While most of the major styles of Tacos are represented in the City of Angels, reading about Tacos de Puerquito Horneado (or, Suckling Pig Tacos) from Eater LA was venturing into uncharted territory. We had never heard of any local restaurants or taco stands selling Suckling Pig Tacos and it looked amazing, so a visit was in order. 
Los Sabrosos al Horno is a Suckling Pig Taco specialist opened up by Owner David Delfin. Speaking with David and his son, this is a specialty of their hometown of Acaponeta, Nayarit, Mexico. David believes it might’ve originally been a recipe from Russia, brought over to Nayarit in the old days, but it’s since developed into a hometown tradition.
Delfin and his family started making this in his hometown in Acaponeta, then to Tijuana, and finally to Los Angeles. As we arrive, the Suckling Pig is brought out and looks amazing! 
Owner Delfin slow roasts the Suckling Pig for almost 5 hours before it’s ready to be served. They then start to break down the Roasted Suckling Pig, preserving the crackling, crispy Roasted Pork Skin on the side, and then hand shredding the meat. They have a steamer that’s running on this serving table that’s constantly gently steaming the meat that’s chopped up in batches, ready to serve in Tacos. We’re drooling.
But first, a try of their Nayarit specialty Agua Fresca:
Nanche (Byrsonima crassifolia - Nayarit Sour Fruit Drink):
Owner Delfin talks about “Nanche” which according to Google is formally known as Byrsonima crassifolia. David says it’s a sour Fruit that is common in their hometown, and they make it into a splendid Agua Fresca. The drink is actually not sour at all, lightly sweet, perhaps a touch of tart in the finish, but mainly a refreshing, fragrant, lightly fruity drink.
Tacos de Puerquito Horneado (Suckling Pig Tacos):
First, Owner Delfin and his son offer a pro tip:
- Ask for some of the Roasted Pork Skin to be chopped up and mixed into the Taco(!). “Mixto” style.
Taking a bite:
There’s an insane crunch from the Roasted Suckling Pig Skin that’s been chopped up in the Taco, but you can also enjoy a separate bite of the Roasted Suckling Pig Skin (they give you one long slice of it on the side). Crunch. Crunch. Crunch! 
But surprisingly, it’s the glorious Roasted Suckling Pig meat itself that’s the star: Super tender, moist, lightly seasoned Roasted Suckling Pig meat brings an immediate smile to your face.
They also slather on a massive amount of their 2 Housemade Salsas - one of them, a Salsa with Mustard and Vinegar as the key ingredients, and the other is more spicy with Serrano Chilies - and initially it might look excessive, but they have seasoned it just right: The Mustard Vinegar Salsa cuts through the fattiness and livens up each bite, and the Serrano Chili Salsa is aromatic and enticing with a light burn.
Together, with the Steamed Tortillas, you have one of the most unique Tacos in L.A. right now!
Los Sabrosos al Horno is a wonderful, humble little Taco stand, that specializes in Roasted Suckling Pig Tacos from Acaponeta, Mexico. While it may not be as savory (or heavy) as Carnitas Tacos, the super tender, moist, delicate Roasted Suckling Pig meat, as well as the insane crunch from the Roasted Suckling Pig skin, along with the wonderful Housemade Salsas and Steamed Tortillas make this a standout offering worth seeking out.
(Cash Only)
Current Hours:
Sat & Sun: 1:00 p.m. - 5:00 p.m. (until sold out)
Los Sabrosos al Horno
4901 Patata St.
Cudahy, CA 90201
Tel: (323) 407-5930
Note: They are actually across the street from 4901 Patata Street (their side of the street is undeveloped land, just a dirt tract).
Note 2: Feel free to call ahead to make sure they are open / haven’t sold out. Owner Delfin notes that if it’s bad weather (rain, or heavy winds) they probably won’t open.
If by “slice” you mean those cuts on the outside / skin, I believe so. That’s what it looked like when they brought the whole suckling pig out.
