South Philly Barbacoa
Mexican restaurant · Passyunk Square ·
Acclaimed lamb barbacoa tacos & consommé, James Beard winner
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Acclaimed lamb barbacoa tacos & consommé, James Beard winner
"In the Heritage Cooking zone I sampled barbacoa tacos from South Philly Barbacoa, which represented the event’s focus on heritage flavors." - Eater Staff
"What began as Cristina Martinez’s 2014 food cart grew into a celebrated brick-and-mortar known for pit-braised lamb, offal sausage, house-nixtamalized tortillas, and consomé laced with barbacoa drippings; Martinez helped popularize authentic barbacoa in the U.S. while also advancing conversations about the rights of undocumented workers in the industry." - Eater Staff
"This beloved Italian Market taqueria only has a few items on the menu—barbacoa and pancita tacos, a lamb consomme, and specials like tamales and quesadillas. They're all very good, especially the juicy, fatty, incredibly flavorful lamb barbacoa, which is the star of the single best taco in Philly. The corn tortillas are just as memorable as the fillings—they're thick and speckled with mini air pockets, and delicious whether they're cradling pancita or simply dipped in the housemade salsas. It’s a pretty popular spot with tourists (thank you, Chef's Table), so show up before noon or later in the afternoon if you don’t want to wait in line." - candis mclean, alison kessler
"Cristina Martinez’s lamb barbacoa tacos regularly draw national attention to this casual Italian Market eatery. The lamb is marinated and cooked overnight, then the tender chunks are chopped to order, and then served on homemade tortillas. South Philly Barbacoa is open for incredibly limited hours, so prepare for a wait (and be sure to plan ahead)." - Maddy Sweitzer-Lamme
"There are only a few things on the menu at this legendary Mexican spot in the Italian Market: barbacoa and pancita tacos, a lamb consomme, and specials like tamales and quesadillas. They're all very good, especially the juicy, fatty lamb barbacoa. It’s a pretty popular spot with tourists (thank you, Chef's Table). So show up before noon (they open at 5am) or later in the afternoon if you don’t want to wait in a line." - alison kessler, candis mclean