A Weekend Must-eat in Mexico City — Barbacoa

It’s weekend, time to eat Barbacoa, local said.

Weekend time. Whispers among the locals echo through the busy streets, saying that it’s Barbacoa time. Every corner you turn, the attractive smell of juicy lamb fills the air, leading you to the lovely stalls printed with the lamb’s picture. Behind the glass cases lie piles of tasty meat call you. But beware, dear tourist, for this gastronomic treasure is only available on weekends, not weekdays.

You may wonder, Why is Barbacoa only exclusively available on weekends?

The answer is Barbacoa has long been associated with weekend gatherings and special occasions in Mexican culture. It has become a traditional dish to enjoy on weekends, as families and friends often have more leisure time to come together and savor a long, hearty meal. This cultural tradition has perpetuated the perception of Barbacoa as a weekend delicacy.

But it is not just a tradition that sets the availability of Barbacoa. The intricate preparation process demands time and dedication. Barbacoa is typically cooked using slow and labor-intensive methods. It involves marinating the meat in a blend of spices, wrapping it in agave leaves, and slowly cooking it over an open fire or in an underground pit. The cooking process can take several hours or even overnight to achieve the desired tenderness and flavors. As a result, it is more practical for vendors to prepare Barbacoa in larger quantities during weekends when there is higher demand.

As you approach the lively stalls, the enticing aroma of smoky lamb grows stronger, leading your every step. The vendors, stand ready to warm the freshly made blue tortillas and fill them with plenty of shredded meat. You hold a warm tortilla in your hands and add some cilantro, onion, and Salsa verde to make extra colors and flavors. With your first bite, the juicy lamb, the spices all dance in perfect harmony, leaving you craving for more.

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