While everybody is hyping Cebu lechon, I'm glad that somebody else is vloggiing La Loma Lechon, every underrated but can rival Cebu in taste, other people claims La Loma is the best especially Mang Tomas.
thanks for giving credit to my former boss and mentor, Chef Tony Bourdain!. i used to work with him at Les Halles in NYC. He was our exec. chef back in 97 before he became famous. Miss him dearly!
@@PureDetour i believe i told you this one time, that He’s the reason why i got hooked on watching you bec i see him in you Geoff. You have uis charisma and style of vlogging. The only difference now is his poetic style of story telling. Other than that, you are the reborn of Bourdain.
There should be no one ought to be mad with your poor man’s food comment. If they do get offended, then they have zero knowledge about Filipino food history. Quite a lot of Filipino food were made by a poor man’s repurposed cooking that had evolved overtime. That’s what made those food really good. There are more that was not repurposed, but thanks to poor man’s innovation, they came up with the best dishes in the Philippines. Pinakbet was made by someone with little protein but abundance of vegetables. Added with shrimp paste for additional taste. Other kinds of sinigang was created when someone can’t afford meat but wanted to have that sinigang taste for a dish. Point is, no one should be offended but there will be those who are ignorant and react to things they don’t know.
Cebu Lechon better than La Loma Lechon. In La Loma, try asking and ordering the 'Pritchon', fried, finely chopped skin and meat of the lechon. Love eating them with rice and sunny side up and an ice cold coca cola.
@@PureDetour Yes many people from luzon eat with that sauce, I am from Luzon too but I don't like the texture and smell of liver and I prefer something sour and spicy to cut down the fat on the lechon. Thai seafood chili sauce is very good for lechon too.
I like my rib eye with salt and pepper only with a little bit of herb like rosemary. like, La Loma lechon very simple. not like visayan lechons they are more Chinese oriented roast pork hyped with too much sh* in it. I don't dip my steak with soy sauce. I don't eat it with steak sauce if it is a good steak. Same as a good lechon, you eat it by tradition with the liver sauce. It's too bad you started your lechon experience on the wrong side of the Philippines. Self proclaimed lechon capital which was incorrect. La Loma lechon started since post world war II. any other places are just another hype.
![[4K] EXPLORING LALOMA: The Lechon Capital of the Philippines! Crispy and Juicy Lechon Tour!](http://i.ytimg.com/vi/ypD3zfiGmbg/mqdefault.jpg)
What an absolute lechon overload. Where is your favouritelechon in Laloma? Don't for get to subscribe while you're here. ua-cam.com/users/PureDetour
The place i have been wanting for you to feature! thanks my friend!
Oh Man!! Geoff I’m mouth watering….😋😋
😂 Sorry about that😂
While everybody is hyping Cebu lechon, I'm glad that somebody else is vloggiing La Loma Lechon, every underrated but can rival Cebu in taste, other people claims La Loma is the best especially Mang Tomas.
Was a great time with you again. Thanks from us my friend
What an awesome day. Love you two
Thank you Geoff. Twas a great experience.Hope to see you and Em as soon as possible😊😍
God willing, Apple
thanks for giving credit to my former boss and mentor, Chef Tony Bourdain!. i used to work with him at Les Halles in NYC. He was our exec. chef back in 97 before he became famous. Miss him dearly!
Love Anthony Bourdain and he is wha made me want to travel and do this😁
@@PureDetour i believe i told you this one time, that He’s the reason why i got hooked on watching you bec i see him in you Geoff. You have uis charisma and style of vlogging. The only difference now is his poetic style of story telling. Other than that, you are the reborn of Bourdain.
Dinuguan's sauce is already enough to be your viand with rice. I love it but I have uric acid issues so I rarely eat it for years now.
Agree my friend. Luckily for me no uric acid issues on my end
The place i have been wanting for you to feature! thanks my friend!
Hope you liked it
Always watching your video Look yummy eat well…
Thank you so much, Nishimura
Very enjoyable video
Thank you my friend😉
There should be no one ought to be mad with your poor man’s food comment. If they do get offended, then they have zero knowledge about Filipino food history. Quite a lot of Filipino food were made by a poor man’s repurposed cooking that had evolved overtime. That’s what made those food really good. There are more that was not repurposed, but thanks to poor man’s innovation, they came up with the best dishes in the Philippines. Pinakbet was made by someone with little protein but abundance of vegetables. Added with shrimp paste for additional taste. Other kinds of sinigang was created when someone can’t afford meat but wanted to have that sinigang taste for a dish. Point is, no one should be offended but there will be those who are ignorant and react to things they don’t know.
Well said my friend
❤️
😋😋😋 my favorite 🐖 skin 👌🏽👌🏽👌🏽
Me too, Frankie, me too😁
Good with red horse combination after the video.
We went with Pilsen but right on, Gerry😂
Cebu Lechon better than La Loma Lechon.
In La Loma, try asking and ordering the 'Pritchon', fried, finely chopped skin and meat of the lechon. Love eating them with rice and sunny side up and an ice cold coca cola.
Dang! Everything looks so delicious! Halo halo with a chili is a no for me though.
Surprisingly it was a no for me too, Sadohr😂
@@PureDetour Glad we're on the same page😉
chili ice cream exists so why not a spicy halo-halo, too? lol
That's tru, Elf. i just wasn't expecting a whole chili to be in it😁
i dont like the liver sauce as well.. I prefer soy sauce with calamansi and lots of chillies or vinegar
I'm with 100%. I think only those in Luzon use it. I have not seen it served in any other province
@@PureDetour Yes many people from luzon eat with that sauce, I am from Luzon too but I don't like the texture and smell of liver and I prefer something sour and spicy to cut down the fat on the lechon. Thai seafood chili sauce is very good for lechon too.
You cannot live forever or.l onger if you cannot eat Filipino foods
Fair enough my friend
I like my rib eye with salt and pepper only with a little bit of herb like rosemary. like, La Loma lechon very simple. not like visayan lechons they are more Chinese oriented roast pork hyped with too much sh* in it. I don't dip my steak with soy sauce. I don't eat it with steak sauce if it is a good steak. Same as a good lechon, you eat it by tradition with the liver sauce. It's too bad you started your lechon experience on the wrong side of the Philippines. Self proclaimed lechon capital which was incorrect. La Loma lechon started since post world war II. any other places are just another hype.
Luzon lechon is good, but in my opinion Cebu lechon is superior and it's not even close. .
Awesome foods!
I agree my friend