Baguio Farmer's Daughter Restaurant is a popular dining establishment in Baguio City, known for offering a unique culinary experience that celebrates the rich agricultural heritage and local flavors of the region. The restaurant typically highlights farm-to-table dining, where fresh, locally sourced ingredients are used to create authentic Filipino dishes, particularly those from the Cordillera region. Key Features of Baguio Farmer's Daughter Restaurant: 1. Locally Sourced Ingredients: The restaurant prides itself on using fresh produce, meats, and ingredients from nearby farms, reflecting the region's agricultural strength. This commitment to fresh, high-quality ingredients ensures that each dish is flavorful and reflective of Baguio's rich agricultural heritage. 2. Traditional Filipino and Cordilleran Cuisine: The menu is often a mix of traditional Filipino comfort food and dishes from the indigenous Cordillera peoples. This can include pinikpikan (a traditional chicken dish), sinigang (a sour soup), longganisa (Filipino sausage), vegetable dishes like pinakbet, and rice-based meals made from locally grown grains. 3. Warm, Cozy Ambiance: Reflecting the cool climate of Baguio, the restaurant often has a warm, rustic atmosphere with wooden furniture, soft lighting, and décor that invokes the charm of the countryside. It's an inviting setting where diners can feel at home, whether they're locals or visitors. 4. Cultural Influence: The design and ambiance of the restaurant may incorporate elements of local indigenous art and craftsmanship, celebrating the culture of the Cordillera people. This can include woven textiles, carved wood, and other traditional crafts that are distinctive to the region. 5. Focus on Sustainability: As part of the farm-to-table concept, many of the dishes are designed to showcase sustainability, using ingredients grown in a way that supports the local farming community and minimizes environmental impact. 6. Homestyle Dining Experience: The food is often served in generous portions, reflecting the hospitality and communal nature of Filipino dining. It’s the kind of place where friends and family can gather over delicious, hearty meals, enjoying both the food and the experience of togetherness. Some of the menus that you should try:

PINIKPIKAN

Pinikpikan is a traditional dish from the Cordillera region, particularly among the indigenous peoples of the area. It's a chicken dish with Etag (salted meat) known for its distinct preparation method and deep cultural significance. The dish is a savory, hearty chicken soup with a unique smoky flavor, and it has a history tied to rituals and communal dining.

KINUDAY JEN BABOY

Kinuday jen Baboy is a traditional dish from the Cordillera region of the Philippines, particularly among the Igorot people. It features smoked pork (baboy) that is Stir-fried which creates a flavorful, savory dish

KINUDAY JEN MANOK

Kinuday jen Manok is a traditional dish from the Cordillera region of the Philippines, particularly among the Igorot people. Like Kinuday jen Baboy (the pork version), Kinuday jen Manok is a dish that features chicken as the main ingredient, often prepared by drying or sun-drying the meat, which is then cooked in a savory and flavorful manner.

PINUNEG

Pinuneg is a traditional dish from the Cordillera region of the Philippines, particularly popular among the Igorot people. It is a type of blood sausage made from pork blood and pork meat, and a variety of seasonings. Pinuneg is a savory, hearty delicacy.