An exploration of the Ilonggo dining table starts with a piping-hot bowl of batchoy
(egg noodles topped with fried garlic, crushed fried pork skin, scallions, rinds of pork meat, intestines, liver, and a spoonful of bone marrow). The secret to making the Ilonggo batchoy
stand out is the broth, which is made from slow-cooked pork and beef shanks and marrows. A big bowl of batchoy
, located inside La Paz Public Market, or from Teodorico’s
at Iloilo Festive Walk along the Iloilo Business Park, can both sit with the best batchoys
Why not pair this with the best lechon manok
(charcoal roasted chicken) as well? What makes this Ilonggo dish (locally called “daraag”
) more remarkable is that it is leaner and has less fat, so it’s more gamey and sumptuous. Tatoy’s Manokan and Seafoods
, located at Santo Nino Sur Arevalo, can probably serve you proof.
For a quick meal, you can take a sip of their famous pancit molo
(soup with meat-filled dumplings, shredded chicken, and thick broth) paired with their equally famous tsokolate de batirol
(hot chocolate). Camiña Balay nga Bato
in the Villa Arevalo District conveniently offers a hefty and satisfying serving of both these local favorites.