Portland Food | Followed the Hype & Won Again💥Lechon

🌶️ Why South American Fusion Works Here: Every Dish Screams “No Controversy” The menu leans heavy on South American flavors with creative twists. We ordered the most talked-about dishes, and each bite explained the “zero bad reviews”— 🐙 Octopus Leg: Only the Confident Serve This, and It’s a Winner A friend joked, “Octopus leg? If you can’t cook it right, you wouldn’t dare put it on the menu.” Lechon clearly knows what it’s doing: the leg served was thicker than my forearm, charred on the outside with grill marks, tender but not rubbery when cut, with a satisfying chew Seasoning is a light smoke with a hint of South American chili heat, and the base sauce (sour cream + lime) cuts through the richness. Even my friend who usually finds octopus “bland” was grabbing bites, saying “This texture? It’s like eating ‘dancing seafood.’” 🐷 Bone Marrow: A Fatty Explosion, Melting on the Tongue We stared at the three big bones when they arrived—marrow piled high, smoky charred aroma hitting our noses. Scoop a spoonful, and it’s creamy as melted butter, with a hint of black pepper spice. It melts instantly on the tongue, fat and meat (aroma) wrapping around your taste buds. Pure bliss. The paired toast is crispy with wheatiness; spread on marrow and sprinkle sea salt, each bite is a “fat bomb” of joy. Three bones are enough to fill two people—if you love this, you’ll be in heaven. 🦆 Duck Breast: Juicy with a Plum Sweetness, Better Than Expected Didn’t have high hopes for duck breast (afraid of dryness), but first cut proved me wrong: juice seeped from the meat as the knife touched it, tender as “premium steak,” not dry or greasy at all. The magic is in the flavor: caramelized exterior, with a faint plum sweetness on the palate—sweet-tart, cutting through the duck’s richness. Even the roasted pumpkin side soaked up the juices, sweet and (mushy). Total “pleasant surprise!” 🥗 Salad: Optional, $10+ Feels “Lonely” Got a salad to cut richness—it tasted good (crisp greens, cheesy, tangy dressing) but portions were tiny: a big plate with a small pile in the middle, felt “empty.” Save stomach space for the top three, skip this. 🌟 Bonuses: Vibe & Value Deliver The space is warm industrial—exposed brick with South American tapestries, soft lighting perfect for dates or small groups. Servers happily explain dishes: “Marrow’s smoked with fruit wood for that smoke flavor”—detail lovers, rejoice. Best part? No sales tax—even with tip, it’s cheaper than expected. Locals aren’t lying when they say “Lechon is ‘guilt-free spending.’” Leaving, there was still a line for walk-ins. Suddenly, I got the “zero ” (zero bad reviews)—no flashy gimmicks, just solid ingredients and precise seasoning, turning octopus, marrow, and duck into “come-back-for-more” stars. Next Portland trip? I’m booking this table first! 📍 Lechon（Call two weeks ahead—you will miss out otherwise!） #PortlandEats #SouthAmericanFusion #HiddenGem #MustEatList