Every time I visit Baguio, I always include Farmer’s Daughter in my food trip bucket list. But for some reason—whether it’s the long waiting line, our packed schedule, or simply giving up too soon—I’ve never actually managed to dine here. After four attempts on previous trips, I finally pushed through this time. And yes, even with a 1.5-hour wait!
We arrived at 11:30 AM sharp, thinking we were early enough to avoid the lunch rush. To my surprise, we were already number 21 in the queue. That’s how in-demand this place is! At first, I hesitated. Should I really wait that long? But since this was already my fifth attempt, I told myself, This is it. Walang atrasan.
Making the Most of the Wait
While waiting, some of us decided to explore Tam-awan Village, which is just a short walk away. The rustic huts, native crafts, and cultural displays gave them a glimpse of Cordilleran heritage—a perfect way to spend the time productively while our names slowly moved up the list. It also made the wait feel less stressful, as if we were already immersing ourselves in the culture even before tasting the food.
Finally, after what felt like forever (but was really just 1.5 hours), our table was ready. Excitement filled the air as we scanned the menu, already knowing that we were about to have our first taste of true Cordilleran cuisine.
Our Orders: First Bites, First Impressions
Since it was our first time, we went all out and ordered:
-
Kinuday jen Baboy (Smoked Pork)
-
Kinuday jen Manok (Smoked Chicken)
-
Dinakdakan
-
Pako Salad
-
Lumpiang Shanghai
Unfortunately, one of the dishes I was really curious about—the Pinikpikan—was already out of stock. A bit of a downer, but it only gave us a reason to come back again.
Kinuday jen Baboy – Smoked Pork
This was the dish I was most curious about. Honestly, I thought the meat would be tough and chewy. But to my surprise, it was tender and flavorful, with that rich smoky taste that instantly reminded me of traditional cooking. It was my first time ever tasting smoked pork, and it didn’t disappoint. Each bite had that rustic, earthy flavor that made me understand why this is a Cordilleran staple.
Kinuday jen Manok – Smoked Chicken
I don't eat chicken, but according to my daughter, it tastes like tocino but the smokiness of the kunday jen baboy is still there.
Dinakdakan
This was another first for me. Creamy, tangy, and with just the right kick, the Dinakdakan was something I couldn’t stop eating. It’s a dish that may be unfamiliar to some, but trust me, it’s worth trying.
Pako Salad
Now this one was truly refreshing. I’ve eaten many kinds of salads before, but this was my first time to try pako (fern) salad with such delight! The ferns were crisp, light, and so fresh, paired with tomatoes, onions, and a simple vinaigrette. It was a perfect balance to the heavier, smoky flavors of the meat dishes.
Kinuday Lumpiang Shanghai
Of course, we couldn’t resist ordering something familiar. The Lumpiang Shanghai was crispy and well-seasoned, but admittedly, the star of the show remained the local Cordilleran specialties.
Was the 1.5-Hour Wait Worth It?
Absolutely, yes. Farmer’s Daughter is not just about eating; it’s about experiencing the flavors and culture of the Cordillera region. The long wait, the rustic ambiance, and the unique dishes all contribute to that authenticity.
For me, this meal was not just lunch—it was an adventure. From the first bite of smoked pork to the surprising freshness of the pako salad, everything felt new, exciting, and truly local.
Final Thoughts
If you’re planning a trip to Baguio, don’t miss the chance to dine at Farmer’s Daughter. Just be ready to wait—because clearly, so many people want to experience it too. My advice: come early, explore Tam-awan Village while waiting, and keep an open mind for new flavors.
After four failed attempts, I finally made it here—and it was worth every second. Farmer’s Daughter gave me a taste of Cordilleran heritage in every dish, and now I understand why it’s a must-visit in Baguio.
No comments:
Post a Comment