Chorizo

Alexis Yap
Lex in the City

I THINK it’s safe to say that one of the most popular Cebuano foods is barbecue. It’s everywhere and we jus love it, don’t we?

In most barbecue kiosks we visit, there’s the usual fare of pork, chicken, chicken intestines, liver and gizzard, chorizo, pork blood, and even some seafood, if you’re lucky.

Each of us has our own favorites, and among my favorites is the chorizo. I’ve tried so many chorizos out on the street. Some are fatty, some are spicy, some are salty, and there are only a few I consider just perfect.

There is a popular joint in Kinasang-an, Pardo called Litang’s where the juicy and tasty pork barbecue comes in two sizes, and the chicken barbecue I can never resist (thigh part, please!). They roast their own lechon manok and liempo and serve the best ever chorizo amongst everything I have tried.

The chorizo is grilled perfectly! The outer skin is toasted just right while the stuffing sizzles as it gives off a smoky aroma. Dip it in their premixed sauce, add some chili if you like it spicy, and pair it with their delicious, freshly made puso (hanging rice). After doing that, tell me if it isn’t heaven…

It should be! After all, 35 years in the business only means they know exactly what they’re doing.