The 38 Best Tacos in Los Angeles | Eater LA
"For barbacoyero Gonzalo Ramírez, there’s only one way to make barbacoa, the recipe he learned from his grandfather in Atotonilco El Grande, Hidalgo. Ramírez raises his own lambs, butchers them, roasts large cuts in a cylindrical pit wrapped in maguey spines, and then serves smoky, tender lamb barbacoa tacos across from the DMV in Arleta on Sunday mornings only. Order a mix of barbacoa; herbaceous stewed moronga (blood sausage); pancita (offal stuffed stomach), and Ramírez’s earthy consomé, a stock made from the lamb drippings that taste like the smoldering essence of the pit." - Bill Esparza
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