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Ochoa’s Chorizo is nothing new to the region—for the past 35 years, the barrios of South Santa Ana have consumed with glee the chorizo prepared by the Ochoa family, hand-cranked individually by the progeny of Aurora Ochoa. She’s well into her abuelita years now, but a couple of years ago, her children decided to legitimize the family trade, found their current location, and bought professional equipment to boost production. And boy, have they: whereas the family traditionally made around 500 pounds of chorizo links per week, their current output is around 2,500 pounds per week—more than a ton. Its fame is now countywide, its devotees hipsters and wabs alike—and the family continues to churn on.
Every couple of weeks, I get an urge to try the best damn tamales in Southern California, moist, fluffy masa bricks wrapped in banana leaves, rubbed with mole negro and served the Oaxacan way. It's the type of foodstuff that would spark a visit... More »
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