El Hidalguense
Mexican restaurant · Roma sur
Campeche 155, Roma Sur, Cuauhtémoc, 06760 Ciudad de México, CDMX, Mexico
Highlights
Lamb barbacoa tacos, consomé, queso asado, and fresh aguas frescas
Lamb barbacoa tacos, consomé, queso asado, and fresh aguas frescas
"El Hidalguense should be your tacos de barbacoa stop on a Friday, Saturday, or Sunday—and that’s because those are the only days they’re open. These are hands-down the best slow-cooked lamb tacos in Mexico City. Their only location is intended to look and feel like a country ranch in the state of Hidalgo, and is most busy in the mornings (barbacoa is one of Mexico’s most beloved hangover cures) so come closer to lunch to avoid the crowds." - guillaume guevara
"El Hidalguense should be your tacos de barbacoa stop on a Friday, Saturday, or Sunday—and that’s because those are the only days they’re open. These are hands-down the best slow-cooked lamb tacos in Mexico City. Their only location is intended to look and feel like a country ranch in the state of Hidalgo, and is most busy in the mornings (barbacoa is one of Mexico’s most beloved hangover cures) so come closer to lunch to avoid the crowds." - guillaume guevara
"El Hidalguense should be your tacos de barbacoa stop on a Friday, Saturday, or Sunday—and that’s because those are the only days they’re open. These are hands-down the best slow-cooked lamb tacos in Mexico City. Their only location is intended to look and feel like a country ranch in the state of Hidalgo, and is most busy in the mornings (barbacoa is one of Mexico’s most beloved hangover cures) so come closer to lunch to avoid the crowds. " - guillaume guevara
"El Hidalguense should be your tacos de barbacoa stop on a Friday, Saturday, or Sunday—and that’s because those are the only days they’re open. These are hands-down the best slow-cooked lamb tacos in Mexico City. Their only location is intended to look and feel like a country ranch in the state of Hidalgo, and is most busy in the mornings (barbacoa is one of Mexico’s most beloved hangover cures) so come closer to lunch to avoid the crowds." - Team Infatuation
"The barbacoa is excellent here. Sheep and goat, rubbed with salt, wrapped in maguey leaves, buried underground with coals then left to roast slowly overnight is trucked in from Hidalgo . You order by weight, and half a kilo for two to four people is a good place to start. Wrap the meat in warm tortillas with salsa, white onion, cilantro, and avocado and keep eating until you physically can't. An order of consommé is an essential part of a barbacoa meal, and other menu items here, like toasted panela cheese, are all great." - Naomi Tomky, Scarlett Lindeman
