This Juicy Lechon With Crispy Skin Is What Your Noche Buena Spread Needs
Try pairing it with wine.
The Crispchon is considered to be one of Mesa's best-selling dishes and it's easy to understand why: every Pinoy loves juicy lechon, especially when the skin is golden brown and crunchy. Mesa's Crispchon ticks both of those boxes. Although Mesa has the Crispchon available all year round, it is on special occasions like Noche Buena and Media Noche that something as stunning and delicious as Crispchon should make an appearance.
There are two ways Mesa's house specialty Crispchon is served. First, it's wrapped in malunggay crepe with leeks, cucumber, and cilantro, while the second way is that they toss the Crispchon in chili garlic for more flavor. It is recommended that the Crispchon that's tossed in chili garlic be paired with red wine or white wine.
Mesa's Crispchon comes in four different sizes and prices so you won't have any leftovers nor would you overspend. The cheapest one weighs 1/6 kilo for P1,225; the 1/4 kilo is priced at P1,700; half a kilo is P3,100, while the whole Crispchon costs P5,900.