MANILA, PHILIPPINES — The Philippine capital is bursting at the seams with incredible food. As new culinary spots pop up at every corner and food reviews flood social media feeds, the meteoric rise of “foodie culture” has left many inundated, not knowing where to eat. Yet, in the heart of Taft, an area with endless cars and university students frolicking around, lies a buzzing restaurant with customers queueing out the door.
From its viral birria tacos to hearty burritos, El Poco Cantina has become a local pioneer of Mexican food, and adobo Magazine reached out to the restaurant’s Co-founder Richard Ken “Tots” Ramirez over email to learn about his origins and booming business.
In a packed culinary landscape like Manila, El Poco Cantina stands out. It recently hit its five-year mark this September, overcoming many obstacles, and its longevity is a testament to the dedication Tots and his business (and life) partner, Bi Urbino, have always had for cooking.
For Tots, his love for culinary arts sparked in high …