"This sit-down restaurant pays homage to the city of Texcoco in Mexico, where lamb barbacoa originated. This traditional dish is slow-roasted for several hours in an underground fire pit and covered in the leaves of the Maguey plant. Owner Francisco Perez replicates the barbacoa-making process using a specialized oven, making his South Bay lamb barbacoa incredibly close to what you would enjoy in Texcoco. Grab your family and friends and share an order of cuts of lamb barbacoa alongside handmade corn tortillas, fresh limes, and garnishes. The Baja-style grilled quail and squash blossom quesadillas are also standouts." - Kristin Díaz de Sandi
