The restaurant's lamb barbacoa recipe starts with wrapping lamb in long maguey leaves, and cooking it overnight for 11 hours to create a tender barbacoa full of sweet and smoky flavors.

Specializing in barbacoa de borrego estilo Hidalgo — smoked lamb prepared in the traditional style of Mexico’s Hidalgo region — Vargas, along with his son Emilio and business partner Keith ...

Fracisco “Paco” Perez later became an engineer and found work in Spain, but his passion for barbacoa drew him back to Tijuana to work with his mother (his uncle retired). Soon after ...