Roast Suckling Pig Stuffed with Chopped Fruit Mixture

Cochinito con Picadillo de Frutas

Preparation info
  • 8 to 10

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

One of my proudest moments as a cook was taking a picture-perfect roast suckling pig out of the oven the first time I attempted to make this gorgeous dish as I’d seen it done in the Isthmus of Tehuantepec. My teachers there were Venancia Toledo Hernández and her son Luis Armando, both superb cooks. Venancia has a stand at the market in the town of Ixtepec, an amazing enterprise that sells embroidered blo