Many of Mexico’s most coveted tacos feature pork, from carnitas and cochinita pibil to the various tacos de trompo. There’s tacos árabes from Puebla, adobada from Baja California, tacos de trompo out of Nuevo León, and the nearly ever-present al pastor, with deep roots in Mexico City and many other Mexican states. Much the same is true in Los Angeles, which makes a new type of pork taco contender here in Southern California all the more rare, indeed.
Suckling pig tacos, featuring whole roasted young pigs, are a rare delight even in Mexico, only found as a common dish in states like Aguascalientes, the tri-state Yucatán, and in the town of Acaponeta, Nayarit, a municipality just south of the Sinaloa border. Now, Angelenos can find them on Saturdays and Sundays from a small stand called Los Sabrosos al Horno in the tiny Southeast LA city of Cudahy.