Our lamb Barbacoa is a unique recipe from San Bartolome Zoogocho in northern highland of Oaxaca. The lamb marinates 24 hours in Guajillo Chile paste cooked with layers of avocado leaves. We steam the marinated lamb with banana leaves for 6 hours in a stainless steel pot. It is sold by the pound.
Our barbacoa is on The New York Time’s “Best Dishes In Los Angeles” list by Tejal Rao.
Please text 15 minutes prior to arrival.