When traveling to Sagada, make sure to taste this province's interesting and controversial cuisine called Pinikpikan.
Pinikpikan is a popular specialty in the Cordillera region. What makes it unique is the way its chicken part is cooked. It is prepared by beating the live chicken with a stick before actually cooking it, sometimes calling the process 'killing me softy". The brutal process however, as they say gives that unique flavor to the dish.
We ordered a bowl of pinkpikan with etag or smoked pork from Cafe Bodega, Rock Inn's in-house restaurant. For Php220 and can be shared with 2-3 persons, it's a memorable foodie experience. My personal take? It tastes like a salty tinola with the smokey chunk of not-too-soft ham. That's how I would describe the taste.
