Barbacoa Estilo Toluca.

14 Best Places in California to Get Traditional Goat and Lamb Barbacoa | Eater LA

"Gonzalo Ramirez has been cooking barbacoa as long as he can remember, first with his grandfather in Atotonilco El Grande, Hidalgo, and today in Arleta, where his son Erik Ramirez is learning the trade. Ramirez’s method includes raising the lambs, butchering them, loading the lamb cuts into the pit, placing pots for the consomé under them, and making the pancita in the pre-Hispanic tradition. The lamb is pink, supple, and perfect in a tortilla with just a little salt. The consomé is a beautiful expression of smoke, adobo, and the essence of the pit, rich with lamb oils. Grab a blood sausage taco, enhanced by green herbs, and slices of chile jalapeno to accompany a memorable breakfast from a true barbacoa artist." - Bill Esparza