It may be touristy for some, but part of traveling is savoring local dishes that has tagged to a particular destination. You have heard it all ” You have never been in _____ if you haven’t tasted _____”.
In Iloilo of course, its batchoy.
Hmmm..comfort food especially this rainy season. Ilonggos eat batchoy as a snack. Yup, snacks is a heavy meal here. haha. Batchoy may sound Chinese plus the miki noodle ( some stores let you choose the noodle like misua) but it is 100% Ilonggo. Batchoy, a local dish of noodles, pork and internal organs like liver and intestines swimming in broth topped with chicharon, scallions and garlic.
It was “invented” by a butcher named Federico in La Paz Market and as a resourceful person like any Filipino ( should I say, madiskarte?) he made a dish that will serve pig’s internal organs which are not really cooked or eaten. And why miki? His targeted market were Chinese living in Iloilo. And the rest is not just history but heritage.
Batchoy satisfied generations of diners…
A bowl of Batchoy costs at least 59PHP, more if you go a bigger serving. I recommend you drink it with soda and manapla puto ( a local rice cake). For non-Ilonggos, just have it as your lunch. It is really heavy. Haha.
Where is the best place to eat batchoy? I personally recommend where it all started, in La Paz Market. Dine at Deco’s ( a popular chain now partially franchised my Mang Inasal) fronting Grand Dame Hotel. If you want convenience go to local malls and you can find Ted’s and Deco’s.
When you tasted batchoy, please come back and tell me how it was. Happy eating!
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Val~ Im impressed of ur essay. U r very talented in writing. i’d like to eat batchoy after reading this. haha..
Keep it up…I will cheer for you..
From Mogi boy~
weee!!!!! thanks my mogi boy! haha.
Have you tried batchoy? Thank you for your comment, I appreciate it.
[...] to this post by Valerie Caulin, batchoy was concocted by a butcher named Federico in the La Paz Market who thought of making use [...]