Tostachon Boracay

Tostachon Boracay — Crispy Cebu-style lechon. Taco-fusion fun. Chill, homey vibe.

Casual Filipino–Mexican fusion, lechon-focused; mid-range pricing (around P200–P00 per person typical; 1 kg lechon ~P950 at the night market stall)

Menu Highlights:
– Cebu-style lechon (crispy skin, flavorful meat), with soy, vinegar, and chimichurri sauces
– Tostadas Lechon and lechon tacos (Fil-Mex fusion “tostado” format)
– Sizzling lechon with gravy
– Sizzling squid
– Seafood rice and garlic shrimp
– Fresh oysters with chimichurri
– Lechon lumpia; Pritchon silog rice bowl
– Sisig
– Ensaladang talong; empanadas

Service Highlights:
– Warm, accommodating staff; friendly and patient even when busy
– Quick service; diners often seated and served fast
– Cozy, relaxed atmosphere with good music; Filipino–Mexican vibe
– Generous portions and good value for quality, per many diners

Notes:
– A few customers found the lechon inconsistent (skin too hard or meat a bit dry/bland unless with sauces)
– One night market purchase mentioned too much fat and bones in the 1 kg order
– Lechon can sell out early; some only got lechon via other dishes (e.g., sinigang)
– Sinigang presentation praised, but flavor felt ordinary to some
– Pricing perception varies: some say “affordable,” others note it’s slightly pricier than average but fair for the quality

Logistics:
– Roadside along the main road; a short walk from D’Mall but tucked away from the crowd
– Air-conditioned; indoor seating is cool and well-ventilated
– Small space; can fill up at peak hours, with brief waits and the option to order while waiting
– Also pops up at the night market (where the 1 kg lechon was purchased)

Diners head to Tostachon Boracay for the lechon—crispy skin, savory meat, and sauces that hit the spot. The twist is the Fil-Mex angle: lechon in tacos and tostadas gets a lot of love, and many say the portions are generous for what you pay. Folks also call out the sizzling lechon, seafood rice, garlic shrimp, and even oysters with chimichurri as solid pairings with the pork. When the lechon’s on point, it’s that Cebu-style crunch with tender meat that keeps people coming back.

Service and vibe add to the experience. Staff are consistently described as friendly, patient, and quick, and the place manages a cozy, homey feel despite being along the main road. It’s a small spot with aircon and a relaxed mix of Filipino and Mexican touches—good music, chill energy. Several diners mention good value, with a few who ate here multiple times in one trip because the combo of flavor, portions, and vibe just worked.

That said, experiences aren’t 100% uniform. Some customers claim the lechon can be inconsistent—occasional hard skin or meat that needs the sauces to shine—and one night market order complained about too much fat and bones in a kilo. The lechon also sells out, so a few folks ended up getting their pork fix through other dishes like sinigang; while nicely presented, that soup tasted pretty standard to a couple of diners. Overall, customers come for the crispy lechon and fusion tacos, enjoy the cozy service and quick turnaround, although a few note variability in lechon quality and availability.