With more developments coming in, Iloilo is indeed the next big thing.
These mouthwatering baked scallops are a must-try at Breakthrough.
Tatoy’s only uses native chicken for their lechon (roast).
This slow-cooked oxtail and tripe in tomato sauce with Spanish chorizo, garbanzos, and pimiento is a favorite at Ang Kamalig.
The crispy kare-kare (stewed savory oxtail) is another specialty of Punot.
Feast like a German with this platter from Bavaria.