Food tripping in Iloilo

WHILE ILONGGOS are not the loudest cheerleaders when it comes to their cuisine (unlike, say, folks from Pampanga), once you get them started about what food to eat or places to go to, you quickly realize there’s endless love and plentiful recommendations to tick off from your checklist.

- By Bronté H. Lacsamana

It’s a culinary gem in the Western Visayas region, which most Filipinos don’t know was actually a rich source of food in our history.

Because it continues to preserve and support its culinary heritage, composed of indigenous recipes and emboldened by various native ingredients, Iloilo City was the first in the Philippines to be recognized by UNESCO (United Nations Educational, Scientific and Cultural Organization) as a Creative City of Gastronomy.

In January, a press trip around Iloilo was organized by its MICE (Meetings, Incentives, Conferences and Exhibitions) Center, coinciding with the Dinagyang Festival.

“Iloilo is where the past meets the present. That’s what the UNESCO designation celebrates. It celebrates our culinary traditions, our heritage. It’s part of our history,” said Leny Ledesma, Iloilo City executive assistant for special projects, during the media tour.

Unlike the Michelin star, which celebrates a particular chef or kitchen, the Creative City of Gastronomy title celebrates culinary heritage.

SEAFOOD, CHICKEN, PANCIT MOLO

The first stop was Tatoy’s Manokan and Seafoods, known for its inasal chicken and seafood dishes, ranging from sinigang na tanigue (mackerel fish soup) to grilled squid to baked oysters.

For Manilefios, diwal (angel clams) would be a novelty, with its elongated shape reminiscent of angel wings. Tatoy’s paella Valenciana is also delicious, while their kilawin offers a refreshing punch to the spread — everything proof of how Iloilo does justice to its abundance of seafood.

Kap Ising’s Pancit Molo is the next must-visit for Ilonggos returning home and visitors to the region.