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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Ricos Lechon Cebu: Is this the Best Lechon in Cebu? Cebu lechon review...
Ricos Lechon Restaurant Review: Cebu, often hailed as the “Lechon Capital of the Philippines,” boasts numerous establishments that serve this iconic roasted pig dish. Among them, Rico’s Lechon has carved a significant niche, attracting both locals and tourists eager to taste its renowned offerings. But does it truly live up to its reputation as the best lechon in Cebu? We took a closer look on a recent trip to Cebu, and our Cebu lechon review.
Best Lechon in Cebu Content
A Brief History of Rico’s Lechon
Rico’s Lechon started as a humble lechon house in 1997, founded by Enrico “Rico” Dionson. What began as a small backyard roasting business quickly gained traction thanks to the brand’s signature spicy lechon, a bold move that set it apart from traditional offerings. The growing demand led to expansion, with multiple branches opening across Cebu and even in Metro Manila. Today, Rico’s Lechon is a household name, celebrated for bringing an extra kick to this beloved Filipino dish.
Rico's Lechon Cebu: Ambiance and Location
Rico’s Lechon has multiple branches across Cebu, each designed to provide diners with a comfortable and authentic Filipino dining experience. The interiors typically showcase native materials, wooden furnishings, warm lighting, and splashes of colour, creating an inviting atmosphere that complements the hearty meals served. It’s just nice, nice and homely.
Rico's Cebu: The Lechon Experience in our Cebu Lechon review
At the heart of Rico’s menu is, of course, their lechon. Available in both original and spicy variants, the roasted pig is celebrated for its crispy skin and flavourful meat: and, boy, is it flavourful!!! The spicy version, in particular, has garnered acclaim for its balanced heat, which enhances the overall taste without overpowering your bite.
One reviewer noted, “Their spicy lechon is still one of the best, although you might have to come early to enjoy the crispy skin.”
Beyond the lechon, Rico’s offers a variety of Filipino dishes that complement the main attraction. Diners can enjoy classics like sinigang, pancit, and kinilaw, each prepared with a touch of home-style cooking that resonates with many patrons.
A TripAdvisor user shared, “Lechon was great with its vinegar sauce. The sinigang fish was delicious. Pancit was okay. The bulalo was not tender.”
The Secret to Rico’s Signature Flavour
One of the factors that makes Rico’s Lechon unique is the way it is marinated. Unlike other versions that rely solely on salt and herbs, Rico’s uses a well-guarded mix of spices that penetrate the meat, giving it a deeper, more robust flavour. The use of fresh local herbs and a meticulous slow-roasting process results in a crispy, golden-brown skin that cracks with each bite: it is lechon heaven, folks…
The spicy variant, which put Rico’s on the map, infuses chili directly into the pig’s cavity, ensuring that every slice carries that signature heat. This method, pioneered by Rico’s, has inspired many lechon houses to experiment with spicier versions of their own.
Ricos Lechon Cebu Menu: What did we eat today...
We went hard and got a veritable Ricos Lechon Cebu Smorgasbord. We had Lechon Babu two ways, sisig, blood soup, Kangkong, pork and beans stew, chicken skin and so on. WOOF!!! Let’s have a look, shall we?
Rico's Sizzling Lechon Sisig at PHP 460
Sizzling sisig is a popular Filipino dish consisting of chopped pork, often including parts like jowl and ear, seasoned with calamansi, onions, and chili peppers and served sizzling hot on a plate, often with an egg. Here at Rico’s, it is made with Lechon and an addition of green beans, which makes it rather unique and memorable in my Sisig adventures. Not the best, but absolutely not the worst. It was really good.
Rico's Chicken Skin at PHP 175
Filipinos love fried chicken skin. Fried chicken skin is more than a snack in the Philippines—it’s an addiction, a tradition, and a way of life. So, if you haven’t tried it yet, what are you waiting for? Grab a plate, dip it in some spicy vinegar, and thank the crispy gods later.
Filipino cuisine has a long-standing love for crispy textures, from lechon kawali to chicharon. Fried chicken skin takes that obsession to another level. The first bite? Pure crunch heaven. The second? You’re already reaching for more. Unlike regular fried chicken, this skips the distractions (ahem, the meat) and goes straight to the good stuff—the crackly, salty, umami-loaded skin: critical is to add icy cold San Miguel!!!
