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.

Sequin-based pitmaster Adrian Davila shares his barbacoa technique. Credit: Photo Courtesy Davila's BBQ If you’ve ever wanted to prepare barbacoa like a pro, Sequin-based pitmaster Adrian Davila has ...

Carriqui Executive Chef Jaime Gonzalez helps keep the fire going in the kitchen and the smokehouse, where the pit slow-cooks barbacoa, brisket, chicken and cabrito. “Food brings people together, and ...

Your neighborhood barbecue joint probably has a weekend special, and it’s likely to be barbacoa. The Mexican delicacy is traditionally made with lamb, but here in the United States beef cheeks are ...

Star counterpart. But the pits are underground and a soup pot filled with a watery mix of vegetables, herbs, and chiles forms the first layer in a long process. A grate is placed on top of the pot and ...

An curved arrow pointing right. Inside El Pica 1 in Texcoco, Mexico, the original barbecue of the Americas is still being cooked low and slow inside of pit ovens. The restaurant's lamb barbacoa recipe ...

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 ...

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. Down East LA side streets ...

An earth oven is one of the world’s oldest cooking techniques, using heated stones, soil, and steam to slow-cook food ...