By Joseph Bernard A. Marzan
Iloilo City’s La Paz Batchoy received global recognition after being featured by Croatia-based online encyclopedia TasteAtlas on Tuesday, November 5, as one of the world’s best offal soups.
Named after the city’s La Paz district, where it gained popularity, the noodle soup was rated the highest among offal soups, with a score of 4.1 stars, sharing the top spot with Turkey’s Kelle paça çorbası.
“The hearty batchoy is a popular Filipino soup consisting of pork offal, chicken or beef stock, and fresh round egg noodles. Generously seasoned with shrimp paste and (occasionally) soy sauce, the soup is usually topped with pork cracklings, fried garlic, and a raw egg,” TasteAtlas described on its page dedicated to the soup.
TasteAtlas noted that, while the origins of the dish have various stories, “there is no doubt that it was created in Iloilo, more specifically in the district of La Paz,” where it eventually spread to become one of the country’s most famous soups.
In a feature post on its social media on Monday, TasteAtlas listed the best-rated soups, placing La Paz Batchoy alongside other globally renowned offal soups, such as South Korea’s Seolleongtang (4.0 stars), Romania’s Ciorbă de burtă and Greece’s Magiritsa (3.9 stars each), Indonesia’s Soto Babat (3.8 stars), South America’s Sopa de mondongo (3.7 stars), Mexico’s Menudo (3.6 stars), Turkey’s İşkembe çorbası (3.4 stars), and Poland’s Flaki (3.3 stars).
The Oxford Dictionary defines offal as the entrails or internal organs of an animal used for food. Known for incorporating pork offal, La Paz Batchoy often includes liver and intestines in its ingredients.
TasteAtlas also recommended notable places to try La Paz Batchoy, naming Netong’s Original Special La Paz Batchoy, Ted’s Oldtimer La Paz Batchoy, and Deco’s in Iloilo City, along with 21 Restaurant in Bacolod City and Sarsa Kitchen + Bar in Makati City.
The site’s founder, Matija Babic, told TimeOut in 2021 that the website’s recommendations are created by “collating expert, local opinion and reviews alongside the input of specialists who work at the website.”
