A FOOD TRADITION
Hiligaynon Cuisine
Hiligaynon cuisine is associated principally with Western Visayas and communities speaking Hiligaynon, while sharing ingredients and methods with neighboring island traditions. Seafood, rice, pork, chicken, sour fruits, sugar, garlic, ginger, and local leafy vegetables are central. Soups and broths often use tamarind or other souring agents, while grilling, braising, stewing, and sugar-based preservation are common. Representative dishes include kansi, a sour beef-and-bone soup; chicken inasal, a marinated grilled chicken preparation; and batchoy, a noodle soup with pork and aromatics. Festive sweets and seafood cooking are also important parts of the tradition.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.