A Journey of Pit-Roasted Mexican Barbacoa Across the State of California - Eater LA
"Here, as in Mexico, Sunday mornings are for feasts of tender, slow-cooked lamb, goat, or even beef or chicken tucked into warm, floppy tortillas, laced with salsas, and followed up with sips of rich herb-flecked consomé." - Bill Esparza
