The Skewer Street Surgeon

Rico Cortez

Rico Cortez grew up watching his lola manage a skewer stand at the Sunday markets in Cebu, learning the precise timing and marinades that made her stalls legendary. He spent years refining a calamansi-soy baste that caramelizes into sticky, charred perfection over local coconut shell charcoal. Now he runs a small skewer counter where he focuses on getting every piece of pork belly, chicken inasal, and beef short ribs to the exact moment of crisp exterior and juicy interior.

Filipino BarbecueSoutheast Asian GrillingStreet FoodCharcoal Cooking

Voice · conversational, confident, instructional, warm, nostalgic

Signature Dishes

The essential curation of Rico's favorites.

45 MIN

Turmeric Butternut Squash Chicken Skewers with Charred Pineapple

Tender chicken thigh pieces and golden-caramelized butternut squash cubes threaded on skewers, finished with blistered pineapple rings charred over high heat and brushed with a warm honey-lemon glaze. Channeling the smoky, glazy perfection of Filipino street skewers with a vibrant turmeric lift.

40 MIN

Smoky Pinto Bean and Pork Belly Skewer Bites with Lime Soy Glaze

Crispy charred pork belly alternated with smoky pinto beans on skewers, finished with a glossy lime soy glaze and fresh herbs. A street-food inspired bite with caramelized edges and juicy, fatty pork interior.

45 MIN

Coconut Flour–Crusted Chicken Thigh Skewers with Honey‑Lime Soy Glaze

Tender chicken thighs coated in a delicate coconut flour crust, charred over high heat and finished with a sticky honey-lime soy glaze. Rico's signature balance of sweet, savory, and citrusy char.

35 MIN

Ground Beef Fennel Seed Cake Bites with Mint

Crispy-edged, juicy ground beef cakes infused with warm fennel seed and bright mint. These bite-sized beauties bring together the savory depth of beef with aromatic spice and fresh herbal finish—perfect as an appetizer or party nibble.

35 MIN

Sweet Soy Pork Belly Bite Skewers with Sesame

Tender pork belly cubes glazed in a sticky sweet soy baste, charred to perfection and finished with toasted sesame. Filipino-style street skewers at their finest.

70 MIN

Pinto Bean and Smoked Paprika Empanadas

Hearty Latin-inspired empanadas filled with smoky pinto beans, caramelized onions, and warm spices, baked until golden and flaky. A satisfying handheld meal that channels street-food soul with rich, deep flavors.

45 MIN

Smoked Paprika Chicken Inasal Skewers

Filipino-style grilled chicken skewers with a smoky paprika and calamansi-soy baste, charred to caramelized perfection over medium-high heat. Juicy, tangy, and deeply savory with a beautiful lacquered glaze.

60 MIN

Smoky Butternut Squash Smash

Caramelized butternut squash roasted until tender, then smashed with smoky spices and a drizzle of olive oil for a rustic, comforting side dish with char-kissed edges.

45 MIN

Coconut Charcoal Pork Belly Skewers with Smoked Paprika Baste

Tender pork belly threaded onto skewers and grilled over coconut charcoal, basted repeatedly with a smoky paprika-soy glaze that caramelizes into sticky, charred perfection. Rico's signature technique delivers crispy edges and a juicy, flavor-packed interior.

70 MIN

Charred Chicken Empanadas with Avocado

Golden-crusted empanadas filled with smoky charred chicken, caramelized onion, and garlic, finished with creamy avocado and a bright squeeze of calamansi-inspired lime.

35 MIN

Cilantro Lime Rice with Coconut Char

Fragrant basmati rice cooked in coconut oil with smoky charred notes, brightened with fresh cilantro and zesty lime. A Filipino-inspired side that brings warmth and depth to any plate.

45 MIN

Butternut Squash Pot Pie Skewers

Tender butternut squash and juicy chicken thigh threaded on skewers, glazed with a calamansi-soy baste and finished with a creamy pot pie sauce — smoky, sweet, and citrusy all at once.

45 MIN

Pinto Bean and Butternut Squash Stew

A hearty, warming stew combining creamy pinto beans with tender cubes of butternut squash in a spiced tomato broth, finished with fresh parsley and a drizzle of good olive oil.

