Bring 3½ cups (840 ml) water to a boil in a medium pot. Turn off the heat and add the guajillo chiles. Let soak for 20 minutes or until the chiles are softened. Reserve ¼ cup (60 ml) of the soaking ...
Crouching over a brick-lined pit dug into the dirt at the edge of an urban vegetable garden, using the palm of his hand to judge the heat emanating from the earth covering the opening, chef Jose Avila ...
This is some awesome barbecued lamb. It’s the result of a fairly complicated process–a hybrid of braising and smoking. But I figure this is the season for a challenging barbecue recipe, what with the ...
The last place you might expect to get a barbecue cooking lesson is in a cold, wind-swept field in an unincorporated area of Williamson County just north of Austin. Yet, every weekend, Javier Vargas ...
It was a few months ago when we first spotted Ana's Restaurant, a gritty yellow storefront on Maple Avenue with a sign that made us want to slam on the brakes: Barbacoa de Borrego Estilo Hidalgo. Not ...
El Borrego Negro isn’t your typical hole-in-the-wall taqueria. In fact, it’s little more than a hole in the ground. Chef Jose Avila founded the sheep barbacoa operation in late 2020 to bring the taste ...
Next Thursday night, loyal readers: hie thee to your nearest distributor of dead-tree versions of this illustrious publication next Thursday night to see what we, your arbiters of taste (*COUGH*) have ...
THE FIRST TIME I tried barbacoa de borrego was not in Mexico or Texas, where this style of pit-cooked lamb is prevalent, but in Northern California, in a meadow overlooking the ocean, at a table set ...
Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. California, and Los ...
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