Rico's Lechon Introduces 14 Tasty Dishes
Making its way back to the Queen City of the South, Rico's Lechon is soon to open its biggest restaurant yet at Mantawi International Drive, Mandaue City this June 28, 2019. This flagship outlet will be the third branch in Cebu with a size of 500 sq.m, a huge parking space and a seating capacity of 300 pax, customers can avail of their own spaces for parties, meetings or weddings with 4 VIP rooms, where the biggest room can accommodate 80 pax while the other 3 can seat 20 pax. Dine in and feel the festive vibes of the interiors with its contemporary local designs giving it a theme of "Old Cebu with a Twist", and furniture that screams "Cebuano" including their chandeliers being made out of lechon trays.
Rico's Lechon has always been a fan favorite for Filipinos ever since it opened in 1997, where customers would leave satisfied after having a taste of its Cebuano-flavored original and spicy lechon, "They would always leave a comment of saying Rico's Lechon is "The best gyud!'", shares George Pua, the President of Meat Concepts Corporation. Rico's Lechon has branches around Manila and its lechon is usually sourced from Masbata, Quezon, and Pampanga, despite the location each lechon will always retain its Cebuano flavor. Asides from the opening of this flagship restaurant, Rico's Lechon also introduces 14 brand-new dishes that will be available to the public, feast your eyes on these savoury dishes!
A combination of fresh grilled seafoods, a mix of shrimp, mussels and calamares flavored with a variety of herbs and spices.
A dish made in fresh sliced baby pusit, sauted in bell pepper, onion, soy sauce and vinegar served in a hot cast iron sizzling plate.
A classic dish every Filipino loves, marinated pork belly, grilled and brushed with special basting sauce and served with calamansi.
A hot and savoury sour soup base (tamarind soup) served with fresh vegetable slices (raddish, okra, tomato, string beans and kangkong) and fresh dagupan boneless bangus.
Stir-fried crystal noodles (sotanghon) in special savory sauce together with mixed seafoods (a combination of shrimp, mussels, calamares) and fresh chopped vegetables.
Boneless bangus marinated in crushed garlic, crushed pepper and vinegar, grileld and served with calamansi and colicot.
Made from dried taro leaves, cooked and simmered in fresh coconut milk and served with fried anchovies on top.
Sliced chicken stew made with coconut water and coconut meat, served with sliced sayote and malunggay leaves.
Cooked fried rice mixed with Cebu's best chorizo and scrambled egg, topped with crunchy garlic bits and green onion.
A special fried rice mixed with Rico's Lechon sisig, topped with crunchy garlic and spring onion.
A sauted fresh sliced ampalaya served with tender sliced beef, black beans, carrots and mixed with a special savoury sauce.
A marinated sliced tuna belly, grilled and brushes with special basting sauce.
A combination of fresh mixed seaweed salad (gozo, lato, lokot) topped with diced tomato and onions, served with mixed vinegar.
A good combination of pork and beef in tamarind soup served with raddish, okra, tomato, string beans and kangkong. Customers can also delight their tastebuds with these additional Rico's Lechon favorites: