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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.