Best Western Visayan Foods
MAIN INGREDIENTS
Inasal na manok is a unique Filipino grilled chicken dish which originated in Western Visayas and became the signature dish of the entire region. It employs various chicken cuts marinated in a mixture of vinegar and numerous spices such as lemongrass, garlic, and ginger.
During grilling, the meat is brushed with the annatto-infused oil which provides the chicken with an appetizing golden color and a unique peppery flavor. The dish is usually served alongside annatto-flavored garlic rice and spiced vinegar. In 2022, the city of Bacolod declared the dish an important cultural property.
MOST ICONIC Inasal na manok
MAIN INGREDIENTS
The hearty batchoy is a popular Filipino soup consisting of pork offal, chicken or beef stock, and fresh round egg noodles. Generously seasoned with shrimp paste and (occasionally) soy sauce, the soup is usually topped with pork cracklings, fried garlic, and a raw egg.
Although there are numerous stories about the origin of the dish, there is no doubt that it was created in Iloilo, more specifically in the district of La Paz, from where it spread to other parts of the country to become one of the most famous Filipino soup dishes.
MOST ICONIC Batchoy
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Baye baye is a traditional dessert originating from the region of Iloilo. It's made with a combination of grated young coconut and either corn patties or young rice that's pounded into flakes (pinipig). In order to prepare baye baye, the pinipig is toasted until golden brown, then ground or pounded into flakes and combined with coconut water, sugar, and grated young coconut.
The mixture is wrapped in banana leaves and shaped into logs. Before serving, the dessert is chilled so that it hardens and becomes easier to eat.
Best Western Visayan Food Producers
AWARDS
World Liqueur Awards - Country Winner
2024
BEST Destileria Barako Corporation Liqueurs
Best Western Visayan Food Products
AWARDS
World Liqueur Awards - Country Winner
2024
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