La Espiga

"When the weekend rolls around, Mexican food fans are faced with the perpetual question of where to get great lamb or goat barbacoa. At the time of writing, La Estancia de la Espiga is the best answer. Watch the twin meats steam in the window, then grab a seat in the semi-subterranean dining room, filled with families from Guerrero, where proprietor Tomás Gonzalez is from. A pound of goat comes with a pile of fresh, hand-pressed tortillas, chopped cilantro and onions, lemon wedges, radishes, and salsas." - Robert Sietsema

"On weekdays, all the usual tacos are available at this Corona stalwart located in a semi-subterranean space where spectacular carnitas are fried and tortillas made right in the front window. Over the weekend, barbacoa is offered by the pound, with a DIY taco kit that includes freshly made corn tortillas, chopped onions and cilantro, lemons or limes, and two kinds of salsa. It’s a feast!" - Robert Sietsema

"La Estancia de la Espiga, a Mexican restaurant known for its weekend barbacoa, has a sheltered structure with a handful of tables that are protected from the rain. A pound of goat meat comes with tortillas made in the front window, salsas, cilantro, onion, wedges of lime, and salsa." - Eater Staff

"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