picture: from the wires
Batchoy was concocted by Ilonggo culinary entrepreneur
Federico Guillergan
in 1938 as a hot soup mixed with meat stock flavored with local condiments, herbs, and spices. His invention became an instant hit and hungry customers crowded his makeshift carinderia inside the La Paz public market in Iloilo.
Batchoy comes with meke noodles, spices, pig innards, and hot broth from boiled cow and carabao bones. It has evolved to become one of the country's most satisfying national culinary specialties.
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