Learn about the philosophy, history, and inner makings of Ilonggo heritage cuisine with this book
In Iloilo, food is a breathing cornerstone of identity and culture—a way of life. The Ilonggo’s deep love for food entices travelers and keeps them coming back to the “Food Haven of the Philippines,” a title given to Iloilo by way of Resolution 2021-885 issued last year.
Another step forward for the culinary scene of the Western Visayan province is the recent release of Flavors of Iloilo, the first-ever cookbook authored by culture and cuisine champion, Rafael Jardeleza Jr., fondly called Chef Tibong.
A reflection of the long-standing desire of the Ilonggos to share their cuisine with the world, Flavors of Iloilo pays homage to generations of cooks and heirloom recipes, some of which are well-kept by notable clans such as the Jardelezas and Treñases, to name a few.
Iloilo City Mayor Jerry Treñas expressed his appreciation to everyone involved in the conception of the 208-page softback during the book launch held on Oct. 14, at SM City Iloilo.
A project by the First Lady of Iloilo City, Rosalie Sarabia Treñas, patroness of Ilonggo arts, culture, and food, together with Chef Tibong, who was among the ardent proponents of Resolution 2021-885, the cookbook was published through the help of the Iloilo City government, the Western Visayas office of the Department of Agriculture (DA-6), the Iloilo Festivals Foundation Inc. (IFFI), and J.S. Layson & Co.
“ gives us a chance to preserve authentic Ilonggo recipes and pass them on to the next generations. Going through it is like going back in time, bringing youthful recollections of food the Ilonggos are fond of,” says the executive director of Flavors of Iloilo, Rosalie, in her opening speech. “The team has worked hard to make the recipes easy to follow. We hope that everyone will enjoy this book, and through it learn more about Ilonggo culture.”
More than 70 Ilonggo staples, from batchoy to pancit molo, from kadyos, baboy, at langka (KBL) to laswa are recorded in the book, replete with mouthwatering photographs taken by Joshua James Enriquez and Chef Tibong.
‘We put in a lot of work for this book for the Ilonggos to enjoy. This is not about me or anybody else, but the Ilonggos.’
Maridel Uygongco, an industry veteran and successful chef who pioneered the famous bakeshop Maridel’s, of whose confections the most covetable is the guava cake, is among the contributors, providing five of her recipes.
“This book shows how rich and diverse the culture of Iloilo is. It represents a long heritage of Ilonggo cooking. Our culture is determined by the quality of life and the kind of food we eat,” says Joe Marie Layson, president of IFFI. “We will continue to endeavor and support all the programs of the city that will promote our heritage, culture, and sustainable economic development.”
Apart from the food, the profound history of Ilonggo cuisine is also mirrored through the beautiful tablescaping, legacy flatware, and old-world or indigenious cutlery, as well as kitchen equipment and implements like a traditional pasta maker, all of which are owned and supplied by the Jardeleza family.
“We put in a lot of work for this book for the Ilonggos to enjoy. No one can claim this book, but the Ilonggos,” says Chef Tibong. “I am also thankful that our city government has been supporting projects like this. Not all local government units (LGUs) are as dedicated as ours in terms of cultural endeavors.”
The cookbook was edited by celebrated author Mickey Fenix. The foreword and afterword were written by food journalist Angelo Comsti and Manila Bulletin Lifestyle editor AA Patawaran respectively. Food historian and award-winning book designer Ige Ramos served as the creative director.
Various restaurants, chefs, and foodies from all over the Western Visayan province also took part in the making of the title.
Those interested to get a copy may reach out to IFFI on its social media pages. [email protected]