The Philippines is an archipelago with more than 7,000 islands; though every major regions have diverse cuisines, but there are only a few specialties that are commonly accepted as the national dishes. Notable ones are adobo, sinigang and lechon. Whenever non-local is asked about what first word that comes to their mind when they think of the Philippines when it comes to food, any of these three would be one of the answers.
All three dishes have a multi-cultural roots especially that the Philippines has been influenced and colonized by several other countries and culture. Lechon or fire-pit roasted pig is one of the Filipino specialties that is a great example of that. Lechón in Spanish or Leitão in Portuguese is a pork dish in several regions of the world, most specifically in Bairrada, Portugal and Spain and its former colonial possessions throughout the world.
Lechón is a Spanish word referring to a roasted suckling pig. Lechon is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, North Sulawesi province of Indonesia, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is popular in the Philippines with Cebu being acknowledged by the late American chef Anthony Bourdain as having the best pig. In most regions of the Philippines, Lechon is prepared throughout the year for any special occasion, during festivals, and the holidays.
Cebu's lechon is considered the best tasting in the Philippines as they use young pigs which renders the most tender and tasty pork meat. One of the pioneers and well-known places in Cebu where you can get lechon de leche is at Rico's Lechon. And the best news is that they have already ventured in Manila. No need to fly to Cebu or order them and sent over to Manila via airplane. There's a debate as to who's the best Cebu Lechon provider in the country but personally all of them are equally the best for me. Nobody does lechon like the Cebuanos.
Rico's Lechon is opening several outlets in Metro Manila and just last weekend, they held a soft opening at a place closer to home: Rico's Lechon Tiendesitas. The Batang Pasig (born and raised in Pasig) in me got so excited about it and immediately let my foodie friends know so we can try what they have to offer. I've been to Cebu several times but I never got to try Rico's Lechon ever. So this really got me all riled up.
Since this was a preview of their menu, they offered it buffet-style serving their best-sellers aside from the lechon of course. We got to try their Sisig Lechon Rice, Kare-Kare, Monggo, Bihon Guisado, Lumpia, Tokwa’t Baboy, Grilled Liempo, Laing/Bicol Express, Kalabasa Maja Blanca and Buchi. For the star of the lunch, each of us got to try one serving of Regular Lechon and Spicy Lechon.
Since Cebu Lechon is known to be tasty there's no need for lechon sauce but Rico's is offering their own concocted vinegar called "Sukalami". I find the regular lechon a bit salty though and I like the spicy version better. The offerings are good and all tasted familiar; just like how home-cooked versions of them. I love their Kalabasa Maja Blanca and Buchi with the chocolate sauce.
Rico's Lechon is now closer to home and Pasiguenos and neighboring municipalities can now enjoy Cebu Lechon without traveling far or to Cebu. Rico's Lechon Tiendesitas offically opened las October 26, 2017.
RICO'S LECHON TIENDESITAS
Tiendesitas, Frontera Verde, Ortigas AvenueAll three dishes have a multi-cultural roots especially that the Philippines has been influenced and colonized by several other countries and culture. Lechon or fire-pit roasted pig is one of the Filipino specialties that is a great example of that. Lechón in Spanish or Leitão in Portuguese is a pork dish in several regions of the world, most specifically in Bairrada, Portugal and Spain and its former colonial possessions throughout the world.
Lechón is a Spanish word referring to a roasted suckling pig. Lechon is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, North Sulawesi province of Indonesia, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is popular in the Philippines with Cebu being acknowledged by the late American chef Anthony Bourdain as having the best pig. In most regions of the Philippines, Lechon is prepared throughout the year for any special occasion, during festivals, and the holidays.
Rico's Lechon is opening several outlets in Metro Manila and just last weekend, they held a soft opening at a place closer to home: Rico's Lechon Tiendesitas. The Batang Pasig (born and raised in Pasig) in me got so excited about it and immediately let my foodie friends know so we can try what they have to offer. I've been to Cebu several times but I never got to try Rico's Lechon ever. So this really got me all riled up.
The Tiendesitas branch is by far Rico's Lechon's biggest which can accommodate around 200+ people and offers 7 function rooms rooms as well. I actually adored the interior and furnishings inside. I loved the mosaic tile floors, the native colorful chairs and the walls filled with framed photos. In this branch, they also have an in-house roasting pit so you know your lechon is roasted fresh. There's also a take-out counter here for customers who wants to bring the lechon to their homes and work places.
Since Cebu Lechon is known to be tasty there's no need for lechon sauce but Rico's is offering their own concocted vinegar called "Sukalami". I find the regular lechon a bit salty though and I like the spicy version better. The offerings are good and all tasted familiar; just like how home-cooked versions of them. I love their Kalabasa Maja Blanca and Buchi with the chocolate sauce.
RICO'S LECHON TIENDESITAS
Corner C5, Ugong, Pasig City
Email: orders@ricoslechon.com
Website: www.ricoslechon.com
Facebook: facebook.com/RicosLechonOFFICIAL
Instagram: instagram.com/RicosLechonOfficial
Twitter: twitter.com/dabestgyud
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