In our preparation we use different types of lamb: leg, knee, belly, neck, ribs, closed with agave leaves and left to cook on a wood fire, sealed for at least 12 hours. The aroma of spices and the texture of the meat shine, tender and juicy.
In Mexico, the term Barbacoa refers mainly to the traditional method used to prepare various meats, sheep, beef, goat and eventually rabbit, chicken, fish, venison and even iguana, cooking them in their own juice or steamed .
Es en el centro de México Hidalgo, donde surge el método considerado como tradicional y que es el más difundido.
P.S. Meat package is accompanied by: lime, coriander,chopped white onions, hot sauce, 10 Blue corn tortillas