“Having Ilonggo maternal roots from Jaro and Molo, we welcome this book honoring a rich culinary heritage. It includes favorite foods like baye-baye and kalkag mentioned in a Visayan vocabulary for Panay and Cebu compiled by the Augustinian missionary Alonso de Mentrida who, in 1598, arrived in the Philippines. Manayánayá, happiness from feeding others, is the secret ingredient in Ilonggo cuisine.” - Felice Prudente Sta. Maria, Food Historian

“Every time I craved for fresh oysters, grilled fatty managat (mangrove jack fish), imbao (mangrove clams), abalone, diwal (angel wing clams), native chicken lechon, and batchoy, I'd find every excuse to go back to Iloilo. Leafing through the pages of Tibong's Flavors of Iloilo not only brought me back to my first visit in 1978 but also urged me to book the next available fligh to Iloilo to satisfy my craving.” - Claude Tayag, artist, writer, kusinero