Thank you Mila for sending me an email and the link. I had no idea and hadn’t heard anything about this post/link/list prior to this. If you are curious what the 5th “Food Porn” photo is, click on this link and take a guess. Obviously, the crew and I are absolutely thrilled. :)
32 Responses
Hi, Marketman! It’s great that the lechon of Philippines is in Anthony Bourdain’s Top 5 Food Porn. If you have the opportunity to watch his older episodes, AB’s obssession is pork. It’s very fitting that he chose lechon which is actually #1 on his book. Puerto Rico’s lechon came out as #2.
Congratulations MM! You deserve AB’s Top 5 Food Porn votes.We’re so proud of you!
That’s great! You must be so proud! I am, and it’s not even my lechon… Someday I will get to taste that best pig ever. I emailed your post about the zubuchon airfreigted to Manila to my family, somehow I feel like I am that much closer to tasting it if my family gets to, and then tells me about it. Congratulations!
Congratulations MM and crew!
Look at this link too……AB cannt get your lechon out of his mind!Click below for the video of AB’s favorite obsession
https://www.travelchannel.com/TV_Shows/Anthony_Bourdain?fbid=HR5MnZMbKW-
Woot! Woot! Congratulations MM! How about another Lechon EB to celebrate? Hehehe!!! ♥
wow! now, the best tasting lechon has a name… Zubuchon! congrats again.
the steam rising out of the freshly roasted crispy skin, the scent of spices wafts through your nostrils, tingling your senses, the rising desire to bite into the tender, succulent and juicy meat climaxes to a burst of flavors that only the zubuchon can yield….yup, definitely a food porn moment! congrats MM and the crew!
Congratulations MarketMan, Mrs. MarketMan, the Teen, the Crew, and the pigs who served us well. And a big hello to everyone from this dusty desk in this arid land.
If there will be an Eyeball in the near future, I can always set my leave days way ahead of time.. basta may Kinilaw nga tanguigue kag sisig!
Six pigs roasting in a row. I can’t wait to eat them after the show!!!
The effort you put into turning our lechon into “The Best Pig Ever”…priceless! We’ll be praying and waiting for the opening of Zubuchon in Manila soon…many thanks!
OT: read a couple of articles on lechon in the past few weeks. Each has claimed to be “the best pig ever” referred to by bourdain ;-) just a note in passing…
Ging, may I ask where? A friend mentioned an article in the Cathay Pacific magazine that seemed to suggest another large seller in Cebu was the “the lechon” but I have yet to see it. :)
A friend just came back from Cebu yesterday and was able to taste your Zubuchon. He mentioned that he saw Mr. Bourdain’s photos on your store. Inggit ako, hehe.
…and this link
https://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Photos/Slideshow_Philippines_Behind_The_Scenes?s=6&fbid=ko5yIRP8ETs
shows AB and MM. (Unforgettable Moments). Kaka-inggit naman!
AB declares,
“Here it is: The Best Pig … EVER. With fresh mackerel grilling in the foreground.”
https://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Photos/Slideshow_Philippines_Journal?s=2&fbid=ko5yIRP8ETs
That esposide was great but I felt bad the for guy that was from NY and he went to Philipines. He looked so ackward.
I heard about this last year on facebook.
MM, the one in the Cathay Inflight Mag appeared last month. Read it on the Feb 28 flight to CDG. I don’t know if it was a commisioned article or a paid ad. But there was an accompanying photo. I remember saying to my friend that the piece was so unfair.
The other one featured a sikat lechoner based in Talamban, Cebu. Full page spread came out last month. Except I can’t remember if in CDN or SSD as we subscribe to both. But I remember the guy’s neck was dripping in gold chains.
Ging, hahaha, that’s descriptive enough. And I definitely do not own gold chains. :)
@Ging: ahh.. It’s Rico’s Lechon, i remember the gold chains also.
just wondering MM, re you opening an outlet in Las Pinas, along the Almanza road? I happened to pass by the area yesterday and saw the distinctive red pig of Zubuchon in the signage being completed.
Did you have the brand and the logo patented? i hope so
sonia
sonia, no, we are NOT opening in Manila, so I think someone is using a similar logo… will have to drop by the place as soon as it opens. :(
Lotsa people jumping on the Zubuchon bandwagon…
…or trying to cash in on the Zubuchon fame…
What the frock !!!
Don’t let them steal your thunder MM….
Yours is the best pig ever. AB or no AB.
Mouth watering and Zubuchonishious !!!!
@sonia What part of Las Pinas?. I’ll try to get a pic when I see it. There are several lechon vendors along the main road, but most of their logos are orange colored, cartoon looking pigs.
I wish it was an actual zubuchon outlet though. :D
Speaking of Pinoy food pride, Marketman, curious to know what your take on this is. — https://www.latimes.com/features/food/la-fo-filipino25-20100225,0,6202861.story
Kay, I read the article. And I know not a few local food writers, etc. are a bit miffed by it. I look at it in a more simplified manner. The positives… so many talented Pinoys who have done so well in a highly competitive business in the U.S., many with top-notch professional credentials and apprenticeships to boot. But also the main point I would take is that the chefs and those interviewed seem to have very well ASSIMILATED themselves into American culture. A point I stressed in my discussions with Bourdain, only seconds of which were included in his program. Therefore, pinoys adjust well and meld into adopted home countries all around the world. I think the crux of the article asking “when Filipino food will assimilate” is NOT the right question. I mean you don’t expect to see Tom Yam chicken noodle soup by Campbell’s or Microwaveable Bulgogi style chicken fingers in the frozen section of the grocery, do you really? And even if you did, would that be a victory of any sorts? I think the question is why Filipino food/restaurants hasn’t/haven’t become as accessible, common, patronized as say Chinese, Thai, Vietnamese, Korean cuisines. And that would take days if not months to answer… It might stop one in their tracks to think what top 5 filipino restaurants in Manila would qualify as being consistently brilliant showcases of Filipino cuisine, conscious of provenance and history, using the finest and carefully sourced ingredients, with an emphasis on both taste and presentation, etc. Oddly, I am hard pressed to come up with that list, so it doesn’t surprise me that we haven’t “conquered” foreign markets with our cuisine… And yet, having written thousands of posts on this blog about local produce and recipes, I know we have more than what it takes to intrigue and win over an international palate…
fred, coming from alabang and going towards zapote, it is on the right side of the street. i am not sure exactly where i saw the signage with the zubuchon pig, except that i am sure it is after SM.
congratulations, MM! =)
Hi MM,
Your bottom line reply to Kay, ” I know we have more than what it takes to intrigue and win over an international palate…” Congratulations! What you just achieved, MM lechon– Zubuchon; made or is still making wave to intrigue an international palate; because you believe in Filipino food and its heritage, you have the passion. BTW, perhaps sisig, authentic pinoy, will also find its way internationally! : ) More power MM, God bless you and your household!
Hi marketman,
Just arrived from Cebu and Zubuchon was in my list. It was a Cebu food trip with my friends and we absolutely loved Zubuchon. Not only for the food that we had great pleasure, the ladies selling and whacking (hehe) the crispy lechon were very friendly. I hope they will be consistently be like that, charming and always smiling, especially Beverly whose smile is very warming to the heart…. it is that i said this because a day before, we were in CNT and the ladies there were so masungit, as if they were telling me that they do not care if I buy or not, anyways, there are a lot out there willing to wait for hours for their lechon.
I believe that with so many Cebuanos having their own version of lechon, a great service will make a cut above the rest.
By the way, we also tried the cuapao lechon and it was amazing.