BY ALJAVE M. MONTEROLA AND ROCHELLE ANN L. UBAUB/DNSC Interns
THE BUWAN ng Kalutong Pilipino 2026, showcasing the rich culture of different provinces in the Davao Region and strengthening local identity and tourism, was launched on April 24, 2026, at the Activity Center of Ayala Malls Abreeza under the theme “Connected by Taste: Filipino Food in the Flavors of ASEAN.”
The three-day celebration, running from April 24 to 26, brings together local government units, tourism stakeholders, and private partners in a unified effort to promote Filipino cuisine as both a cultural identity and a driver of regional tourism.
Tanya Rabat-Tan, Department of Tourism XI regional director, said the initiative centers on preserving and reviving traditional dishes that reflect the region’s heritage, emphasizing the importance of bringing heirloom recipes back into everyday life.
“It’s actually a celebration of honoring our heritage, especially our heirloom dishes. Itong campaign natin we’re promoting the forgotten treasures because we want them to be center na naman sa ating life,” she said.
Participating provinces across the Davao Region showcase their signature delicacies, fresh produce, and traditional practices, highlighting the depth and diversity of local culinary heritage.
Davao City presents a wide array of fresh fruits and locally made goods through partnerships with homegrown brands like Gran Verde Farm, featuring locally sourced cacao turned into flavored granules for public tasting, highlighting the city’s growing value-added food industry.
Davao del Norte, meanwhile, brings together a diverse mix of products from its municipalities, featuring Tagum’s signature pies, Samal’s mango tart, and the popular “pandesama,” while also integrating cultural elements from indigenous groups such as the Ata-Manobo.
Davao de Oro and Davao Occidental highlight both innovation and tradition, presenting flavored pancit canton varieties, banana chips, local wines, and chocolates alongside handcrafted katutubo dolls made by indigenous communities, reflecting the provinces’ creative and cultural strengths.
Davao Oriental continues to draw attention with its best-selling ready-to-eat fried squid from Dahican, Mati City, a consistent crowd favorite, along with “Dumang,” a powdered chili that represents one of the province’s unique culinary specialties.
Tan further expressed appreciation for the strong support behind the event, emphasizing the collaboration among sectors.
“Grateful kaayo ko that overflowing ang participation ang national agencies, even the agency has something to do with sa mandate, and of course overflowing ang support gikan sa Tourism Sector, the private sector, and the LGUs always partner natin,” she said.
Adding depth to the celebration is Chef Tahir A. Malikol through his “Flavors Without Borders” segment, which highlights Halal Filipino cuisine for ASEAN and features heirloom dishes from the Bangsa Kagan community.
Among the featured dishes are Tinuwan na Manok, a traditional Kagan dish from Davao Oriental known for its rich, soupy flavor, and the Sinuglaw Pomelo Lime Coconut Salad, a modern Davao creation that combines grilled and fresh elements with local fruits.
Organizers said the event not only celebrates Filipino food but also reinforces cultural pride and strengthens the Davao Region’s position as a growing culinary and tourism destination.
