La Salette: Dining pleasures and treasures .....

Even before its ground floor renovation, it was already home to countless food shops. Turo-turo, batchoyans, snack and pasalubong shops made up majority of the ground floor of this 3 storey building.

Located along Valeria Street, La Salette building has long been a gastronomical magnet. Its being almost located at the center of big shopping centers makes it a melting pot in this part of the city. Spanning almost a block, its accessibility to most destinations creates a foot-traffic the envied by other buildings

Surprisingly last year, it embarked on a move now common in this part of the city. It gave a new and refreshing look to its ground floor with a line up of restaurants and food shops showcasing the Ilonggo pride. From history to the cuisine it presents and the innovations it brought after the reinvention, the new La Salette beckons.

Mang Inasal

The country's fastest growing chicken inasal and Iloilo's most famous restaurant export nationwide. This store proves how strong the Mang inasal brand in the city since there is also another branch approximately 100 meters (a 3 minute walk) and both branches are doing well. More ...

Deco's Original La Paz Batchoy

The home of the original La Paz batchoy since 1938, Deco’s flagship store, upon its entry to mainstream market, reintroduced more than just the original batchoy taste but also a sleek and modern ambiance. More ...

Deco's Pasalubong Shop

Truly touristy one stop shop where it sells not only the famous brands of pasalubong food items but also novelty items from shirts and key chains to other native products. Video documentaries about Iloilo often play inside the store. More ...

c/o YLA virtualtourist.com

Dapli by BreakthroughA modern setting of the restaurant serving native food. Unlike its branch along Villa beach this has a more fast paced and crowded ambiance especially during mealtimes. More ...

Ted’s Oldtimer La Paz Batchoy

The most famous and largest chain of La Paz batchoy store in the country. La Salette is also the home of their flagship branch and it may as well be their biggest. It’s the only food shop that has survived the trying times of La Salette. More ...

Dulgies Cafe

A great place to unwind and enjoy delectable cakes, mouth watering pastries, creamy pasta and sandwiches (almost) to die for. Words of mouth about its quality cakes made this an overnight success. More ...

Fiesta Sarap

Aptly named since its decoration inside-out is a medley of colors from the walls to the furniture. A budget friendly fast-food style restaurant serving ala carte meals .

Iloilo Kansi House

LA SALETTE RESTAURANT LOCATOR

2nd UPDATE:

Dulgies has indeed taken over the Fietsa Sarap space and it's interior space is 2-3 bigger as before

The spaceIloilo Kansi House and Crest barbershop and Cafe will be taken over by Luna's Arroz Caldo

UPDATE:

As I have predicted, Fiesta Sarap was the first one to feel the heat and gave up the fight in this restaurant row. Rumours has it that Dulgies will take over the vacated space.

Also a new restaurant has opened; Iloilo Kansi House, located beside Crest barbershop and cafe.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

Kusay

Often mistaken to be, sounding-alike, as kinchay , kusay has a very distinct aroma and flavour. A rather unfamiliar herb mostly anywhere, my Tagalog officemate call this as sibuyas na mura and in Manila groceries labeled as kutchay . It do looks like onion chives but kusay is flat unlike the hollow chives. We have kusay planted in our backyard for occasional uses like soup garnishing. However, it often takes a trip to the Central Market to buy them in large quantities if ever we make Pancit Molo since it is an important ingredient in the filling mixture and as garnishing.

Budyawi

Bujawi (budjawi, budyawi) is what Ilonggos refer to the fruit of the buri or century palm tree . Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk. It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch. The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons. The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope. Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms. From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers ...

FLAVOURS OF ILOILO

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