SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition
If you have ever been to a Filipino American wedding in the Bay Area, you've probably eaten lechon from Tastebuds Cuisine. Never mind that the reception was at some other Filipino restaurant -- many bring in the pork from Tastebuds. The San Bruno restaurant oven-roasts 20 to 30 pigs a week, ranging in size from 15-pound suckling pigs to 70-pound adults.
No matter what part of the pig the waiters are slicing from, the meat comes out soft and succulent tasting vaguely of carnitas. You can dip a chunk in the sweet-sour pork-liver sauce that comes on the side, or ignore it -- the meat doesn't need additional flavor.
Tastebuds Cuisine: 582 San Bruno Ave. W., San Bruno, (650) 583-0899, www.tastebudscuisine.com.
Other favorites in this series:
47: Tai nigiri at ICHI Sushi
48: Fish with explosive chiles from Spices!