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Bacolod City Island Philippines
"Transportation in Bacolod City"

Bacolod By air
Bacolod-Silay City International Airport (ICAO: RPVB, FAA/IATA: BCD) is 15 kilometers north-east from the city. The P4.37-billion airport is capable of handling all-weather and night-landing operations. Its 2,000-meter long and 45-meter wide runway, and 678-meter by 23-meter taxiways can accommodate Airbus A320 family-size aircraft, the Airbus A330 and the Boeing 737, while the apron can hold five aircraft at any one time.

Bacolod City is 45 minutes by air from Ninoy Aquino International Airport and 30 minutes by air from Mactan-Cebu International Airport plus approximately 20 minutes of travel by land since the new airport is now located in Silay City.

Bacolod By sea
The Port of Bacolod is a major seaport and has daily ferry trips to Iloilo City. There are also access routes to Puerto Princesa City, Cagayan de Oro City and General Santos City. By boat, Bacolod City is 18 hours from the Port of Manila and 45 minutes from the Port of Iloilo.

Bacolod By land
Bacolod City has two main roads, Lacson Street to the north and Araneta Street to the south. The city has a good traffic plan lay-out and very seldom has traffic jams. The streets in the downtown area are one way, making Bacolod City free from traffic congestion.

By land-RORO-land, Bacolod City is approximately 3 hours from Iloilo City via Dumangas route. By land-ferry-land, Bacolod City is approximately 4 hours and 30 minutes from Cebu City via Toledo City-San Carlos City-Salvador Benedicto route. By land-RORO-land, Bacolod City is approximately 6 hours and 30 minutes from Cebu City via Tabuelan-Escalante City route.

Source : Wikipedia Encyclopedia

Travel Quotes:

If you wish to travel far and fast, travel light. Take off all your envies, jealousies, unforgiveness, selfishness and fears. Cesare Pavese

When the traveler goes alone he gets acquainted with himself. Liberty Hyde Bailey

Philippines Cuisine Characteristics

Vinegar is a common ingredient. Adobo is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage.

Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.

More details at Philippines Cuisine Characteristics

Main Dishes Philippine Cuisine

Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor. Bistek, also known as "Filipino beef steak," consists of thinly sliced beef marinated in soy sauce and calamansi and then fried in a skillet that is typically served with onions.

More details at Main Dishes Philippine Cuisine