There’s a seriousness and beauty to a food whose preparation begins with the need to dig a rather large hole. Though it might come as a surprise that throughout the global history of gastronomy, ...

Gonzalo Ramirez is one of the only barbacoyeros in the U.S. who raises and butchers his own lambs, using the meat to create traditional Hidalgo-style barbacoa that he sells street-side in Los Angeles.

DENVER, Colorado — Throughout Mexico, there are different types of barbacoa. The one Jose Avila grew up eating was barbacoa de borrego, or lamb barbacoa, originating from Hidalgo. When he moved to ...

Step into the flavors of an authentic Mexican restaurant with this rich, traditional Barbacoa recipe—complete with tender shredded beef, warm corn tortillas, and flavorful consomé for dipping. This ...

Many home cooks find barbecue intimidating. The irony is that preparing food over smoke and fire is basically primeval—as simple as it gets. It doesn’t take a culinary degree to master. Just passion, ...

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 ...

In northern Mexican states such as Chihuahua and Sonora, some of which is now southern Texas and Arizona, cattle and ranching for centuries were an dominant economic driver for the region, giving ...

The new Barbacoa Hidalguense will bring its traditional dishes from the Huasteca region to Nellis Blvd. this March.