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La Paz Batchoy Extra Super

PhilippinesIloilo Ted's Oldtimer Lapaz Batchoy - Lapaz Public Market

AI Overview
La Paz Batchoy Extra Super is a particularly hearty and ingredient-rich variation of La Paz Batchoy, a noodle dish that originated in the La Paz district of Iloilo City, Philippines. La Paz Batchoy is known for its rich pork bone broth, noodles with egg, and a wide array of toppings such as organ meats and chicharrón. It is a staple in local long-established eateries and specialized stalls within markets. The Extra Super version maintains the traditional elements of La Paz Batchoy while further enhancing the quantity and flavor of its ingredients, making it widely popular.

Map: Discovery Location of This Food

Taste Rating: 3.0/5

The pork broth is rich and full of umami. It’s not heavy at all, but rather very light with a strong garlic flavor. The noodles are different from Japanese ones—there’s no chewy texture, and they break apart easily and are quite loose. The noodles might not appeal to everyone, but the seasoning is something even Japanese people can enjoy. The toppings include plenty of pork offal.
Price: 175 Philippine Peso
Meal Date: 5/5/2025
Food Travel Log: I tried the local Filipino ramen "La Paz Batchoy" in its birthplace, Iloilo! The pork soup fills your mouth, and the fragrant garlic boosts your appetite. The main ingredients are big chunks of pork offal, creating a flavor that suits Japanese tastes. However, the noodles are rather crumbly. If lye water were used, they would be much chewier and even more delicious (just like in “Cooking Master Boy”).

AI Gourmet Analysis

Overview

La Paz Batchoy is a traditional noodle dish originating from Iloilo City in the Visayas region of the Philippines. This dish was created in the early 20th century in the La Paz district of Iloilo City, and it has since become a well-known local specialty both within the Philippines and abroad. While it is commonly referred to simply as "Batchoy," it is often properly called "La Paz Batchoy," with the name of its place of origin included.

History and Origins

There are several theories regarding the origins of La Paz Batchoy, but one prominent account credits Teodorico Lepura with first selling it at the La Paz Public Market in Iloilo City in the 1940s. Initially served from a food stall, its unique pork-based soup and abundant toppings quickly captured the palates of local residents. Ted's Oldtimer Lapaz Batchoy, established here, remains one of the most famous old establishments beloved by locals and tourists alike.

The historical development of this dish is also said to have been influenced by Chinese immigrants. There are theories that the term "Batchoy" is derived from the Hokkien word "肉水" (bah tsui). Many local documents in English and Filipino note its connection to Chinese noodle culture.

Characteristics and Ingredients

La Paz Batchoy features a soup base made by simmering pork bones, pork meat, and pork offal (such as liver and intestines). It is served with Chinese-style noodles, fried garlic, spring onions, crispy pork skin (chicharon), and, at times, topped with egg yolk or shrimp. The "Extra Super" variant refers to a special version with extra generous and high-quality toppings. The dish makes ample use of offal and liver, giving it a pronounced richness and depth of flavor.

Preparation Method

The standard preparation of La Paz Batchoy involves the following steps: First, pork bones, meat, offal, and entrails are simmered slowly over time to extract the rich umami flavor for the broth. The noodles used are primarily classified as "egg noodles," made from wheat flour and eggs, but, unlike typical Chinese noodles, they are known for a slightly crumbly and loose texture rather than a firm bite. Just before serving, generous amounts of fried garlic, chives (spring onions), and chicharon are added as toppings.

Nutrition and Cultural Significance

The use of pork, offal, and egg yolk makes the dish rich in protein and fat, while the soup has high energy content. The practice of utilizing offal, which does not keep well, is a trait shared with many Southeast Asian countries, but La Paz Batchoy has uniquely developed within the Iloilo local food culture.

La Paz Batchoy is a staple in the daily lives of local residents, often consumed at markets and eateries for breakfast or lunch. Numerous vendors compete with their own recipes, toppings, and types of noodles, resulting in a wide array of specialty shops from long-established restaurants to newer establishments within the city.

International Spread and Modern Variations

Though La Paz Batchoy is a regional specialty, it has spread across the Philippines and, in recent years, is sometimes served within Filipino communities abroad. Variations such as beef versions, seafood, and vegetarian options have also emerged. While opinions may differ on the taste and texture of the soup and noodles, its aromatic garlic and rich pork bone flavor have garnered wide support regardless of nationality.