"Barbacoa is typically made using lamb that has been wrapped in pencas de maguey (agave leaves), placed over wood and slow-roasted in underground pits. The finished product is served with corn tortillas, onions, cilantro, lime and salsa. You'd be hard-pressed to find anything better than the Hidalgo-style barbacoa served at El Hidalguense in Colonia Roma on weekends." - Veronica Meewes