A Simple Guide To Typical Ilonggo Food

There are many delicious and delightful local dishes that can commonly be found in Bacolod, enjoyed by households, and served in local “carinderias” (or small eateries). Whenever you visit Bacolood—do not miss to try any of these local staple dishes.


KINILAW. Usually eaten as appetizer (before the main course) or as “sumsum” (a term for food to go with alcoholic drinks) – kinilaw is raw fish, marinated in vinegar, onions, tomatoes,  peppers, cucumbers, sometimes with salted egg, mayonnaise.



TAMBO. Made of  young bamboo shoots, the dish which is presented as a soup (locally known as “utan”) is also a main course that goes well with rice and     another dish like fried fish or meat.  It has “okra”, “tugabang”, yellow corn, and other sticky vegetables, cooked in coconut milk.



MONGGO. Made of  “monggo” beans, yellow or green, with is also an “utan”) to match with rice and another dish. It is often cooked with squash (kalabasa), eggplant (talong), and other vegetables plus leaves such as malunggay or alugbati. Usually with “subak” like dried fish, bagoong or shrimp paste or pork to add flavor.



ADOBO. Definitely a well-loved Filipino dish that creates a magical chicken or pork (or combined) with vinegar , soy sauce (“patis” or “toyo” in Luzon), onion and garlic.


LASWA. Still another kind of “utan” but more simple to prepare. As it names mean, to blanch with hot water, the dish is best served simmering hot with vegetables not over-cooked.
KBL. Or Kadyos, Baboy, Langka is a delight. Served as main course—it’s flavor is in the sourness of the “batuan” – very common in Bacolod, langka or unripe jackfruit, red peppers and tanglad  or lemon grass. But the star is the black beans known as “kadyos”. Pig’s feet is the best part to cook.


INDAY-INDAY. Literally, “girl-girl” is a native dessert made of ground rice and young coconut, and best dipped in healthy Muscovado sugar which is teeming in the province of Negros   Occidental.



PIAYA. BAYI-BAYI. NAPOLEONES.  Triple treat of native sweet delicacies. All found in the foodie city of Bacolod. You can eat, take out or bring home as “pasalubong.”

(To be continued)