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Get ready to chow down and say
“
Namit gid!”
as
Tata Mapa leads us on a food tour of the flavors and
fare Ilonggos proudly call their own
Iconic
Ilonggo
Eats
11
BACOLOD
has long been the go-to
choice for travelers hunting down a
food-themed city tour, which comes
as no surprise with the abundance of
dishes there are to savor in Negros
Occidental’s capital.
But this fare, famous for its flavorful
stews and soft, grilled meats, can be
enjoyed all throughout the Ilonggo
region, which refers to the Western
Visayas where Hiligaynon (often
referred to as Ilonggo) is spoken.
Bacolod’sManokan
Country, a collection
of chicken inasal
stalls, goes through
chicken soquickly
that themeat is
merely chilled.
There’s noneed—
nor time— to freeze it.
1
This includes the provinces of Aklan,
Antique, Iloilo, Negros Occidental, as
well as the island of Guimaras.
In the same way that the Ilonggo
people take pride in their language’s
soothing sing-song lilt, they are equally
passionate about their signature,
soul-soothing, comfort foods. Should
you find yourself in any of the Ilonggo
capitals, make sure you’ve got the
following dishes included on your
tasting menu.
PHOTO
MAJAL TABORA (OPENER)
Fountain at
The Ruins,
Bacolod City
CHICKEN INASAL
“
Ilonggos are obsessed with their
chicken
inasal
,”
says JJ Yulo of Pinoy
Eats World. Could it have anything
to do with its smoky, vinegary taste?
“
Chicken inasal gets its distinct flavor
from being marinated in our spicy
native vinegar,” explains RC Ciocon of
the Bacolod-based restaurant Chicken
Deli. “The inasal is also brushed with
chicken oil (a blend of
atsuete
and
chicken drippings), which gives the
meat its yellowish hue.” A meal of
inasal is so tasty there’s no need for
gravy — just a drizzle of chicken oil
over garlic rice and you’re good to go.
