"At this semi-subterranean Corona Mexican cafe, mutton barbacoa (sometimes it’s goat) is steamed in a clay pit and sold by the pound, making a fatty, flavorful, and sinewy mountain of meat. It’s sold with unlimited tortillas made in the window, along with onions, cilantro, and the house red and green salsas. There’s no better brunch in town." - Robert Sietsema
