The central kitchen of the famous Rico’s Lechon in San Juan. The place was converted to a 2-storey commissary from an old house beside the owner’s house.

In the basement at the back is the lechunan or the roasting pit that can cook 83 pigs all at one time. Charcoals used for cooking are stored beside the roasting pit. Slaughtered sows are brought every day to the ground floor delivery area where they clean before they are taken to the preparation area in the basement to marinate and refrigerate in the freezer area for storage on the ground floor. The preparation area is where they make their sauce. Cooked pigs will be packed in the packaging area before delivering the goods to different store branches. There are two offices; one on the ground floor for receiving and one on the second floor for clerical work.

Lot Area, 783.176m², Basement: Roasting Pit, 321m²; Preparation Area, 116.875m²; Charcoal Storage, 35.1m²; Packaging Area, 76.3m²; Toilet, 20.5m². Ground Floor: Delivery Area, 36.60m²; Freezer Area, 76.3m²; Office, 45m². 2nd Floor Office, 184m