Kilawin, Paklay, and Dinuguan nga Kanding are three traditional goat-based dishes from San Miguel, Iloilo, each deeply rooted in local culinary heritage and social practices. Kilawin nga Kanding is slow-cooked for tenderness and passed down through intergenerational teaching at Kandingan sa Highway, reflecting its socioeconomic importance by supporting local farmers and promoting culinary pride. Paklay Kanding, known for its savory-sweet flavor from ingredients like pineapple and tomato sauce, is a specialty of Roldan’s restaurant and often prepared for gatherings, symbolizing community bonding and cultural identity. Dinuguan nga Kanding, a rich stew made with goat blood and meat, offers a bold ...