May 10, 2009

Bacolod, the Foodie's Tenderloin

Bacolod, according to Rogue Magazine is the foodie's tenderloin. I completely agree. Never there has been a city so enamored with its own food. It's equivalent to culinary onanism at best.

Almost all visitors come to the city for a foodtrip because there is not so much to tour at. Apart from the Ruins, Silay, the beaches and the Cathedral, there is little to mark the province mental permanence for tourists hankering for a unique experience. Negros is not like Vigan with its Calle Crisologo or the lighthouse of Cape Bojeador or the Chocolate Hills of Bohol. All we can offer really for the transient visitor are the sumptuous fares that each restaurant specializes in.

I read the Article by Gabrillo in Rogue Magazine and Regie Aspiras' take on our Restaurants and both gush orgasmically about the variety of gustatory treats that they can put inside their mouths. Marketmanila (of fame was not spared and thus, he too succumbed to the charms of our Southern flair. Thanks to his hostess Margarita Fores of Pepato fame, Marketman inevitably gushed about the freshness of the fishes in Burgos market, the diwal of Valladolid and the Batchoy of Bar 21 restaurant.

Such journalistic sycopantism is never contrived just because they wanted to please their hosts but rather they find that Bacolod is indeed a foodie's paradise. Even Claude Tayag would perhaps agree that Ilonggo cuisine of the Ilo-ilo & Negros corridor is far far better than his own Pampangan cuisine. Frankly, I'd rather have dulce gatas than Razon's halo-halo or chicken inasal over their signature sisig or batchoy over their papaitan and goat soup. Furthermore, I'd rather eat diwal than their crispy camaru. It's simply a matter of taste really. At least here in Iloilo and Negros, extreme fear factor foods are extremely rare to come by.

Negros food is indeed delicious and deserves more exposure. And I hope there will be more in months to come.

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