If you enjoy lamb, this is the lunch for you.
The barbacoa de borrego and the mixiotes are the two main dishes, (along with the consommé) the mixiotes being a wetter, richer, more seasoned (though not picante) meltingly tender pile of lamb. Both are served with tortillas made from ground nixtamilized corn, not Maseca, by the way, something that is becoming increasingly rare. The barbacoa is in the style of Hidalgo, roasted under maguey leaves for 10 hours overnight in a pit. For details, ask about the process from the owners, who will explain it all in English if your high school Spanish is not up-to-par.
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