Gonzalo Ramirez is one of the only barbacoyeros in the U.S. who raises and butchers his own lambs. He cooks the barbacoa in a pit, during a process that takes 24 hours. Ramirez sells his traditional Hidalgo-Style Barbacoa, moronga (blood sausage), consomé, and more on the corner of Canterbury Ave. and Hoyt Street off Van Nuys Blvd. in Arleta, California.
– Eater
Learn about The Story of Pitmaster who has been making Lamb Barbacoa for last 40 Years, outside of LA in this Video by Eater
The Founder & CEO of TravelFoodCulture.Com is a Passionate Travel, Food and Culture Enthusiast who has widely travelled across many countries and Islands. This Platform is an Open Source initiative to Aggregate and Classify the Free & Open Content on Travel, Food and Culture to Help many Travelers and Foodies in Self Planning their Travel, Food & Culture Itinerary, Trips and Journeys based on the Global & Local Inputs by Finding All the Important things in One Place. All the Information on this Platform is a Result of Personal Global Travel and Food Experiences backed with Information available on Free & Open Internet Platforms like Wikipedia, Youtube and OpenAI. If You want to Join and help in Creating, Aggregating or Crawling Content or Sharing your Travel or Food Experiences for us, Please send us a message at [email protected]
