For a couple of days in Sagada, Tj was trying to convince me to sample pinikpikan because it’s a local specialty. I didn’t want to at first, because of the method used to prepare the chickens for cooking, plus the sight of the fluffy white chickens made me go, “Awwww, so cute!” I gave in eventually because, yeah, I was in Sagada and it’s only right to try the food–and that means not only food from the popular spots.
Tj had eaten pinikpikan on his first trip to Sagada and actually saw the preparation, and he thought the dish was all right. So on our last day in Sagada, we had a light dinner at Pinikpikan Haus, which was established in 2011.
You can’t miss the place because it’s right underneath Alibama Inn, plus there’s a chicken coop right by the sidewalk.
Tj and I decided to split one order of pinikpikan (P150) which came with red rice. It turned out to be a good decision because the bowl of pinikpikan was enough for two.
So what do I make of the dish? It’s good, basic Filipino food, a bit like tinola, actually. Given the manner of preparation involved, the dish’s simplicity was a bit of a surprise. Portions of the meat were red, which is the result of the beating done to the chicken, and some pieces were dark–give them a try and you’ll find that they have a smoky, woodsy taste coupled with a bit of spice. I recommend trying it both for the novelty and because it’s a decent dish. Those who are squeamish can still enjoy Pinikpikan Haus because of its affordable Filipino fare. Pinikpikan Haus also serves a buffet dinner every Friday night.