barbacoa / bar-ba-KO-ah / pit-roasted lamb
A regional specialty of the Mexican state of Hidalgo. Whole lambs are roasted in giant pits, wrapped in maguey (agave) leaves, usually overnight, and then the meat is taken out and sold in chunks. There’s usually also a giant pot placed underneath the lamb to catch drippings and make an amazing consommé. It’s usually a special occasion dish, due to the long cooking time, but there are a few restaurants in town who are only open on the weekends and bring whole batches of barbacoa in from Hidalgo. Definitely worth making the time and effort to enjoy.
Map location : El Hidalguense, Roma