"When the weekend rolls around, Mexican food fans are faced with the perpetual question of where to get great lamb or goat barbacoa. At the time of writing, La Estancia de la Espiga is the best answer. Watch the twin meats steam in the window, then grab a seat in the semi-subterranean dining room, filled with families from Guerrero, where proprietor Tomás Gonzalez is from. A pound of goat comes with a pile of fresh, hand-pressed tortillas, chopped cilantro and onions, lemon wedges, radishes, and salsas." - Robert Sietsema
Robert Sietsema/Eater NY
.png?w=88&q=75&f=webp)
