FLAVOURS OF ILOILO

Lechon Manok Pomelo-balingon salad Fish Tocino Liempo Chips Baked Talaba Corned Beef Kansi Lechon Manok Seafood ala Punot Crispy Pata Turon

Ilonggos can now savour the flavors of Cebu as Chika-an finally opened it's gastronomic doors at the newly renovated Robinson's Place Iloilo. My many trips to Cebu within last two years only brought me to seeing many Chika-an stores all over Cebu but never had the time to experience their specialties. Good thing I can now enjoy what they had to offer right here in Iloilo. As the Iloilo Bloggers were invited to the opening last May 15, we all had a preview of Chika-an's wide range of specialties like crispy pata, grilled squid, beef kaldereta, pancit canton and a lot more.  But another visit, this time for the weekly #lamonfriday , yielded yet another gastronomic discovery - Grilled Chorizo de Cebu! And I've been craving for it eversince. The longganisa had more fatty portions and that makes it even more delicious and grilling it brings out its real juices ad gives its flavour a new dimension. Add to that the chorizo in infused with chillies that every bite

With no less than Atty. Helen Catalbas, Regional Director of the Department of Tourism for Western Visayas, as the guest of honor, it was indeed more fun with Ilonggo food at Bauhinia Filipino Cuisine. The dinner hosted by Great Foods Concepts last Thursday aimed to promote Ilonggo cuisine believing that for Ilonggos, local food is more than just dishes that satisfy the palate - it is Ilonggo culture ingested. And the gastronomic immersion started with a trio of appetizers - Ensaladang Puso ng Saging, Kinilaw na Gulaman and Kinilaw na Talong . It was a toss between the cooked banana blossoms and the eggplant "ceviche" for my favortie that night. While the former was a delicious blend of spice and creaminess, the latter was smooth kind of sourness that gives a tinge for more in every bite. The seaweed complemented the two with its texture and saltiness. Indeed a play of different flavorus and textures whetting our appetites for more. A cross between being an appetizer

 Baye-baye is among the most popular Ilonggo native delicacy. It is made from roasted rice known as pinipig

I was at SM City Iloilo yesterday to take part in one of the side activities for the annual Fiestas in the City event of the Department of Tourism Region 6 with the cooperation of both the Province and City Tourism Offices. Opened last Monday and will run through the weekend, the event showcases the merry month of May and how it is celebrated all throughout the city and province of Iloilo - festivals, fiestas, festivals queens, Santacruzan and of course gastronomy. To a hungry crowd of onlookers, Chef Red Zamora - a one-time contest of Kitchen Superstar over at GMA  7 hosted by Marvin Agustin and developed some of the menu of Book Latte, shared his version of KBL. To most Ilonggos, kadyos-baboy-langka is among the ultimate Ilonggos cuisine and served on fiestas and other events. Chef Red shared the recipe he got from Miag-ao and together with culinary students from John B. Lacson Foundation Maritime University, it was one afternoon filled gastronomy. Using rice washing (wate

Here comes a new delight from Floyd’s! Crunchy, flavorful and with very distinct prawn taste, Floyd’s Cracklings will give additional delight to your delicious dining. While waiting for your order, munch on the tasty prawn crackers and be delighted with every bite.  Floyd’s Cracklings is available in Sour Cream and Cheese flavors. (Floyd’s Famous BBQ has branches at JM Basa, Ayala Technohub, and The Atrium)  /press release

Churrasco is an Iberian (both Spanish and Portugese) term for grilled meat - mostly beef which is very popular in Europe and Latin America. It is most popular in Brazil  wherein they have churrascaria , which are restaurants serving these "pieces of meat roasted on the embers". Most offer "all-you-can-eat" with the waiters moving around the resto bringing skewers of meat and slicing them on the customer's plate. This serving style is called espeto corrido or rodízio. ( Source ) But I didn't have to travel around 20,000 kilometers last Saturday to have this taste and feel of Brazil .  I just found my way to The Promenade at Days Hotel Iloilo for their long standing Saturday dinner buffet "Indulgence" featured Brazialian churrasco served  rodízio.   I just love the buffets at The Promenade at Days Hotel Iloilo and I always can't say no to every invitation I get to feature what's new in their offering. As I was told, this is a p