Why Mexican barbeuce [barbacoa] is superb

Goat and lamb are the specialties.  They cook the food in a buried pit at low heat, for about ten hours.  It is then shipped out by truck, early in the morning.  The restaurants, or should I say tables, open between nine and ten o’clock, yes that is a.m..  When they run out of fresh meat, the restaurant simply closes, usually by 1 p.m. or so.  You can only keep the stuff heated and fresh for so long.  A few restaurants receive a second shipment of meat, in which case you sit there and wait until it arrives.


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