Iloilo is the hometown of the grandmother of the Team Abi Our Awesome Planet. So expect a local perspective as his friends and relatives to tour her around town.

Here are the top 8 foods you should try to complete your culinary experience Iloilo:

1. BATCHOY

A serving of noodles and egg noodles are called, on the surface with a generous amount of fried garlic, crushed chicharon (crispy fried pork skin), scallions, intestines, liver, slivers of pork, and for the finishing touch – a spoonful of marrow.

2. Tatoy'S NATIVE Lechon Manok

The Breakthrough Tatoy's and is probably the most popular restaurants in Iloilo. But when the Tatoy's, one must order their famous chicken. The charcoal-roasted chicken folk called “daraag” is marinated in vinegar and calamansi then stuffed with lemongrass leaves and Tamarind. It is crisped to a golden brown, with a very flavorful and slightly sour flavor from the marinade. The native chicken is known to have a gamey taste and fibrous texture because it's leaner with lower fat.

3. TALABA 

When you visit Iloilo, eating oysters is definitely one you should! The milky-creamy treat is one not to miss! The oysters are parboiled cooked /steamed to make them easier to open. Good quality oysters have a fresh taste and smell and very fat and juicy. Ilonggos would prefer to pair them with spicy vinegar iconic “sinamak” is sometimes mixed with soy sauce and calamansi. Besides vinegar, our friends told us to drink soft drinks to reduce the chance to break the stomach.

4. PANCIT MOLO

The Pancit Molo is a soup dish made of meat-filled dumplings, with shredded chicken, and a very tasty thick soup. It originated from the town of Molo in the province of Iloilo, influenced by wanton soups brought by the community of Chinese settlers in the area.

5. BREAKTHROUGH FRESH SEAFOOD

The Breakthrough Seafood Restaurant offers fresh catch from the sea like Tatoy's.

6. K.B.L (Kadyos, Baboy, Langka)

The KBL is a favorite local dish consisting of pigeon peas, pork, and green jackfruit. The pork is boiled until soft and the broth has a distinctive sour taste from Langka, batwan and kadios, which is used at the base. The batwan is a native fruit found only in the Western Region and is used in many local dishes.

7. Chicken Binakol 

The Binakol is another Ilonggo specialties like Tinola but with a twist – using coconut water and meat soup.

8. ROBERTO’S SIOPAO

The Queen pizza is legendary among local foodies for its large size and taste. You do not need any sauce to make it tasty.