The 36 Best Restaurants in Mexico City, From the Splurge-Worthy to Streetside Tamale Stands | Condé Nast Traveler

"The barbacoa is excellent here. Sheep and goat, rubbed with salt, wrapped in maguey leaves, buried underground with coals then left to roast slowly overnight is trucked in from Hidalgo . You order by weight, and half a kilo for two to four people is a good place to start. Wrap the meat in warm tortillas with salsa, white onion, cilantro, and avocado and keep eating until you physically can't. An order of consommé is an essential part of a barbacoa meal, and other menu items here, like toasted panela cheese, are all great." - Naomi Tomky, Scarlett Lindeman