Some of the best-tasting local specialties in the Philippines can be found in Bacolod City, the "City of Smiles," and they will leave a lasting impact on food lovers. We'll describe some of Bacolod's must-eat foods in this article, along with where to locate them.

Inasal

The famous grilled chicken dish called inasal is a specialty of Bacolod. After being marinated in a mixture of spices, the chicken is cooked over hot coals. The ideal side dishes are garlic rice and chicken oil.

Cansi

Cansi is a beef or pork soup flavored with batwan, a sour fruit that grows in Negros. It has a rich, tangy broth that is perfect for rainy days. Cansi is best enjoyed at Sharyn's Cansi House or Kansi House.

Piaya

Piaya is a must-try snack in Bacolod and is often called Bacolod's version of a pancake. It's a sweet filling sandwiched between two round, flat dough pieces made from flour, water, and lard. For the best piaya in Bacolod, head to Merci's Pasalubong or Bong Bong's.

Napoleones

A well-known dessert called Napoleones has custard and sugar on top. The flaky layers of the pastry give the dessert a pleasant crunch. Bacolod's favorite is Leones Napoleones. To share with your loved ones, try to bring some home.

Barquillos

Barquillos are rolled wafers that are crisp and thin, making them ideal for nibbling. They are made from flour, sugar, milk, and butter and are a staple in Bacolod. You can find the best barquillos at Quan's Delicacies.

Guapple Pie

Guapple Pie is one of those desserts in Bacolod that personified its nickname as the Sugar Capital of the Philippines. Guapple Pie is, you guessed it, a pie that’s made with guava and apple. The pie’s name is simply a combination of these 2 fruits, with the delicious result being the crumbly pie with guava and apple filling with just the right amount of sweetness.

KBL (Kadios, Baboy, and Langka)

If you want to try what the locals are eating in Bacolod, KBL, short for kadios, baboy, and langka, is a dish that shouldn’t be missed. It’s usually served as a sour broth made of pigeon peas, pork, and green jackfruit. Bacolod’s KBL also uses the native Batuan fruit that gives a distinct sour taste to the dish.