Good Food
Serving up weekend lechon in the city of Cudahy
Lechon or puerquito echado is prepared by butterflying a whole suckling pig and roasting it for five hours to crisp perfection.
By Evan Kleiman • • 5m ListenLechon or puerquito echado is prepared by butterflying a whole suckling pig and roasting it for five hours to crisp perfection. Simply seasoned with salt, and served with raw onions, a mustardy salsa, and a squeeze of lime, David Delfin of Los Sabrosos in Cudahy is exciting the taste buds of Bill Esparza.
The full episode
6 of 6
Sons and mothers, chef-worthy vegetables, lechon- 0:00‘Grow it for flavor’ became the mantra of The Chef’s Garden
- 13:16Flower power: Edible flowers bloom at the farmer’s market
- 21:51Using the paintbrush and spatula, artist Lindsay Gardner turns her focus to women and food
- 31:14‘That’s the way my mother did it’: Eric Kim gets a culinary education
- 40:15In the Weeds: ‘I wouldn’t have Woon without mom,’ says Keegan Fong
- 51:01Serving up weekend lechon in the city of CudahyYou’re reading this
The full episode
6 of 6Sons and mothers, chef-worthy vegetables, lechon- 0:00‘Grow it for flavor’ became the mantra of The Chef’s Garden
- 13:16Flower power: Edible flowers bloom at the farmer’s market
- 21:51Using the paintbrush and spatula, artist Lindsay Gardner turns her focus to women and food
- 31:14‘That’s the way my mother did it’: Eric Kim gets a culinary education
- 40:15In the Weeds: ‘I wouldn’t have Woon without mom,’ says Keegan Fong
- 51:01Serving up weekend lechon in the city of CudahyYou’re reading this