Exploring the Cuisines of Iloilo: A Guide to Culinary Heritage in a UNESCO Creative City

Abstract

The primary objective of this study was to develop an illustrative food guide focusing on noodle and soup dishes, rice-based delicacies, and baked goods. The guide aimed to highlight Iloilo City's culinary heritage, promote cultural preservation, support sustainable tourism development, and contribute to long-term economic growth. Data were collected through a focus group discussion with 25 participants, selected purposively and conveniently, including stakeholders, local chefs, community entrepreneurs, residents, and tourists. Thematic analysis, complemented by visualization tools, was employed to identify recurring themes and concepts embedded in the study. The findings reveal that noodles and soup dishes, most notably the iconic La Paz Batchoy, reflecting the city’s history, exemplify rice-based delicacies, such as Baye-baye, highlighting the Ilonggos’ creative use of indigenous ingredients. Baked goods, including Biscocho, illustrate the dynamic interplay between tradition and modern tastes. Collectively, these culinary expressions underscore food’s role as a living heritage, capturing historical interactions, community resilience, and the evolving cultural values of the Ilonggo people. The proposed food guide is envisioned as a strategic instrument for tourism promotion, cultural preservation, and sustainable development. Aligned with Iloilo’s designation as a UNESCO Creative City of Gastronomy, this initiative emphasizes the transformative potential of food-based tourism to empower local communities, celebrate cultural identity, and position Iloilo as a premier culinary destination both nationally and internationally.