Barbacoa Estilo Hidalgo

Raymundo Sanchez cooks authentic barbacoa de borrego for his predominantly Latino customers out towards Pleasant Grove. His tiny restaurant, which is only open on weekends, serves up roast lamb spiced with guajillo chiles, as well as a mixture of pork heart and liver called pancita, both wrapped in freshly made corn tortillas. There’s also consomme, a soup of chickpeas and rice made from the drippings of the roasted lamb, and menudo for those hungry for a hearty stew of beef tripe. Sanchez’s restaurant may be a little off the beaten path, but it’s worth the hunt. His humble cooking is some of the most authentic Mexican food you can find in Dallas.