The 38 Best Restaurants in San Diego | Eater San Diego
"Birria might be the Mexican slow-cooked meat dish of the moment, but barbacoa — particularly barbacoa de borrego (lamb) — might reign supreme. Traditionally roasted for over seven hours in an underground fire pit and covered with maguey plant leaves, the kitchen uses a specialized oven to replicate the flavors. This roomy Chula Vista restaurant has been focused on lamb barbacoa for nearly 35 years, turning out tender, succulent barbecue that’s best had as a build-your-own taco experience, served with fresh tortillas, salsa, garnishes, and a side of rich lamb consomme, but it’s also excellent as a filling for crunchy flautas or cheesy quesatacos. Although lamb is king here, don’t miss the zucchini flower or huitlacoche quesadillas. Must-try dish: Start with the lamb barbecue plate to establish a baseline if you’ve never tried barbacoa before." - Candice Woo
