My first visit to the Heirloom LA catering company production kitchen certainly involved good timing. The kitchen crew was ready for family meal. Lucky for me, Migs decided to spearhead cochinita pibil efforts.

He marinated premium on-the-bone pork with sweet and sour orange juice, achiote and epazote. Migs slow-cooked the meat in banana leaves before stripping Yucatan-inspired pork from the bones. He cut the cochinita pibil into vibrantly flavored (and colored) cubes. This was different from the standard shredded presentation for this regional Mexican dish.

We dressed hot tortillas with pork, tangy pickled onion strands, creamy queso fresco and an incendiary habanero salsa that was best applied judiciously. I spooned on chunky guacamole made from fresh-shucked avocado, lime juice, salt, pepper, cilantro, minced shallots and sweet corn kernels. Somehow, four tacos managed to find their way onto my plate, but not for long. To drink, we ladled glasses of jamaica, an agua fresca that was intense with tart hibiscus.

My visit wasn’t just devastatingly delicious. It also resulted in a shoutout on the Heirloom LA website. Thanks Tara, Matthew, Talmadge, Tad, Migs and crew for the experience.

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