Rico's Crispy KangKong at PHP 120, and Dinuguan Special @ PHP 320
Dinuguan is a classic Filipino stew made with pork offal and/or meat simmered in a rich, spicy gravy of pig blood, garlic, chili, and vinegar, often served with puto (steamed rice cake).
Crispy Kangkong, also known as kangkong chips or crispy water spinach, is a popular Filipino appetizer made by deep-frying kangkong (water spinach) leaves after coating them in a batter, resulting in a crispy, savory snack.
Rico's Lechon Monggos @ PHP 240
Monggos soup or Ginisang Munggo, is a savoury Filipino soup made with mung beans, garlic, tomatoes, onions, and fish sauce (patis), often cooked with meat or seafood. At Rico’s, it contains Lechon meat.
I tell you, folks, I had this here at Rico’s for the first time in my 18 years of travelling to the Philippines. WOW. Where has this been all my life? This has become one of my all-time favourite Filipino dishes. It reminds me of home and ham and pea soup, but this is 1000% better. It is a savoury, salty, umami heaven in a bowl. I LOVE MONGGOS!!! Must-Try and Rico’s Lechon!!!
Ricos Lechon Baboy: Crispy Lechon Skin and Spicy Lechon Cebu
1/4 regular at PHP 450 and 1/4 Spicy at PHP 465. And here, finally, is what all the fuss is about. Rico’s Lechon. We took a quarter of the regular and the spicy, and boy, oh boy was it good. The skin is to die for, a crispy and savoury snack attack and the meat is so tender and juicy. Dip it in spicy vinegar, and then food angels start to sing from the tops of their voices. Damned good lechon. Loved it!!!
Lechon traces its origins to early Spanish colonization in the Philippines, when the tradition of roasting whole pigs over an open fire was introduced. The name itself comes from the Spanish word lechón, meaning “suckling pig,” though in the Philippines, the dish evolved to use full-grown pigs, marinated and stuffed with local spices like lemongrass, garlic, and bay leaves. While similar roasted pig dishes exist in Spain and Latin America, Filipino lechon developed its own identity, with each region putting a unique spin on the preparation.
Cebu lechon, for example, is known for its bold seasoning and crispy skin, while in Luzon, it’s often served with a thick liver-based sauce. Over time, lechon became the centerpiece of Filipino celebrations, from fiestas to family gatherings, symbolizing abundance and communal joy. I think I may have personally consumed over ten whole lechins now in my 18 years visiting the Philippines… I am now a fat pig, too…
Rico's Cebu: TripAdvisor and Google Reviews, Best Lechon in Cebu?
From our research, the general consensus among diners leans positively towards Rico’s Lechon. Many appreciate the consistency in flavour and the authenticity of the dishes. However, like any establishment, it has its share of critiques. Some patrons have mentioned that while the lechon skin is delightfully crispy, certain portions of the meat can be on the drier side, especially during off-peak hours. A reviewer mentioned, “The lechon skin was crispy and definitely flavourful, but the meat was slightly overcooked—it was bland and slightly dry if eaten without the sauce.”
Another aspect highlighted by customers is the importance of timing. To experience the lechon at its best, it’s advisable to visit during peak dining hours when the turnover is high, ensuring freshly roasted servings. As one patron advised, arriving early increases the chances of enjoying the lechon’s signature crispy skin. Truly great top tips from the populus.
Comparisons of Rico's Cebu with Other Lechon Establishments
Cebu’s lechon scene is competitive, like highly competitive, with several establishments vying for the title of the best lechon in Cebu. While Rico’s Lechon holds a prominent position, others like The House of Lechon and CnT Lechon also have dedicated followings. Each offers a different take on this classic dish, catering to varying taste preferences.
House of Lechon, for example, is known for its Carcar-style lechon, which is bathed in its own juices, resulting in a richer, more succulent flavour. CnT Lechon, on the other hand, is a local favorite for its consistently crispy skin and well-balanced seasoning. Some locals argue that Carcar-style lechon has a deeper taste, while others remain loyal to Rico’s for its spice-infused roast. The debate continues, but one thing is certain—Cebu is the best place to experience authentic lechon.
Rico's Cebu: Pricing and Value for Money, Rico's Lechon Price
Given the quality of ingredients and the meticulous preparation process, Rico’s Lechon is priced very well in comparison to its competitors. A half-kilo serving typically ranges from ₱350 to ₱400, while a full kilo can cost ₱700 to ₱800, depending on the branch and season. I had a quick check on our local, The House of Lechoon, in Tagbilran, and the prices are absolutely on par.
