A Taste of Home, in Every Page
In Iloilo City, food speaks louder than words.
Each bowl of La Paz Batchoy simmers with memories. Pancit molo dumplings carry stories in every fold. The slow-cooked richness of KBL—kadyos, baboy, langka—reminds many of Sunday lunches and lola’s kitchen.
Now, these stories come together in a book that celebrates them all.
This May, during National Heritage Month, Iloilo City unveils a groundbreaking publication:
Gastronomic Expressions of Our City, Iloilo: Nature, Culture, and Geography.
Turning Recipes Into Cultural Records
More than a cookbook, the 244-page volume preserves Ilonggo culinary heritage. It weaves together food, geography, and identity into one flavorful narrative.
“This book helps Ilonggo cuisine live on,” says Maria Lea Victoria Lara, head of the Iloilo City MICE Center. “By sharing it, we ensure it’s remembered and celebrated.”
The launch marks a major milestone. Originally released in Iloilo, the book now reaches national audiences, with a formal debut at Manila House Private Club on May 23.
Bringing Iloilo’s Culinary Soul to Print
The release honors Iloilo’s recognition as a UNESCO Creative City of Gastronomy. More importantly, it reflects the community’s commitment to keeping local food traditions alive.
This project is a collaboration between the Iloilo City Government, the National Commission for Culture and the Arts (NCCA), Vibal Publishing, the Ugnayan Center for Filipino Gastronomy, and the Iloilo Festivals Foundation, Inc.
Exploring Ilonggo Cuisine—Chapter by Chapter
The book dives into the many layers of Iloilo’s food culture. Each section highlights a key aspect of what makes Ilonggo cooking unique:
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Geography, by Vicente Segovia Salas – how land and sea shape ingredients
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Ethnicity, by Hazel Palmares Villa – diverse cultural roots and their influence on flavor
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Ingredients, by Glenda Tayona and Pearl Rylene Mae Socias – native produce and the stories behind them, brought to life with watercolor art
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Technology, by Ted Aldwin Ong – evolving kitchen tools and cooking methods
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Recipes, curated by First Lady Rosalie Sarabia Treñas – beloved heirloom dishes passed down through generations
Each chapter honors the people, places, and practices behind the plate.
Framing Food Through Memory
Contributions from respected voices in culture and heritage deepen the book’s message.
Mayor Jerry Treñas opens the volume with reflections on childhood meals in Iloilo. Dr. Eric Babar Zerrudo of the NCCA follows with a moving preface, “Comfort and Meaning in a Bowl of Batchoy.”
Further essays from Tourism Secretary Christina Garcia-Frasco, Dr. Laya Boquerin Gonzales, and Dr. Clement C. Camposano place Ilonggo food within the broader story of Filipino identity.
The team behind the book—editor Michaela Fenix and creative lead Ige Ramos—ensures every page is vivid, heartfelt, and visually compelling.
For Ilonggos Everywhere—and Filipino Food Lovers Beyond
While rooted in Iloilo, this book reaches far beyond its shores.
“This isn’t just for those still living here,” says Lara. “We want it to reconnect Ilonggos abroad. To help them remember home. Maybe even cook these dishes and share them with their kids.”
Whether you’re from Mandurriao or Manila, California or Cabatuan, the stories inside will stir something familiar.
How to Get the Book
Gastronomic Expressions of Our City, Iloilo will soon be available in major bookstores nationwide. It’s published by Vibal Publishing House, Inc. and supported by the city’s cultural initiatives.
For anyone passionate about Filipino food heritage, Ilonggo recipes, or cultural storytelling—this is a must-have.
