Taste the best cochinita of Mérida in Ensenada.

 

Erick Falcón | Todos Santos

 

LECHONISFACEYou only need three bites off Lechoni’s baked suckling pig to feel like you’re eating in Mérida’s Chuburná Market. The taste is just as great, with the same achiote and habanero sauce as you would enjoy in Yucatán.

But those aromas and taste are far closer than the 3,000 miles you need to travel to the southeast tip of Mexico. In fact, Lechoni’s is just a few blocks south of the Strip, Ensenada’s Calle Primera. And now they’re in the Valley, too.

“Our lechones come from local farms, but we make the original recipe as don Ariel Ceballos taught us in Mérida, and we get our oregano, achiote, pepper and oranges straight from Chuburná,” says Silvia Lencioni, who owns and operates Lechoni’s along with her husband, Rodolfo.

Known for their tacos and tortas with juicy, tender suckling pig, or lechón, in Spanish, and cochinita pibil, a slow roasted traditional pork dish, Lechoni’s has garnered a following of local foodies.

This year they’re opening up a new taco spot in the Valley, inside Chateau Camou winery, which will also feature campestre-style cooking, like Ramonetti cheese quesadillas, Spanish tapas with cherry tomatoes, olive oil, basil and ricotta cheese and garlic-roast mushrooms simmered with white wine.

“We’re going to keep it simple and tasty, and we plan to be open until late October or until the weather allows us.”