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Inspired By One of Oaxaca’s Best Street Foods, This Taquiza Is Bringing Chicharrón-Topped Suckling Pig Tacos to L.A. (and O.C.)

The pork is marinaded in a secret recipe for ten hours and roasted for four hours until it falls apart. They top it with crumbled chicharrón that they puff up themselves, a habanero salsa, and taquería guacamole. They just started offering an outstanding suadero that is confit in beef tallow, longaniza drippings, and lard until it gently crisps up like a beef version of carnitas.

11:05 AM PDT on September 12, 2024

El Lechoncito O.C.

Photo via El Lechoncito O.C.

There’s always room for one more regional-style taco in Southern California’s vast taco universe, especially if it’s as succulent and satisfying as El Lechoncito O.C.

Just when you thought you had experienced all the possible toppings that can go on meat and tortillas, Israel Mejía and Alan Sanz, the co-founders of this taquiza-only concept, are here to unlock a new level of taco-porkiness with their chicharrón-topped suckling pig tacos. 

As proven by El Lechoncito O.C.’s origin story, tacos bequeath tacos. The idea to bring a regional taco variation not yet seen in Southern California came to Mejía and Sanz while eating tacos at Northgate’s Mercado in Costa Mesa.