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Originally Posted by Jesus
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 conoseurs, asphalt flores (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.  |
Once again - I have failed you... I am going to try to grab lunch at this place again with Iain when I return next month. I will bring my camera and snap some photos, unless someone beats me to it!
Jesus - we have several places in Houston that make good barbacoa. In Texas, however (at least around Houston), most barbacoa seems to be made from the cabeza de vaca. I understand in central Mexico most barbacoa is from lamb, and from the entire animal, not just the head.