Many diners agree that any Rico’s Lechon price is justified, especially for the spicy variant, which requires extra preparation. Tourists and locals alike often order takeout lechon to bring home, which speaks volumes about the brand’s reputation. Plus, you can order whole lechons for your parties and celebrations at home; that gets my vote. However, for budget-conscious diners, there are smaller serving options that still allow you to enjoy the experience without breaking the bank.
Is Rico’s the Best Lechon in Cebu? Final thoughts...
Rico’s Lechon undoubtedly offers a memorable dining experience, especially for those eager to taste Cebu’s famed roasted pig. Its spicy lechon variant stands out, providing a delightful kick that many patrons cherish, including us this day: so delicious. While there are minor areas for improvement, such as ensuring consistent meat tenderness, the overall quality and ambiance make it more than a worthy stop for lechon enthusiasts.
Is it the best lechon in Cebu? That depends on what you’re looking for. If you prefer a well-seasoned, slightly spicy version, Rico’s is a top contender. If you like your lechon soaked in its own drippings, Carcar-style (now available in Singapore HERE) might be your best bet. What can’t be denied is that Rico’s has played a major role in defining Cebu’s lechon culture, and for that alone, it deserves a spot on every foodie’s list.
For those who want a true taste of Cebu, a visit to Rico’s is highly recommended. Just be sure to arrive early if you want that perfect crunch! This is on the Islifearecipe MUST-TRY list if you’re in Cebu or Manila. It s just so damned good. Thank you to our Grab driver for the recommendation!!!
Best Lechon in Cebu? Voice of the restaurant:
“Established in 1995 in Cebu, Rico’s Lechon is a well-known lechon (roast pig) brand in the Philippines. Enrico “Rico” Dionson created the company. Originally a caller for bets on cockfights, Rico made the decision to enter the lechon industry in search of fresh prospects.
Lacking any prior experience or a family recipe, he tried a number of lechon recipes before figuring out the ideal flavour combination that would distinguish his brand. Rico’s breakthrough was requested to provide lechon for the birthday celebration of former Philippine President Joseph Estrada. This led to Rico’s being introduced to a larger clientele that included prominent national personalities and celebrities.
Rico’s Lechon stood out for its tasty, crispy-skinned lechon, which was seasoned with a special blend of spices and used local Filipino pigs. To set itself apart from rivals, the company was the first to market the hot lechon variation.”
Ricos Lechon Cebu Contact Details
- Landline: +63 (0) 32 253 4903
- Mobile: +63 (0) 9151150248
- eMail: csrcebu76@gmail.com
Ricos Lechon Cebu Menu
Rico's Lechon Branches: Where to eat Lechon in Cebu
Ricos Lechon Cebu has five locations in Cebu: spolit for choice, hell yeah!!! We attended the BIG ONE in Mandaue City. She’s a beauty.
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Address: Unit 15 & 16 Axis Entertainment Avenue N Escario St Kamputhaw Cebu City 6000
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Address: Unit 3 & 4 Promenade Airport Road IBO LapuLapu City 6015
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Address: Unit F1 Jamestown Mantawi International Drive SSEAZ Mandaue City
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Address: Level 1 Ayala Malls Central Bloc Cebu IT Park Apas Cebu City 6000
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Address: City De Mare, South Coastal Road, South Road Properties, Mambaling 6000 Cebu City
Anthony Bourdain Cebu Lechon
Anthony Bourdain, the legendary chef and travel documentarian, famously declared Cebu lechon as the “best pig ever” during his visit to the Philippines on No Reservations. This single statement cemented Cebu’s reputation as the go-to destination for authentic, crispy, and flavourful lechon. Unlike other versions found across the country, Cebu lechon is known for its intensely seasoned meat, golden crispy skin, and absence of dipping sauce, as it is already packed with rich flavours from lemongrass, garlic, and local spices. Bourdain’s endorsement sparked global curiosity, leading food lovers worldwide to visit Cebu to experience its legendary roasted pig firsthand.
Since then, Cebu lechon has become a must-try dish for travellers, with places like Rico’s Lechon, House of Lechon, and CnT Lechon competing for the title of the best. Many visitors specifically seek out the same lechon experience that impressed Bourdain, looking for the perfect balance of crispy skin, tender meat, and well-marinated flavours. His praise continues to be a major influence on Cebu’s food tourism, making lechon a centrepiece of any Cebu food trip. Bourdain was right. Cebu lechon is simply unbeatable.
