Sinaloan cuisine is alive and well in South Gate. Maria Martinez is perhaps the leading pork practitioner in the South L.A. neighborhood. She opened Gumacus over seven years ago. Martinez named the restaurant for three formative cities from her youth: Gu (Guamuchil), Ma (Mazatlan) and Cu (Culiacan) all situated in western Mexican state of S (Sinaloa). A mural on the north wall represents churches from each city.

Porcine options at Gumacus include enchiladas del suelo (filled with chorizo) and Yucatan-derivative cochinita pibil. The dish that I’ll remember best: Chilorio Natural ($7.99). Gumacus seasons pork shoulder with ingredients like dried chilies and cumin that contribute to its dazzling fire red color. Manteca (lard) also factors into the pork, which is shredded and griddled until the outer bits achieve a crunchy floss-like consistency while the majority of the meat remains juicy. Folded into a thick housemade corn tortilla, chilorio makes a memorable taco.

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