We all know that one of the must-tries when visiting Cebu is Rico’s lechon. In fact, Rico’s is very famous, it already became a reason why we go to Cebu. But hey, there’s no need to fly out from Manila as Rico’s is now in the Metro! One of the newest branches of Rico’s is in Glorietta Complex, Makati, in case you’re craving for roasted pig and its crispy skin.
Well, there’s more than that crispy skin and juicy meat. According to Rico’sLechon.com, there are 13 different types of lechon. Interesting, huh? It varies from flavor, serving size, and other cooking varieties.
Anyway, going back, is Rico’s in Manila worth the hype?
I and my colleagues had lunch in Rico’s Lechon in Glorietta. We went there at 11am because we expect a huuuuuge number of customers falling in line, waiting for their turns to eat when the clock turned 12nn (a.k.a. lunch time). Also, just a heads-up, they don’t accept table reservations.
So we ordered appetizers to make our stay “casual” (hehehe). Chicharong Bulaklak is my forever favorite. Partnered by their special spicy vinegar. The Garlicky Squidballs were good, too – my mates loved it.
Chicharong Bulaklak, if you’re not familiar, is a traditional FIlipino dish made from fried pork intestines. It may sound exotic, but it really is a common streetfood in the Philippines normally eaten at any day. Same as squidballs, except that the usual serving of squidballs is just plain.
We also had Monggos, which is my personal favorite. I loved all the versions of Monggo I’ve had -from my Mom’s to karinderias to fine Pinoy restaurants. Most of cafeterias or canteens or even at home serve monggo on a Friday, I don’t exactly know why. I mean, it can be served everyday, like for restaurants, but the usual home-cooked one are served Friday. Maybe some part of a belief, or whatever.
The Bulalo was also good. It is a soup dish made from beef leg bones with marrow (yummmm) for reeeeaaalllyy long hours. It actually originated (or more known) from Tagaytay, but is also famous in each and every part of the Philippines.
There are actually two flavors of lechon available in Rico’s – regular and spicy. Both can be bought per grams/kilo. I loved the spicy one more than the regular one. Rico’s lechon in Manila is almost the same with what or how they serve it in Cebu. I forgot to mention this on my Zomato review, but the skin here wasn’t really crispy. Plus it is a little more salty. It didn’t ruin the experience, though. Because we tried more than crispy lechon. and everything else was great.
I just discovered there are two kinds of Lechon Paksiw served here – Manila and Cebu. Lechon Paksiw Manila is the usual or more familiar one. Paksiw is a term associated for a dish that is cooked with vinegar. Lechon Paksiw Manila is cooked with soy sauce, making it more savory and tasty. Lechon Paksiw Cebu is cooked purely with vinegar.
SIsig is another must-try from any Filipino restaurants. Their Sisig at Rico’s is, of course, made from lechon (roasted pig), chopped in small pieces. Sisig is usually enjoyed spicy, and with rice on the side. It can also be your finger food, for when you want to enjoy a chill beer night.
So, wrapping this all up, is Rico’s being in Manila worth the hype? Of course, we are all excited to patronize the well-known brand, especially when the quality of their products satisfies us. I, personally, was satisfied by this lunch experience, and I will be dining here again next time.
*Rates are as of November 2018.
