A noodle soup from Iloilo made with pork offal, crushed chicharrón, garlic, and egg noodles in a rich pork broth. Vendors traditionally shout “batchoy!” through market halls to attract customers. 1)
A delicate soup of pork-filled wontons in clear broth, influenced by Chinese traders in Iloilo’s Molo district. It is often served during family gatherings and holidays. 2)
A sour beef shank soup combining elements of bulalo and sinigang, typically soured with batwan (a local fruit). It is particularly associated with Negros Occidental. 3)
Chicken marinated in vinegar, calamansi, and annatto oil, then grilled over charcoal. Bacolod’s version is known for its vivid color and smoky aroma. 4)
A flat unleavened bread filled with muscovado sugar, toasted on a griddle until the filling caramelizes. It reflects Negros’ sugar heritage. 5)
A layered puff pastry filled with custard and glazed with sugar, popular in Bacolod. Its European-inspired structure contrasts with its tropical sweetness. 6)
Charcoal-grilled fish flaked into a light, ginger-scented broth. The smokiness of the grilled fish defines the dish’s character. 7)
A simple vegetable soup flavored lightly with shrimp paste, notable for its clarity and emphasis on fresh produce rather than heavy seasoning. 8)
Chicken cooked in coconut water with lemongrass and young coconut meat, sometimes prepared inside bamboo, producing a subtly sweet broth. 9)
A crumbly snack made from toasted glutinous rice flour and grated coconut, shaped into small rounds. It is traditionally homemade rather than commercially produced. 10)
Fresh seafood cured in vinegar with ginger, chili, and sometimes coconut milk. The emphasis is on freshness and restrained acidity. 11)
Milkfish stuffed with its own flaked meat mixed with vegetables and seasonings, then fried or baked — a festive centerpiece dish. 12)
Various dishes in Negros and Panay use batwan fruit as a souring agent, lending a distinctive green, slightly smoky tartness. 13)
Crisp rolled wafer cookies from Iloilo, often filled with sweet pastes. They reflect Spanish-era confectionery traditions. 14)
Though not a single dish, mangoes from Guimaras are central to desserts, preserves, and sauces, celebrated annually in festivals dedicated to the fruit. 15)