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+====== Western Visayas Cuisine ======
+==== La Paz Batchoy ====
+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. [([[https://www.kawalingpinoy.com/la-paz-batchoy/|Kawaling Pinoy]])]
+==== Pancit Molo ====
+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. [([[https://www.thespruceeats.com/pancit-molo-recipe-5209963|The Spruce Eats]])]
+==== Kansi ====
+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. [([[https://www.kawalingpinoy.com/kansi/|Kawaling Pinoy]])]
+==== Inasal (Bacolod Style) ====
+Chicken marinated in vinegar, calamansi, and annatto oil, then grilled over charcoal. Bacolod’s version is known for its vivid color and smoky aroma. [([[https://panlasangpinoy.com/grilled-chicken-inasal-recipe/|Panlasang Pinoy]])]
+==== Piaya ====
+A flat unleavened bread filled with muscovado sugar, toasted on a griddle until the filling caramelizes. It reflects Negros’ sugar heritage. [([[https://ayellowbowl.com/piaya-muscovado-flatbread/|A Yellow Bowl]])]
+==== Napoleones ====
+A layered puff pastry filled with custard and glazed with sugar, popular in Bacolod. Its European-inspired structure contrasts with its tropical sweetness. [([[https://umamidays.com/bacolod-search-best-napoleones/|Umami Days]])]
+==== Linagpang na Isda ====
+Charcoal-grilled fish flaked into a light, ginger-scented broth. The smokiness of the grilled fish defines the dish’s character. [([[https://www.positivelyfilipino.com/magazine/linagpang-a-grilled-soup|Link description]])]
+==== Laswa ====
+A simple vegetable soup flavored lightly with shrimp paste, notable for its clarity and emphasis on fresh produce rather than heavy seasoning. [([[https://www.kawalingpinoy.com/laswa/|Kwaling Pinoy]])]
+==== Chicken Binakol (Visayan Variant) ====
+Chicken cooked in coconut water with lemongrass and young coconut meat, sometimes prepared inside bamboo, producing a subtly sweet broth. [([[https://panlasangpinoy.com/chicken-binakol-recipe/|Panlasang Pinoy]])]
+==== Baye-Baye ====
+A crumbly snack made from toasted glutinous rice flour and grated coconut, shaped into small rounds. It is traditionally homemade rather than commercially produced. [([[https://rezelkealoha.com/baye-baye-recipe/|Rezel Kealoha]])]
+==== Kinilaw (Western Visayas Style) ====
+Fresh seafood cured in vinegar with ginger, chili, and sometimes coconut milk. The emphasis is on freshness and restrained acidity. [([[https://www.baconismagic.ca/philippines/filipino-kinilaw-recipe/|Bacon is Magic]])]
+==== Relyenong Bangus ====
+Milkfish stuffed with its own flaked meat mixed with vegetables and seasonings, then fried or baked — a festive centerpiece dish. [([[https://www.foxyfolksy.com/rellenong-bangus-stuffed-milkfish/|Foxy Folksy]])]
+==== Batuan-Based Stews ====
+Various dishes in Negros and Panay use batwan fruit as a souring agent, lending a distinctive green, slightly smoky tartness. [([[https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/batwan-2/|Fondazione Slow Food]])]
+==== Barquillos ====
+Crisp rolled wafer cookies from Iloilo, often filled with sweet pastes. They reflect Spanish-era confectionery traditions. [([[https://www.allrecipes.com/recipe/175293/barquillos-wafer-rolls/|Allrecipes]])]
+==== Guimaras Mango Preparations ====
+Though not a single dish, mangoes from Guimaras are central to desserts, preserves, and sauces, celebrated annually in festivals dedicated to the fruit. [([[https://www.tiktok.com/@featrmedia/video/7520564480028282130|TikTok]])]
+{{tag>food culture geography}}

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