Do you know Iloilo’s pioneer in batchoy food products?

Let us know who’s already here before everything started.

A century ago, bas-oy, as it is called, is simply meat balls dipped in homemade sauce which inspired an Ilonggo youth to discover his own formula.

Domingo “Inggo” Lozala, who was then 21, set his branding in 1921. The first soup was served in 1920 and the name Inggo’s batchoy rose in the following year, conquering the taste buds of our Ilonggo forefathers.  

Sold on the sidewalks of Luna Street, Lapaz district, Ingo’s batchoy consisted of tasty hot broth poured over a combination of noodles called meke, chopped beef, pork, and end entrails of pig. 

According to Inggo’s descendant, Reynold Guillergan, his apoy was the man behind his own cuisine. Inggo made his batchoy’s pancit and pepper out of handpicked ingredients. Wheeling his food cart, Inggo left marks in the history of Luna street.   

He maintained his batchoy during World War II and moved to La Paz Market, where he improved its quality and taste.  No doubt that La Paz became famous because of batchoy.

Helpers of Inggo’s batchoy took him as an inspiration and started to put up their own version. But the distinct taste of Inggo’s never faltered causing the influx of guests inside La Paz Public Market.

Sa lima niya ka kabataan, duha ang nagpadayon sang Inggo’s – si Adelaida Prado kag ang agot nga si Virgilia Guillergan,” Reynold told Panay News.

In 1984, the Iloilo Chamber of Commerce and Industry, Real Estate Builders and Subdivision Owners Association awarded a trophy to recognize Domingo    Lozala   as    Outstanding   Pioneer  in  Batchoy-Food Products.  The trophy was received by Adelaida Prado.

From 1960s to 2010 Inggo’s is well-known at its place in Iloilo Central Market under the watch of his daughter Adelaida who passed it later on to her only son Rene (Boy).  

If someone would mention Inggo’s, “Uy, amu na ang sa Central Market?” came the replies. Customers don’t just come, eat, and go because the place yields a homey feeling making the guests indulge in their taste buds’ comforts.

Ginabalik-balikan gid ini. Damo nagabisita nga madumduman pa nila nga ginadala pa sila sang una sang ila mga parents sa Inggo’s and now nga may families na sila, gabalik man sila sa gihapon,” Reynold recounted.

He also highlighted the distinct and consistent taste of Inggo’s due to its “secret soup recipe.”

Bisan ang mga tinawo namon wala ni sila kahibalo sang timpla. Pag-abot na nila, luto na,” he said. “Kag bisan libuton mo ang mga branches namon, isa lang gid na ka sabor.”

Presently, family-owned Inggo’s Original La Paz Batchoy since 1920 is located at Magsaysay Village, La Paz, Iloilo City (at the back of Iloilo Sports Complex) under the management of Raul Guillergan, the first grandson of Domingo and son of Virgilia. 

The first branch which opened on Apr. 29, 2016 is located at the Food Court Area, The Atrium Mall’s 2nd floor, Gen. Luna Street, Iloilo City under the management of our interviewee, Reynold Guillergan, the Raul’s eldest son.

The second branch opened on Sept. 22, 2018 at the Ground Floor of GT Town Center, Fernando Lopez Avenue Road, Ungka II in Iloilo’s Pavia town, still under Reynold’s care.

Inggo’s Original La Paz Batchoy since 1920 celebrates its 100 years now, with the taste beckoning more mouths to wander the original flavor and spice of the specialty – the truest taste of the century./PN

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