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Let's Eat

Article written by Mr. Bombette Marin

Much of the fun in visiting Iloilo is trying out its cuisine and sampling its specialties. Ours is a culinary society where eating has almost become a hobby. Ilonggo flavors and its cuisine have numerous indigenous and foreign influences, an intriguing mixture of the familiar and exotic. With most of its ingredients invariably fresh and often sourced out from one’s backyard, its mouth-watering concoctions will surely fascinate your senses and tickle your taste buds.


Clockwise from Top left: Tinu-om na manok of CABATUAN, Nang Palang's Buko Pie of OTON, Pineapple wine from PASSI CITY and Rice wine from POTOTAN

Try our famed baye-baye made of pinipig from Pavia and Miag-ao; the peanut-filled caramel candy or bandi from San Joaqiun. Savor the aroma and taste the delectable native chicken dishes of tinuom from Lea’s original in Cabatuan and linagpang nga manok from Leon.

Clockwise from Top left: Aripahol from POTOTAN, Bandi from SAN JOAQUIN, Sinakol from ALIMODIAN and Suman sapay from BAROTAC VIEJO

Grab a bite of our rice and coconut-based postres such as aripahol from Pototan; sinakol from Alimodian and suman sapay from Barotac Viejo and the tastiest buco pie from Nang Palang in Oton and bingka from Balasan.

Clockwise from Top left: Oysters, Blue crabs from BANATE, Fish tapa from CARLES and Bangus sisig from Tipong's in LEGANES
Quench your thirst with our exotic drinks such as the Rice wine from the country’s 2nd largest rice producer, Pototan, taho or ginger ale from Badiangan, and the sweet taste of Passi City’s pineapple transformed into wine, jam and dried fruit candy. Our pantat barbecue from Zarraga; steamed blue crabs and crab meat by the pack from Banate, and the popular fish tapa from Carles ; our bangus sisig from Tipong’s in Leganes will surely leave you wanting for more.

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