How Traditional Hidalgo-Style Barbacoa Is Made in an Underground Pit - Eater
"Gonzalo Ramirez is one of the only barbacoyeros in the U.S. who raises and butchers his own lambs, using the meat to create traditional Hidalgo-style barbacoa that he sells street-side in Los Angeles. Ramirez and his family are fourth-generation masters of the Hidalguenese barbacoa tradition, originating from the Hidalgo state of Mexico." - Avery Dalal
