Restaurant Review: Rico's Lechon (Lapu-Lapu City, Cebu)

Rico's Lechon - Mactan Promenade

Cebu, dubbed as the "Lechon Capital" of the Philippines, prides itself in having perfected the art of roasting pigs and its unique-tasting lechon (from the Spanish term meaning “”roasted suckling pig”) is known for its tastiness and crispiness. 

The Cebu lechon differs from its Manila counterpart in that its meat is already flavorful, thus obliterating the need for the traditional liver sauce (sarsa) of Luzon up north.

When you ask locals where we could find the best lechon, you will be pointed to Rico's Lechon, the pioneer of the famous spicy lechon, usually served hot and fresh. Opened in 1997 by Enrico “Rico” V. Dionson, the original Rico's started as a commissary that sold lechon by the whole along Highway 77, Talamban, Cebu City. 

On our way to Mactan International Airport for our afternoon flight back to Manila, we dropped by for lunch at the Rico ‘s Lechon branch at the Mactan Promenade , behind Chika-an. Opened last February 2, 2016, it is a short 10-min. drive to the Mactan International Airport. 

The Spanish hacienda-style interior

This 2-storey restaurant, the second restaurant (after Mabolo) opened by Mr. Dionson, has a 107 sq. m. dining area that can seat 160 customers at one time. 

Its fancy, Spanish hacienda-style interior, done by Sheila Solon, featured wooden ceiling beams, wooden floor inlaid with baldoza tiles, round arches and grilles mounted on the walls.  

We were all seated at the second floor dining area which can seat 40 customers and be converted into a function room for birthdays and other celebrations.  

As eating lechon is central to our Cebu experience, we tried out the restaurant's signature spicy lechon. 

Seasoned with traditional herbs and spices, garlic and leeks are infused in the meat (but not the skin) and the spiciness from the chili brought out the garlicky and tangy flavors.  It has less fat as they only used organic and native pigs.  

The juicy and flavorful meat was cooked well and tender and the golden-brown skin was crispy and crunchy.  We loved its aroma and taste. The cooked rice, served in small kalderos (traditional metal pots), is an added attraction in this restaurant, providing a more Pinoy feel to our meal.

The second floor dining area

lechon monggo

They also have other dishes that uses lechon. We were also served lechon sisig (PhP160, fatty, juicy but a bit salty), chicharon bulaklak (PhP100, deep-fried ruffled fat) as appetizer and lechon monggo (PhP140, monggo beans simmered slowly then cooked with vegetables and lechon), a superb combination with spicy lechon.

Other lechon-themed dishes include lechon dinuguan (PhP80), lechon paksiw (PhP170), sweet and sour lechon (PhP170), lechon fresh lumpia (PhP130), fried lechon lumpia (PhP130), lechon with oyster sauce (PhP190), lechon with tausi sauce (PhP190), sinigang lechon (PhP190)  and lechon broccoli (PhP190).

Spicy lechon

Pancit canton

Other than lechon, the restaurant also serves Pinoy favorites in their menu.  We also tried out their pancit canton (PhP150, also in a kaldero) and kinilaw na tanique (PhP130).  

Other dishes include Bicol Express (PhP140), sizzling squid head (PhP140), tanigue steak (PhP190), camaron rebosado (PhP140, Filipino version of the Japanese shrimp tempura), gambas (PhP140), the light and healthy chopsuey (PhP150 and calamares (PhP140).

The lechon is cooked every morning and delivered to two of its branches and other restaurants, or shipped to Manila. 

Lechon sisig

Kinilaw na tanigue

The price of a whole lechon varies from PhP3,000 – 6,500, depending on the size ordered. Rico's delivers their roast lechon nationwide with an additional fee of PhP900, plus the shipping charges for airport to airport orders.

When you eat their lechon, it's best to eat it with lots of rice and homemade pinakurat vinegar and kalamansi. The price is reasonable.  Their irresistibly delicious lechon is definitely one of the best and a must-try gastronomic treat when in Cebu. 

Their slogan, "Da Best Gyud", lived up to our expectations. A must when visiting Cebu, it is a perfect stopover the moment you arrive in Cebu and an excellent center to buy hand-carried pasalubong  (in easy-to-carry, take-home boxes with orders accepted as early as 8 AM) for friends and relatives back home.

Chicharon bulaklak

Rico’s Lechon: Mactan Promenade, Airport Road, Ibo, Lapu-Lapu City 6015, Cebu.  Open daily, 9 AM -10 PM.  Tel: (+632) 231-5580.  Mobile number : (0995) 618-9363. E-mail: promenade@ricoslechon.com. Website: www.ricoslechon.com. Facebook: https://www.facebook.com/RicosLechonOfficial 

Rico’s Lechon: Matumbo - Pusok RD, Lapu Lapu City 6015, Cebu.  Mobile number: (0995) 618-9363.

Rico’s Lechon: F. Cabahug Street, Mabolo, Cebu City.  Tel: (032) 260-2443.  Mobile number: (0927) 352-2078. E-mail: mabolo@ricoslechon.com. 

Rico’s Lechon (Corporate Office): One Paseo Saturnino, Maria Luisa Road, Banilad, Cebu City.  Tel: (032) 344-0119 and (032) 239-2830. Fax: (032) 344-1343. Mobile number: (0915) 703-3964. E-mail: info@ricoslechon.com.

Rico’s Lechon (Commissary): Highway 77, Talamban, Cebu City.  Tel: (032) 344-0119 and (032) 239-2830.  Mobile number: (0915) 703-3964. E-mail: commissary@ricoslechon.com.