When we boarded the tour bus in Tijuana, Bill Esparza, our voracious leader, began with a quick rundown of the day’s eating itinerary. Lost in the mix was Lorca, a Spanish restaurant that was supposed to serve us paella Valenciana. What he didn’t tell us was that native Spaniard Margarita Prieto had also prepared an entire suckling pig!

Chef Prieto started by presenting the impressive pig on a platter. Our jaws dropped and we swarmed the golden-skinned hog, snapping photos like the pig was a red carpet celebrity.

Chef Prieto and her crew returned the piglet to the kitchen, returning minutes later with an expertly carved beast. The pig featured crisp tiles of caramelized skin that locked in the meat’s moisture. The leg yielded especially succulent meat that ringed the bone. After the tableful of bloggers and chefs devoured the body, the chefs took the head to the kitchen and carved it in half. No surprise, Eddie Lin from Deep End Dining was ready with a fork to eat the pig’s pasty white brain.

The suckling pig didn’t need any embellishment, but Chef Prieto served a complementary dish of murky pork jus, which H.C. of L.A. & O.C. Foodventures initially mistook for coffee. Thankfully he realized before taking an artery-hardening gulp.

Dose of Vitamin P is a new feature that spotlights my favorite pork dish from the previous week.