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.
If you have no weddings on the schedule, you can drive down to San Bruno to eat lechon in house. Every night, a waiter or two hovers over a small, bronzed pig splayed out under heating lamps in the back of the room, slicing off hunks to sell by the pound (around $12.95). You'll have to check the website for the schedule
— on Wednesday, for instance, Tastebuds serves lechon paella (stuffed with rice), while on Fridays and Saturdays they slice up lechon cebu, its skin delicately perfumed with lemongrass.