The definition of every society is not only best
described by its history and culture. The prevailing culinary
art and food preferences of its people are essential components
that can explain the evolution of such society since food is always
associated with historical struggles and cultural development.
This presentation is an attempt to educate every traveller who
chooses Iloilo City as a destination, of the multitude of great
gastronomic recipes and mastery of the kitchen art which are remarkably
an illustration of the indigenous Ilonggo culture.
||La Paz Batchoy - probably the
most famous Ilonggo dish in the national scene which was started
in the late 1930’s before World War II broke out. La Paz batchoy
is a noodle dish with pork innards, liver and heart served
with hot broth and topped with crunchy chicharon, garlic,
onion leaves with soy sauce and powdered pepper used to adjust
the flavour according to one’s taste.
||Pancit Molo - Another famous Ilonggo dish
named after a well-known district in Iloilo City, the Molo
district. It is an adaptation of Chinese wanton soup which
is composed of a mixture of ground pork wrapped in molo wrapper,
shredded chicken meat and shrimps topped with some minced
green onions and lots of toasted garlic.
||Biscocho - derived from the Latin phrase
word ‘bis coctus’ which means “twice baked.” It is a popular
delicacy in Iloilo City refers to baked bread topped with
butter and sugar, or garlic, in some cases. Biscocho is a
part of Filipino cuisine originated from Iloilo province and
it is also known as perfect match for coffee or hot chocolate
Old World Delicacies
||Pinasugbo - a native confection made from
thinly sliced caramelized native banana sprinkled with sesame
seeds. It is also one of the most popular delicacy in Iloilo
City and well-loved by children because of its chewy and sweet
||Barquillos - are thin rolled crisp wafers
made from flour, milk and sugar rolled into hollow cylinders.
Iloilo is particularly known for its barquillos. They are
made by pouring a thin batter is onto a wafer iron (barquillera).
Once the wafer is cooked to a light brown it is immediately
rolled while still hot and it becomes a crisp rolled cookie
when it cools. Barquillos are now available in local flavors
like ube and pandan. Sometimes they are filled with polvoron
powder to make a sweet called barqueron.
||Baye-Baye - It is a mixture of scraped
young coconut meat,sugar and pinipig (pounded rice grains).
Some prepare it in simpler ingredients of coconut meat, sugar,
grounded sticky rice (pilit or malagkit)or corn grains. So
when you’re in Iloilo City, be sure to check out the public
markets and other pasalubong centers for this native delicacy
that can make your trip more gastronomically satisfying.
||Ibus - popular in Iloilo City and in the
entire Western Visayas, basically made of pilit (glutinous
rice) mixed with coconut milk served during breakfast or snacks.
In preparing this delicacy, it is still requires variety of
artistry, skill and ingenuity in wrapping the ibus with coconut
leaf which indicates how rich Ilonggo cuisine is all about.