If there’s one thing Filipinos can agree on it’s that Mang Tomas is probably our favorite all-around sauce.
In this video, we go back to the 1950s, when it all started. Tomas de los Reyes (Mang Tomas) was running his tiny stall right outside his house in Quezon City where he sold raw slabs of pork. Strategically located right across the La Loma Cockpit Arena, Tomas noticed that right after an event, people would buy slabs of pork to be cooked for their celebration dinner.
Seeing the opportunity, Tomas instead of selling raw pork, he started selling roasted pork. This triggered the meteoric rise of Mang Tomas’ brand of lechon. It became so popular, that even Philippine President Ramon Magsaysay frequently had Mang Tomas’ lechon served at the Malacanang Palace.
But popularity doesn’t only draw in customers, it also attracts competitors. It came to a point where Mang Tomas was being copied by several competitors. Once again, Mang Tomas needed to find a way to stand out. This is when he came up with the Mang Tomas sauce that we know today.
Learn about the inspiring rags to riches story of Tomas de los Reyes, the story of how Mang Tomas became the number 1 brand of sarsa in the Philippines, and how it was acquired for over a billion Philippine pesos.
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