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This restaurant has been serving Hidalgo-style barbacoa to grateful Mexico City residents for over 15 years. On weekends only, fresh lamb from owner Moisés Rodríguez’s Hidalgo farm is roasted for 12 hours over mesquite and oak in an underground pit, then served in charred agave leaves. An order of barbacoa comes with everything you need to make tacos you'll remember for days; be sure to order the consommé, flavored with meat drippings, chili, and lime, and wash it all down with a glass of pulque (the freshly fermented sap from the heart of one type of agave plant). Though this is barbacoa heaven, the mixiotes (pit-barbecued meats) another Hidalguense specialty, are fantastic as well.