I am a proud Hidalguense and with that comes an inherent love for barbacoa de borrego (lamb). It's rare to find this dish because of how complicated it is to make. It's traditionally cooked for hours in an underground oven, the meat smothered in pencas de maguey, with the drippings turning to delicious consome. My friend and fellow foodie, Bill Esparza, recently published an article where he details his quest to find the best barbacoa: la.eater.com/22536605/xi…. Naturally, I had to try all the places he visited and I recommend that you do too! My parents happened to be visiting, so it made perfect sense to venture out to the Richmond Fleamarket on a Sunday morning to find delicious barbacoa. There were many options, but based on the article, we were there to try Barbacoa Mejia. It wasn't too difficult to find the location and we immediately knew that the food was going to be good because there was a full house. We grabbed a seat and didn't even know where to start, because everything looked so good. We decided to try a variety of dishes: Plato Huasteca, tacos de pansita blanca, tacos de pansita roja, tacos de barbacoa, consome and a mixiote de borrego. We started with the Plato Hustaeca and it was spectacular (seriously)! Everything on the plate had a unique and delectable taste that even my mom and dad were impressed (and they are big time foodies)! After that, we tried each of the taquitos, which were all mouth-watering, I particularly enjoyed the pansita blanca because of it's seasonings. Then came the consome, which was exquisite, not greasy and perfect with a bit of salsa for a nice kick. The star of the show was surprisngly the mixiote. The meat was tender and each bite had the perfect combination of flavors from the sauce and the nopales. The order comes with several hand-made tortillas to make your own tacos. Life does not get much better than this. Our plan is to make this a Sunday ritual!
I am a proud Hidalguense and with that comes an inherent love for barbacoa de borrego (lamb). It's rare to find this dish because of how complicated it is to make. It's traditionally cooked for hours in an underground oven, the meat smothered in pencas de maguey, with the drippings turning to delicious consome. My friend and fellow foodie, Bill Esparza, recently published an article where he details his quest to find the best barbacoa: la.eater.com/22536605/xi…. Naturally, I had to try all the places he visited and I recommend that you do too! My parents happened to be visiting, so it made perfect sense to venture out to the Richmond Fleamarket on a Sunday morning to find delicious barbacoa. There were many options, but based on the article, we were there to try Barbacoa Mejia. It wasn't too difficult to find the location and we immediately knew that the food was going to be good because there was a full house. We grabbed a seat and didn't even know where to start, because everything looked so good. We decided to try a variety of dishes: Plato Huasteca, tacos de pansita blanca, tacos de pansita roja, tacos de barbacoa, consome and a mixiote de borrego. We started with the Plato Hustaeca and it was spectacular (seriously)! Everything on the plate had a unique and delectable taste that even my mom and dad were impressed (and they are big time foodies)! After that, we tried each of the taquitos, which were all mouth-watering, I particularly enjoyed the pansita blanca because of it's seasonings. Then came the consome, which was exquisite, not greasy and perfect with a bit of salsa for a nice kick. The star of the show was surprisngly the mixiote. The meat was tender and each bite had the perfect combination of flavors from the sauce and the nopales. The order comes with several hand-made tortillas to make your own tacos. Life does not get much better than this. Our plan is to make this a Sunday ritual!
Restaurantji Recommends