Pit-cooked lamb · Maguey leaves
Barbacoa de Actopan
Photo: Jj saezdeo / Wikimedia Commons · CC BY-SA 4.0
A pot under the meat catches the dripping juices, which become the consommé served alongside the tacos.
Lamb or goat wrapped in maguey leaves and slow-cooked overnight in an underground stone oven, sold in tacos with consommé at market stalls, especially on tianguis days.
Why it's made this way: Hidalgo considers barbacoa its traditional dish, and Actopan, nicknamed the 'City of the Convent and the Barbacoa', holds a yearly Feria de la Barbacoa.
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Part of World of Street Food — 3422 dishes from 118 countries.
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