ILOILO CITY – A cookbook entitled Flavors of Iloilo has been launched here in an effort to further cement the city as the ‘Food Haven of the Philippines.’

“No one can lay claim to this, not even me. We dedicate this cookbook to all Ilonggos,” said Rafael “Chef Tibong” Jardeleza Jr. during the recent launch at SM City Iloilo.

It was through the advocacy of Jardeleza that Iloilo was declared as the ‘Food Haven’ last year for its ‘unique way of capturing the taste buds and the stomach of locals and while continuing to give a meaningful and extraordinary experience of Ilonggo cooking.’

Iloilo is already known for soup-based dishes such as La Paz batchoy and the pancit molo, and its culinary reputation would be strengthened further with the launching of the 208-page cookbook which features both heirloom and modern recipes.

“ tells the stories of Ilonggos—distinct yet so diverse, traditional, and still so full of surprise, of delight, and of love, which is the most important ingredient in any of our cooking,” said Mayor Jerry Treñas.

The cookbook is published by the Iloilo City government in partnership with the Western Visayas office of the Department of Agriculture (DA-6), the Iloilo Festivals Foundation Inc. (IFFI) and the J.S. Layson & Co.

The cookbook is the brainchild of First Lady Rosalie Sarabia-Treñas, who worked together with Jardeleza and other Ilonggo chefs to highlight local culinary arts by sharing local recipes that could be tried by the next generation of Ilonggos and even other Filipinos.

“This cookbook wants to promote Iloilo through our food,” added Sarabia-Treñas, who also serves as the director of the ongoing 2022 Iloilo Arts Festival.

Jardeleza likewise credited collaborators, including Manila Bulletin Lifestyle Editor AA Patawaran, for writing the afterword, Angelo Comsti for writing the foreword, food writer Mickey Fenix for editing, sous chef John Marie Chavez for food testing and preparation, Ige Ramos for book design, and photographer Joshua Enriquez.