El Hidalguense Review
This restaurant has mastered the art of preparing Hidalgo-style barbacoa (tender mutton slow-cooked over mesquite). The family has been in the barbacoa biz for nearly four decades; its Mexico City restaurant has been going strong for 15 years. Most people order the barbacoa tacos and the consommé, flavored with mutton drippings. Wash it all down with a potent glass of pulque (the fresh, pre-tequila, semi-fermented mulch from the heart of the agave plant).
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