Rumours have it that, at present, a battalion of these beings is plaguing the region. Text messages say that they come in droves - in boats, and have become a hot news item lately. Even a local news program, Ratsada, has mentioned it in one of its newscast. More so, its Facebook fan page is bombarded with this “human interest” news. So to be IN, I thought of being a “good host” to these beings if ever it’s true that they are having their midyear convention – no matter where it is. I’ll share the best places in town where these beings (and humans too) can get dinuguan (pig’s blood stew).
It was through comments in my blog that I have discovered one of the best dinuguans in town. A small snack shop along Valeria Street named Balbi’s got my thumbs up the first time I tasted their dinuguan. It was the one I prefer, dark and a bit sour. It doesn’t have any innards and made entirely of pork (meat and fat). 
It is perfect with puto manapla but that time, I also paired it with the food shops heavenly cheese roll and ensaimada – lol. The drawback is that a little bowl costs around 70 pesos they close around 6pm. And that’s a little early for the “witching hour”.
Famous as a pasalubong shop, Biscocho Haus also has branches that serve shorts and that includes dinuguan. Also my preferred type, dark and somewhat sour, though at times I ask for vinegar. A regular bowl costs around 35 pesos, somewhat cheap, and again perfect with puto manapla. Its main branch in Jaro serves this dinuguan and is open until around 9pm. Other branches that serve this specialty are those near YMCA at the Iloilo Capitol and at the back of Robinson’s Place Iloilo.
Home made dinuguans or those found in various carinderias are somewhat more of the Ilonggo style. It is brownish in color due to added achuete and mostly has innards aside from pork. Others use extenders like puso ng saging or even langka to give more texture but still taste good. One of the most unforgettable dinuguan I have tasted was way back in my younger years. It was dinuguan made with chicken meat plus innards and chicken blood. It was made by a relative who had a poultry farm and the recipe died with him.
But of course, if one craves for dinuguan, there’s always Goldilocks. I just love their dinuguan and it was very good news for me when they came out with dinuguan in pouch years ago. So I can enjoy their dinuguan – the dark and sour one I love, anytime and anywhere. And I’m sure many would agree.
It was through comments in my blog that I have discovered one of the best dinuguans in town. A small snack shop along Valeria Street named Balbi’s got my thumbs up the first time I tasted their dinuguan. It was the one I prefer, dark and a bit sour. It doesn’t have any innards and made entirely of pork (meat and fat). 
It is perfect with puto manapla but that time, I also paired it with the food shops heavenly cheese roll and ensaimada – lol. The drawback is that a little bowl costs around 70 pesos they close around 6pm. And that’s a little early for the “witching hour”.
Famous as a pasalubong shop, Biscocho Haus also has branches that serve shorts and that includes dinuguan. Also my preferred type, dark and somewhat sour, though at times I ask for vinegar. A regular bowl costs around 35 pesos, somewhat cheap, and again perfect with puto manapla. Its main branch in Jaro serves this dinuguan and is open until around 9pm. Other branches that serve this specialty are those near YMCA at the Iloilo Capitol and at the back of Robinson’s Place Iloilo.
Home made dinuguans or those found in various carinderias are somewhat more of the Ilonggo style. It is brownish in color due to added achuete and mostly has innards aside from pork. Others use extenders like puso ng saging or even langka to give more texture but still taste good. One of the most unforgettable dinuguan I have tasted was way back in my younger years. It was dinuguan made with chicken meat plus innards and chicken blood. It was made by a relative who had a poultry farm and the recipe died with him.
But of course, if one craves for dinuguan, there’s always Goldilocks. I just love their dinuguan and it was very good news for me when they came out with dinuguan in pouch years ago. So I can enjoy their dinuguan – the dark and sour one I love, anytime and anywhere. And I’m sure many would agree.