South Philly Barbacoa

"Cristina Martinez’s lamb barbacoa tacos regularly draw national attention to this casual Italian Market eatery. The lamb is marinated and cooked overnight before tender chunks, chopped to order, are served on homemade tortillas. South Philly Barbacoa is open incredibly limited hours, so prepare for a wait (and be sure to plan ahead)." - Ernest Owens, Eater Staff

"South Philly Barbacoa, led by chef Cristina Martinez, is celebrated for its tacos featuring slow-cooked barbacoa on fresh-pressed corn tortillas." - Regan Stephens

"Life is full of mysteries, like why some commercials get louder than others and why we can’t effectively park our cars without turning down the music. But there’s no mystery about South Philly Barbacoa—it’s an amazing place to eat Mexican food. They only have a few items on the menu—lamb, veggie, and pancita (made out of lamb and turkey) tacos, a quesadilla, a tamale, and consomme. You may have to wait on weekends in a line of people who have the same plan as you. If you'd rather bypass that, come earlier in the morning—they open at 5:30am." - candis mclean, alison kessler

"Sometimes, we suspect the reason our family and friends come to visit us is just to eat at South Philly Barbacoa (don’t worry, we get it). They make the best tacos in the city—still. Choose from slow-cooked barbacoa, pancita, or veggie tacos, a lamb consomme, and specials like tamales and quesadillas. It’s a popular spot with both locals and tourists, so show up before noon if you don’t want to wait in line." - alison kessler, candis mclean

"This beloved Italian Market taqueria only has a few items on the menu—barbacoa and pancita tacos, a lamb consomme, and specials like tamales and quesadillas. They're all very good, especially the juicy, fatty, incredibly flavorful lamb barbacoa, which is the star of the single best taco in Philly. The corn tortillas are just as memorable as the fillings—they're thick and speckled with mini air pockets, and delicious whether they're cradling pancita or simply dipped in the housemade salsas. It’s a pretty popular spot with tourists (thank you, Chef's Table), so show up before noon or later in the afternoon if you don’t want to wait in line." - candis mclean, alison kessler