Quote:
|
Originally Posted by StewartG
After enjoying my lunch there, I chatted with the owner for a while. The restaurant's motto is "Barbacoa con Tradicion" and these guys really take pride in their food! From what I understand they cook their barbacoa (lamb - hence the name, "La Borrega") in a traditional mud oven underground. All I know is that it came out of the kitchen tender, juicy and swimming in flavor.
|
This sound all the way like real barbacoa, which has very little to do with a BBQ/barbeque/howeveryoucallit in the USA context.
Yep, the consome is drank with a spoon and then you have the meat in your tortilla with some cilantro, onion, salsa and limón. It´s flavor is very particular and in central México they only do bussines on weekends, it´s difficult to find a good barbacoa on a Wednesday for example, except in little towns or specialized restaurants that only serve that. On Sat & Sun, you find the barbacoa stands near churches or markets,´and only from morning into midafternoon or sooner if they run out of meat (which is not very unfrequent).
As mentioned, organs and tripes are considered a delicacy but only for conoiseurs, asphalt flowers (like me) stand clear of those borders, they may smell wonderful, though.
Another complain, where are the pics? On vacation you never leave the camera at the hotel or in hands of Kelli.
