Far from Baguio’s usual stops of strawberry-picking and hoarding ube jam jars is the art and cultural hub that is Tam-Awan Village. Before reaching this destination, the short trip on Long Long Benguet Road (nope, that isn’t a typo) delights you with the strong smell of fresh pine and chilly fog, reminiscent of the charms of old Baguio.
In this reconstructed village’s traditional Ifugao and Kalinga huts, the multimedia works of Baguio’s local artists have found a home. The gallery features portraits of Cordillera’s people that are drawn with broad strokes—both emphasizing motion and texture, while pagan gods and rituals are detailed through vibrant pointillism mimicking patterns of woven abaca. Among the canvasses is also a gargantuan dream catcher that stands on the center of a middle-class Ifugao hut.
While Tam-Awan Village is often visited for a dose of culture and art, its humble cafe shouldn’t be snubbed. Its kitchen is run by an all-female team, preparing all kinds of simple yet unforgettable meals with a comforting taste of home.
The Sinigang na Bagnet (P300) is among Tam-Awan Village Cafe’s best sellers. Chunks of Bagnet, sourced directly from the city of Vigan, swim in clear sour broth. The salty, crispy and crackling meat makes the simple taste of the sinigang soup more indulgent, while the juicy fresh vegetables give the dish color and a succulent crunch.
Another must-try is the Callos (P260), a Filipino-Spanish dish with varying meat textures from the mix of ox tripe and leather, lean beef, and chorizo slices. It has the perfect gelatinous consistency that is neither too oily nor cloying. Each bite from this dish is simply a pleasurable palate experience, and you’re more than welcome to ask for more sarsa when you run out (and we’re sure you will).
Every order is also served with a cup of appetizing mountain rice, which is so damn good we’re sure you’ll be ordering extra.
The good thing about being in Baguio is the fact that dark-roasted Benguet beans are commonly used for house brews, and Tam-Awan Village is no different. Make sure you pair your rich-flavored and aromatic cup of coffee with an order of Tam-Awan crepe (P180).
Slivers of fresh strawberry (which is luckily among this season’s harvest) are enveloped in soft and sweet crepe that’s served hot-off-the-pan. It is generously doused in chocolate syrup and served with a scoop of vanilla ice cream—a satisfying combination of hot and cold.
We know nothing beats lola’s cooking, but the Tam-Awan Village Cafe is an easy runner-up in the Filipino food category.
