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About Us

Mexican Barbecue

Steeped in Tradition

Texcoco is a region in Mexico considered to be the birthplace of Lamb Barbecue (Barbacoa) in this country. Along the roads of Texcoco, a rural area 15 miles east of Mexico City, Barbacoa stands and restaurants serve this unique dish. A weekend tradition, Barbacoa now extends across Mexico, as families flock to eateries that specialize in this style of cooking.

The Barbacoa style includes slow roasting meat for more than seven hours in an underground fire pit covered with the succulent leaves of the maguey plant. By using a specialized oven, we’ve replicated this process, making our Barbacoa the closest to traditional lamb barbecue you’ll get in the US. As a result, our restaurant has been highlighted in press across the nation including by The Travel Channel’s Andrew Zimmern and Rachel Ray Magazine.

Many types of meat can be cooked Barbacoa style, however lamb (borrego) is the most traditional. It’s also rich in flavor and considered to be a healthier alternative to beef or pork. Because preparing Barbacoa takes hours and expertise, families in Mexico go out to eat this special food. In addition to savoring the flavors, Barbacoa is also a social tradition, a time for family and friends to bond.

  • Ancient map of the Texcoco region

    Ancient map of the Texcoco region

    Paco cooking Barbacoa in underground oven with Andrew Zimmern and Bill Esparza

    Paco cooking Barbacoa in underground oven with Andrew Zimmern and Bill Esparza

    Maguey flower

    Maguey flower

    Paco and maguey plant

    Paco and maguey plant