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⁾