Lapaz Market, Iloilo City
A noodle soup made with pork, organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origin can be traced to the district of La Paz; hence it is oftentimes referred to as La Paz Batchoy. The dish was concocted in the La Paz market in 1938 by Federico Guillergan, Sr. His recipe called for a mixture of broth, noodles, beef and pork. The soup later evolved into its present form which has become Iloilo City’s most popular dish. Federico Guillergan, Jr., the son of the soup’s inventor, states that his father at first jokingly called the dish “bats” when asked for its name. Later, he added “choy”, from the vegetable dish chopsuey. The batchoy shop first opened at the La Paz public market in 1945 priced at 20 centavos per bowl.