Savor the Flavors of Benguet: A Culinary Journey Around Moncello Crest

An aerial view of Moncello Crest, gracefully perched on the lush hills of Benguet - where scenic landscapes meet rich culinary traditions. (Artist’s Rendition)

With its cool climate, mountain landscapes, and deep-rooted food traditions, Benguet is more than just a scenic destination—it’s a province rich in culture and flavor. This unique setting makes it an ideal location for future developments like Moncello Crest by DMCI Homes Leisure Residences, an upcoming condotel in Tuba that embraces the charm of eco-agri tourism. Once it opens, Moncello Crest will be a destination that lets guests enjoy not only the beauty of the highlands but also the rich culinary heritage that makes Benguet truly unforgettable.

Pinikpikan – A Taste of Tradition

More than just a dish, pinikpikan is a cultural ritual. Prepared using traditional Cordilleran methods, native chicken is simmered with etag (salted, smoked pork) and mountain herbs, creating a smoky, comforting soup perfect for chilly evenings.

The name “pinipikan“ comes from the term “pikpik” which roughly translates to “tapping” and refers to how the chicken is lightly beaten (tapped) with a stick in its preparation. It’s not just tradition as an offering; it also serves a purpose in cooking. The gentle beating keeps the blood in the meat, which makes the flavor richer and more intense.

Etag – Smoked, Salted Heritage

A staple in many homes, etag is cured pork that’s either sun-dried or smoked. Its robust flavor is often added to vegetable dishes and stews for depth and authenticity.

Kiniing – Smoke-Cured Simplicity

Often enjoyed as a side dish or pulutan, kiniiing is made from pork or beef, thinly sliced and smoked over pinewood. It’s rustic, flavorful, and uniquely Cordilleran.

Binungor – Spicy Highland Stew

This hearty vegetable stew, sometimes mixed with river snails or crabs, offers a spicy and earthy profile. It’s best enjoyed warm and shared with locals at roadside eateries or family-run kitchens. It is best known as a delicacy of the Kalinga region, but since Kalinga and Benguet are part of the Cordillera region, they share similar flavors, and the dish has naturally found its way to restaurants in Benguet.

Moncello Crest will offer experiences to interact with the local farms and learn more about the region's produce and products.

Sayote – The Everyday Star of Benguet's Highlands

Grown abundantly on the mountain slopes of Benguet, sayote is a humble yet essential part of everyday highland cooking. Its crisp texture and mild flavor make it incredibly versatile—served sautéed with garlic and onions, tossed into broths, or even stuffed and baked as a hearty main dish. Beyond these flavorful preparations, it also shines in its simplest form: often just boiled or steamed until tender and enjoyed with bagoong (fish or shrimp paste), sometimes brightened with a squeeze of calamansi and a hint of chili. In the cooler villages of Tuba and nearby areas, sayote is harvested fresh from backyard farms or hillside terraces, reflecting the region’s deep agricultural roots.

For guests visiting Benguet, enjoying a warm bowl of ginisang sayote isn’t just a meal—it’s a taste of the local lifestyle, where farm-to-table isn’t a concept, but a way of life.

Dila-dila– Sticky Rice Comfort

Also known as Incanchila in other regions, simple yet nostalgic. Dila-dila is sticky rice wrapped in banana leaves, often served during special occasions or festive gatherings. It’s soft, subtly sweet, and rich in tradition. The origins of this dish stem from the Ibaloi tribe of Benguet. 

Benguet Honey – Sweet and Pure

Harvested by local beekeepers, Benguet honey is beloved for its golden color and floral depth. Drizzle it on pancakes, mix it into tea, or take home a bottle as a sweet memory of your stay.

Local produce, such as strawberries, shine in the region’s beloved dishes.

Strawberry Taho – A Local Favorite

While La Trinidad is widely known for its strawberry fields, the cooler highlands of Tuba, Benguet are also home to thriving strawberry farms—often quieter, more intimate, and equally abundant. These hillside patches supply fresh strawberries that are turned into jams, syrups, and taho toppings by local vendors. Strawberry taho in Tuba uses warm silken tofu topped with rich strawberry syrup and sago pearls, offering a comforting balance of sweetness and texture.

Strawberry Tupig – Grilled Rice Goodness

Sold along the roadside and in local markets, tupig is made with glutinous rice and coconut, wrapped in banana leaves, and grilled over hot coals. Its smoky-sweet flavor is both comforting and nostalgic. tupig is more commonly found in nearby regions, but Benguet has their own spin on it being home to their own strawberry tupig. The strawberry flavor adds a modern, bright, and fruity note that cuts through the richness of the coconut and brown sugar.

Pinuneg – A Blood Sausage with Cordilleran Roots

PinuNeg is a traditional Cordilleran delicacy made from pig’s blood, typically mixed with minced pork, ginger, salt, and local herbs, then stuffed into a natural casing and boiled or grilled. Commonly prepared during village feasts or butchering ceremonies (cañao), it reflects the indigenous practice of ensuring that every part of the animal is used with care and respect. PinuNeg’s earthy, savory flavor pairs well with rice or root crops, and its preparation often brings communities together—a culinary tradition that speaks of both sustainability and shared heritage.

Tapuey- The Rice Wine of the Highlands

Tapuey in Benguet is a traditional rice wine made from glutinous rice fermented with bubod (natural yeast). It’s mildly sweet, and is served during feasts, weddings, harvest rituals, and community celebrations as a symbol of hospitality and unity.

Where Food Meets Culture

Moncello Crest by DMCI Homes Leisure Residences is a future destination where food and wellness comes alive. Through farm-to-table dining and immersive agri-tourism experiences, guests will one day enjoy more than just the view—they’ll rediscover the healthful simplicity of food grown in the mountains.

Benguet’s highland vegetables—crisp sayote, sweet carrots, leafy greens—are known for their quality and freshness, thanks to the cool climate and rich soil. These crops are more than staples; they support a lifestyle rooted in clean eating and natural nourishment. A diet rich in freshly harvested fruits and vegetables promotes heart health, better digestion, and improved energy—essentials for a balanced, grounded life.

Moncello Crest supports and celebrates this connection through its commitment to eco-agri tourism. Guests can look forward to farm-to-table dining experiences, guided tours that highlight traditional farming methods, and hands-on activities that explore how local ingredients are grown, harvested, and prepared. It’s not just a place to rest—it’s a place to learn, taste, and connect.