccoli, potatoes, lettuce), strawberries (signature fruit in jams, desserts), and ube (purple yam, used extensively in desserts like Ube Jam). Cordilleran flavors often feature simplified cooking methods, less strong spices, and a focus on natural ingredient flavors. Smoking and boiling are common techniques.
While Baguio has its distinct dishes, many are adopted from or shared with the wider Cordillera region.
The city also features a wide array of international cuisine due to its appeal to tourists.
Local dishes highlight the abundance of fresh, cool-climate vegetables.
A traditional Igorot soup. Made from native chicken, cooked with Etag (smoked, salted pork) and vegetables.
Find it in local Cordilleran restaurants.
Silken tofu with sago and brown sugar syrup, enhanced with fresh Baguio strawberries and strawberry syrup.
Available from street vendors, especially near parks or the strawberry farm.
Due to abundant fresh vegetables, vegetable-heavy dishes are popular. Stir-fried mixed vegetables and fresh spring rolls.
Widely available in Filipino restaurants.
Orange-battered deep-fried quail eggs.
Skewered deep-fried fish or meat balls, served with various sauces.
For upscale culinary experiences in Baguio.
Popular choices offering a mix of local and international comfort food.
Affordable local meals and street food for budget-conscious travelers.
You can find a variety of international restaurants, a reflection of Baguio's status as a tourist destination.
Options include Korean, Japanese, Chinese, American fast food, and Italian.
A collection of diverse small eateries offering different cuisines (Filipino, Thai, Korean).
Offers a taste of multiple cuisines in one spot.
Main market for fresh produce, meats, dried goods, and cooked food.
Another large local market with various food vendors.
Numerous food stalls offer quick and affordable bites.
Baguio's markets are great for fresh vegetables and fruits.
Limited dedicated Halal restaurants. Some Muslim-owned eateries may serve Halal food. Inquire directly with restaurants.
Look for Halal certifications or ask staff about preparation methods.
Extremely limited or non-existent options. Travelers requiring Kosher food should plan to bring their own. Alternatively, stick to vegetarian or vegan options where possible.
Pack Kosher-certified snacks and ready meals.
Baguio's markets are a haven for fresh, raw ingredients. This is a great choice for those who prefer to cook their own meals to control ingredients.
For specific dietary needs, focusing on single-ingredient dishes or those where components can be easily identified. Freshly grilled items are a safer option.
Formal cooking classes are less established compared to major tourist destinations. Some private guides or local community initiatives may offer informal cooking demonstrations or market tours, often on Cordilleran cuisine.
La Trinidad Strawberry Farm, just outside Baguio, allows visitors to pick their own strawberries (seasonal) and buy fresh produce.
Oh My Gulay! Offers an unique dining environment. Many cafes and restaurants are nestled within gardens or pine forests, providing a special ambiance.
A popular dessert in local bakeries and cafes, notably Vizco's Restaurant and Cafe.
A must-try sweet treat.
A simple, fresh salad. Highlights Baguio's fresh produce.
A refreshing side dish.
Taste the fresh local strawberries. They are sweeter and more abundant than anywhere else in the Philippines.
For an unique souvenir, buy a jar of Ube Jam from Good Shepherd Convent. Your purchase helps their charitable programs.
Don't miss the chance to try locally grown Benguet coffee. A rich flavor experience.
Baguio's cool climate impacts its culinary scene, fostering a strong farm-to-table culture for many dishes.
