Iloilo cements its claim as food haven

I was back in the province for work last week, and apart from paying respects to the brands I’ve come to love—namely Roberto’s, Maridel’s, Breakthrough and Saint Martha—I discovered a slew of new and highly recommended food items that further cement its claim of being a food haven.There’s Jackie Tinsay who, as a kid, learned the basics of baking from her grandparents and mom, who used to run their own bakeries.

A proof of this is Cyril’s Eatery across the Central Market. They have been operating since 1969, selling crowd pleasers such as lechon paksiw and dinuguan. It is run by the Igbante family. Steamed diwal or angel wing clams; paksiw na kikilo; pinalipad na pompano dressed in chopped lemongrass; clear cagaycay clam soup; pitik-pitik or slipper lobsters cooked in chili; crabs drenched in butter garlic sauce—with dishes like these, it’s so easy to take the bait.Edward Tresico used to be a contractor, but the appeal of farming and running his own business attracted him so much that he filed for early retirement to get his hands dirty.

At his restaurant, he serves farm-to-table cuisine and items harvested from his land. He has a variety of native chicken dishes such as binakol, adobo and tinola. Customers can also preorder his buri-glazed turkey and native baboy-ramo lechon. But for walk-in guests, I suggest you order the native chicken linagpang, a soup with a gingery smoked flavor, which comes from the grilling of all ingredients before boiling them.

Namit!

gwendbaldado

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