The street is quiet. 16 Major Santos Dizon in Marikina City is a narrow, unassuming road lined with rustling trees. Across the Nativity of Our Lady Parish Church, a two-story building stands quietly. Inside, a slow fire burns and pork skin crisps.

This is the Cochinillo Table, home of Tinee de Guzman, known throughout Manila simply as Mr. Cochinillo. For more than a decade, he has roasted suckling pigs until the skin blisters to a perfect crackle and the meat falls apart under a spoon. His cochinillo has become a fixture at birthdays, holidays, and family gatherings.

Guests are welcomed first into the downstairs space, a tribute to the tactile. Vinyl records line the shelves, vintage bric-a-brac, and audio equipment that looks like it could still belt out a Sinatra tune in full analog glory. It feels like a collector’s living room, a place built with memory, with music, and with care.

“We believe people keep coming back because they know they can trust the quality—crispy skin, fork-tender meat, and a consistent, no-shortcuts cooking process,” he said. “From the very beginning, we set out to honor the traditional way of roasting cochinillo but make it even more accessible and special for local celebrations. Cochinillo Table began as a passion project from home. We started serving family and friends during holidays, and through word of mouth, it slowly grew into a full-fledged business.”

Each cochinillo is carefully sourced, marinated, and slow-roasted. It arrives on the table golden and gleaming. The skin cracks audibly when sliced. The meat beneath is pale, rich, and tender.

That sense of togetherness is part of what defines the Cochinillo Table.

“We wanted the space to feel like an extension of home, where families and friends can sit down, relax, and enjoy a good meal together,” he said. “There’s no pressure, no pretense—just warmth, authenticity, and really good food.”

He added, “That kind of atmosphere reflects what we believe food should do: bring people together. The simplicity of the space allows the flavors and the stories around the table to shine. It’s all about comfort, connection, and creating lasting memories.”

Beyond the cochinillo, the menu has grown thoughtfully. Each dish pairs naturally with the roast.

“We’re really proud of our Rabo De Toro—a favorite of our beloved loyal customers,” he said. “We also of course have our Paella, Roasted Chicken, and Fideuà—each one has developed a following of its own over time. These dishes are deeply rooted in tradition, and just like our cochinillo, they’re made with care, patience, and a deep respect for flavor.”

He continued, “Of course, the Cochinillo remains the centerpiece, but these offerings aren’t just sides—they’re part of what gives Cochinillo Table its character. Each one tells a story, and together, they create a shared experience that’s rich, bold, and soul-satisfying.”

As Father’s Day approaches, the Cochinillo Table offers more than just a meal. It is a way to gather, to honor, and to share something lasting. There is no better centerpiece for the occasion than a cochinillo roasted to golden crispness, its meat tender enough to fall apart under a spoon. It is the kind of dish that invites conversation, memory, and second helpings. For fathers who appreciate tradition done right, and pork done even better, this feast brings both comfort and celebration to the table.

The Cochinillo Table doesn’t follow trends. It honors craft, memory, and the slow work of making food right. The kind of food that holds its place on the table and in the mind.

You may order the legendary cochinillo and other dishes at www.mrcochinillo.com. For inquiries or to place an order, call 0917 577 1909. To reserve a seat at the Cochinillo Table, visit www.mrcochinillo.com/pages/cochinillo-table.