Taste memories of Iloilo, part 2

Images and articles courtesy of FOOD Magazine March 2008 issue

Features and recipes

Guinamos: Visayan Bagoong

Chicken inasal: Make your own barbecue

KBL: Kadyos, baboy and langka

Pancit Molo: Wonton - Iloilo style

Tinu-om: Chicken undercover

Biscocho Haus: Dont go home without it

Papaya Flowers: Edible creations

Mohon Bibingka

Kakanin: Ilonggo version

Panaderia ni Pa-a: Pan de sal nation

Three trendsetting restaurants