David Padilla and Maria Ramos specialize in barbacoa at Gish Bac, as Bill Esparza deftly pointed out in his LA Times review, but so far, neither one of my meals has been on the weekend, which is when they roast goat and lamb. However, it’s not like mid-week diners suffer by any stretch. They have a nuanced Oaxacan mole negro, and my latest lunch involved Salsa de Chorizo ($7.99), chile-flecked strings of plump, griddled house-made sausage, served in a tomato salsa with sweet onion strands that bled into earthy black beans. The black/red rift was dazzling, delicious, and when united in pizza-sized, house-made tortillas, they helped to form terrific tacos.

The full name of the dish was actually Salsa de Chorizo con Cesina, but there was no evidence of the second named ingredient, marinated pork loin. Either our waitress misunderstood my order, my comprehension needs work, or it was an optimal illusion. Regardless, the dish did not disappoint.

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