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The Best Traditional Lamb Barbacoa Street Tacos

by TravelFoodCulture.com

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

Lamb Barbacoa Street Tacos

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