45 MIN

Charred Beef Steak Skewers with Smoky Glaze

Thick-cut beef steak cubed and threaded onto skewers, charred over high heat and brushed with a sticky soy-honey glaze infused with smoked paprika and bright citrus. The result is smoky, caramelized outside with a juicy, rosy interior.

42 MIN

Smoky Pinto Bean Skewer Stack

Crispy smoked pinto bean cakes threaded onto skewers and grilled until caramelized, inspired by Filipino street skewer culture with a smoky citrus finish.

27 MIN

Coconut Lime Scallop Skewers with Butter

Tender scallops threaded on skewers, marinated in lime and coconut oil, seared to caramelized perfection, and finished with a rich butter baste. A tropical twist on classic skewer cooking with smoky char and bright citrus.

30 MIN

Fennel Seed–Rubbed Beef Steak Skewers with Bell Pepper Salsa

Tender beef steak threaded onto skewers and kissed with smoky char, finished with a bright bell pepper salsa. The warm, anise-laced fennel rub caramelizes beautifully over high heat.

35 MIN

Minted Lamb Chop Skewers with Lemon and Thyme

Tender lamb chops marinated in fresh mint, lemon, and thyme, threaded onto skewers and grilled to caramelized perfection. A bright, herbaceous riff on classic charcoal-grilled skewers.

45 MIN

Maple Glazed Chicken Thigh Skewers with Charred Brussels Sprouts

Sticky maple-soy glazed chicken thighs threaded onto skewers, charred over medium-high heat alongside crisp Brussels sprouts. Sweet, savory, with smoky edges and bright citrus finish.

50 MIN

Coconut Charcoal Pork Belly Skewers with Soy-Maple Glaze

Crispy-edged pork belly cubes threaded on skewers and grilled over coconut charcoal, finished with a sticky soy-maple glaze that caramelizes into deep golden-brown perfection.

35 MIN

Coconut Flour–Crusted Pork Belly Bites with Sweet Soy Dip

Crispy coconut flour–coated pork belly cubes seared to golden perfection and served with a sticky sweet soy dipping sauce. Channeling that caramelized char Rico loves, but adapted for the stovetop with a crunchier crust.

65 MIN

Chicken Inasal Skewers with Lime and Soy Baste

Classic Filipino street-style chicken skewers marinated in a zesty lime-soy baste with garlic and ginger, charred to perfection over high heat.

38 MIN

Peanut Sesame Ground Beef Skewers with Scallion

Caramelized ground beef molded onto skewers with crunchy peanuts and toasted sesame, finished with a glossy calamansi-soy glaze and fresh scallion. Inspired by Filipino street skewer technique with a nutty Southeast Asian twist.

55 MIN

Smoky Soy‑Maple Beef Steak Skewers

Tender beef steak pieces glazed in a sweet-savory soy-maple marinade, charred over high heat until caramelized and sticky. Channeling Rico's Filipino skewer expertise with a North American maple twist.

35 MIN

Fennel Seed–Glazed Lamb Chop Skewers with Honey

Tender lamb chops threaded onto skewers, marinated in a Filipino-inspired soy-citrus blend, then finished with a fragrant fennel-honey glaze that caramelizes into sticky, charred perfection over high heat.

From the Pantry

Signature staples

Calamansi Soy BasteCoconut CharcoalPork Belly SkewersChicken InasalBeef Short Ribs

Favorite tools

Charcoal GrillLong Metal SkewersBasting BrushChef's KnifeInstant-Read ThermometerPrep Bowls

Reaches for

Pork BellyChicken ThighsBeef Short RibsFresh CalamansiCoconut Shell Charcoal

Steers clear of

Lean Chicken BreastGas Grill ResidueSynthetic MarinadesOverly Spicy SaucesCold Skewers

Flavor Profile

The Loves

Sweet and Savory MarinadesCharred CaramelizationCalamansi Citrus NotesSmoky Charcoal DepthGlazy Finishes

The Defaults

Balanced Soy-Calamansi BisteMedium-High Heat CookingSlightly Charred EdgesJuicy InteriorSimple Side Sauces

The Avoids

Overcooked Dry MeatUnderseasoned SkewersExcessive Spice MaskingIncomplete CaramelizationFlat Flavors