Iloilo La Paz batchoy: A historical analysis

Abstract

Batchoy has become a popular gastronomic attraction, contributing to the growth of culinary or gastronomic tourism. Batchoy, also known as La Paz Batchoy, is a type of noodle soup that is said to have originated in the La Paz district of Iloilo City. It is a hearty dish that is composed of various ingredients including chicken stock, pork entrails, crushed chicharon, beef loin, and local noodles called miki. This research study aimed to analyze the historical origins and evolution of Iloilo La Paz Batchoy. Purposive sampling was used which included four (4) batchoy business owners in Iloilo City who have been in business for more than 10 years, aged 18-50 years old. This study utilized a qualitative research design through in-depth interview with the use of validated researcher-made questionnaire. Findings reveal that origin of the Lapaz Batchoy's unique flavor dates back to 1938, when the great-grandfather, a butcher, conducted some experiments with pig innards. With just PHP 10.00 when it started out in 1945, the company has prospered up to this day. The tale recounts the evolution of the firm, starting with Domingo Lozada, acknowledged as an Outstanding Pioneer in Batchoy Food Products. After several setbacks along the road, the project grew from a college canteen in 1978 to the Central Market. This study holds significant value for the local government of Lapaz, Iloilo, community, academe and future researchers, providing them comprehensive knowledge to understand the historical origin of Iloilo's remarkable dish.