President Ferdinand R. Marcos Jr. on Friday led the nationwide kick-off of Filipino Food Month 2025 at the Quezon Provincial Capitol, highlighting the role of native delicacies in boosting “experiential tourism.”
“All of this is important to what we are promoting, which is called experiential tourism,” Marcos said. “Now, what tourists want is something they see, something they experience that they enjoy doing. And it’s very important for us to introduce Filipino food.”
He stressed that food offers a unique window into Filipino culture, making it a vital part of any visitor’s travel experience.
“Naniniwala po ako sa kasabihan na ang pagkain ay ang pinakamabilis na paraan upang pahalagahan ang ating kultura(I believe in the saying that food is the fastest way to appreciate our culture),” he said.
Marcos encouraged tourists to explore Filipino cuisine from various regions, citing iconic dishes like dinengdeng from Ilocos, sisig from Pampanga, laing from Bicol, and lechon from Cebu.
The event marked the official launch of Filipino Food Month 2025, which aims to preserve culinary heritage, promote local agricultural products, and support farmers and fisherfolk.
This year’s theme, “Sarap ng Pagkaing Pilipino: Yaman ng ating Kasaysayan, Kultura at Pagkatao,” underscores the deep ties between food, history, culture, and identity.
Quezon Province was chosen as this year’s host for its strong advocacy of local food sustainability and its rich culinary traditions, particularly coconut-based dishes and agri-fishery products.
The celebration also featured a vibrant showcase of local goods, from fresh produce and native delicacies to processed foods and specialty items like goat’s milk, turmeric products, calamansi drinks, buko pie, coco jam, and pancit habhab. Visitors also enjoyed cacao-based treats, soya goods, and regional snacks such as siomai and shanghai.
Marcos said he hopes Filipino Food Month inspires pride in local cuisine and draws more tourists to explore the diverse flavors of the Philippines.