Traditionally cooked whole and often roasted for several hours, the suckling pig has a rich history across many cultures. Chefs around the U.S. have adapted this conventional preparation to offer guests their signature dish with a contemporary twist.
At Red O Restaurant in Los Angeles, the centerpiece of the menu is “Mexico’s Celebrated Seven,” highlighting Chef Rick Bayless’ take on iconic dishes, and includes Bayless’ signature Cochinita Pibil. The dish features tortilla-fed Gleason Ranch Suckling Pig, Achiote-marinated, and slow-cooked in Banana Leaves, served with Black Beans, Pickled Red Onions, and Roasted Habanero Salsa. Cost is $29.
WP24 Restaurant and Lounge at The Ritz-Carlton
Located on the 24th floor of The Ritz-Carlton, Los Angeles, WP24 Restaurant and Lounge offers a Crispy Suckling Pig with black plum puree, sweet beans and Chinese 10 spice as one of the starter selections for the prix fixe menus. WP24 is strictly prix fixe, though you create your own menu. Cost for a 3-course prix fixe menu is $80 per person.
Available to parties of eight to fourteen given a one-week notice, Old Pasadena’s newest dining destination Haven Gastropub +Brewery offers guests the ability to feast on a Whole Roasted Suckling Pig. The pig is naturally and humanely raised, served family style, and is accompanied by a choice of three side dishes, complete with optional large format beer pairing. Cost is $42 per person.
Mercat a la Planxa in Chicacgo, where Catalan inspired cuisine comes to life, offers Cochinillo Asado, a whole roasted suckling pig served with grilled green onions, herb-roasted fingerlings, espinacas a la Catalana and rosemary white beans. The Cochinillo Asado is also available to-go and is convenient for family parties, dinner parties or even as a unique hor d’oeuvre for a larger cocktail party. Guests must call 72 hours in advance to order the pig. Cost is $220 for 6-8 people and $440 for 6-12.