Corazon Y Miel is a primarily Mexican but occasionally pan Latin restaurant with a art-lined brick walls from chef Eduardo Ruiz, chef Travis Hoffacker and Robin Chopra. The trio’s collaboration quickly became a culinary destination in Bell, a South L.A. city that La Casita Mexicana put on the map for me. Their menu could easily excel just on the merits of its antojitos. These savory “little cravings” practically beg to be paired with cocktails or beer, and yes, more than one small plate involves pork products.

Ensalada de Cueritos ($7) features tender strips of pig skin tossed with chile and lime. Thin-shaved radish provides crunch. Candied citrus zest lends a sweet accent to this dish. Apparently the natural vessel for cueritos is more cueritos! This time, they deep fry the pig skin, producing crispy chicharrones. Spoon the ensalada de cueritos on top of the chicharrones. Talk about satisfying textural contrast. Corazon y Miel even throws in a four-ounce taster of Coronado Brewing Co. Orange Ave. Wit. This may not be my favorite SoCal wheat beer, but Orange Ave. still helps to heighten citrus already found in the pig skins.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.