The Sto. Niño de Praga Parish is located in Cordon, Isabela, Philippines, serving as a significant place of worship and religious gatherings. It features various religious artifacts, including statues of saints, antique altar pieces, and ceremonial objects used in traditional practices. These elements reflect the town’s deep-rooted faith and cultural heritage.

The 'Isabela Thy Will Be Done' marker is an important landmark in our town, Cordon, Isabela. It represents the province's strong Christian faith and serves as a welcoming sight for travelers entering Isabela. This marker is a symbol of devotion, reminding us of the deep religious heritage that shapes our community. Many people stop by to appreciate its significance, as it stands as a reflection of our shared faith and identity.

The Cordon Municipal Hall is the center of local governance in our town, Cordon, Isabela. It serves as the administrative hub where government officials manage public services, community programs, and local development initiatives. The building stands as a symbol of leadership and progress, ensuring that the needs of the residents are addressed efficiently. Located in the heart of Cordon, it is a place where important decisions are made to improve our town’s future."

Empor Casa in Cordon, Isabela, is a unique destination that showcases both natural beauty and cultural significance. While it is best known for its stunning sunflower farm, it also features various artifacts that reflect the town’s heritage. 

In our barrio, the dalikan is an essential part of traditional cooking. It is built using cement, stone, or bricks, making it strong enough to withstand high heat. Firewood or charcoal is placed in the open space below, providing the heat needed to cook meals.

The dalikan is still commonly used here, especially when preparing meals for gatherings or in ordinary days. It gives food a distinct smoky flavor that modern stoves can't replicate. Many families continue to use it, keeping the tradition alive in our community. Like my lola said "mas masarap parin ang luto sa dalikan kesa sa Stove na ginagamitan ng gasul".

For us, Igad is very common in our daily lives. It refers to the traditional coconut grater, or 'kudkuran ng niyog,' which we use to scrape the white flesh from mature coconuts. The Igad is usually made of metal and attached to a wooden bench, allowing us to sit while grating the coconut efficiently.

This tool is essential in preparing coconut-based dishes, especially for extracting fresh coconut milk or making delicacies like bibingka and biko. Many households still use it today.

In our community, Karamba refers to the traditional Ilocano tapayan, a large earthenware jar used for storing water. These jars are made from clay and are known for their durability and ability to keep liquids cool.

Although modern containers have become more common, many households still use tapayan for its practical benefits and cultural significance. It remains an important part of our heritage, passed down through generations.

The plantsa de uling is an important traditional tool used for ironing clothes. Unlike modern electric irons, this one relies on hot charcoal to generate heat. It has a small compartment inside where burning charcoal is placed, and once heated, it is used to press clothes, making them smooth and wrinkle-free. Though electric irons are common nowadays, some households still use the plantsa de uling, especially in areas where electricity isn’t always reliable.

In our barrio, the banga is an essential part of traditional cooking. It is a clay pot used for preparing meals over an open fire, allowing food to cook slowly and absorb rich flavors. The banga is known for its durability and ability to retain heat, making it perfect for dishes like sinigang, adobo, and paksiw or pinakbet, and dinideng.

 Kalan de Uling is a traditional stove used for cooking with charcoal or firewood. It is made from clay or metal and has an open space where the fuel is placed to generate heat. The pot or pan is then positioned on top, allowing food to cook slowly over the fire.

Although modern gas and electric stoves are widely available, some households in our barrio like in our house still use the Kalan de Uling, especially for dishes that require slow cooking or a distinct smoky flavor. It remains an important part of our cooking traditions, passed down through the years.