Sometimes I think that when you’re a 26-year-old guy with a great job, an awesome girlfriend, really nice friends, and having the respect of your peers and colleagues in spite of imaginary chips on your shoulder, the last thing you should worry about is the taste of tocino.
But I do: if only because you trade off a few things here and there as you do what all other 26-year-olds do.
It started out as one of those usual trips to the Jollijeeps to buy lunch… that was until my senses were tickled by the familiar, delicious smell of that old Filipino staple, tocino.
Like the chicken cheesedog and skinless longganisa, tocino occupies its own place in that realm of the familiar and the taken-for-granted: the Filipino “Frigidaire.” The sugary sweetness and the faint notes of salitre, its special role in caricatures of a failing public school system, and the degree of burning required to make a tocino delicious all make it somewhat complicated. Surely the supermarket tocino purists will have their own debates on the matter of Mekeni vs. Pampanga’s Best, but it is, to me, something rather special:
I haven’t had it in months. Not tocino per se, but the tocino I actually like.

“The possible ranks higher than the actual,” Martin Heidegger once wrote. Whenever I think of that statement, I depart from the notion that man is a thinking being, but that thought itself is framed by hope. In the thoughts of all men lies hope; that possibilities offer better situations than realities. In our minds, the “what-could-be” is superior to “what-is.”