What's for Breakfast? Hidalgo-style Mutton Barbacoa

Our first full day in Tijuana on a trip sponsored by Cotuco and the Tijuana Convention and Visitors Bureau involved a food marathon across 7 restaurants, but one night was all we needed to recover, being the pro foodies that we were. The next morning we were all ready to chow down on some Hidalgo-style barbacoa!
Barbacoa Ermita opens only on the weekends and owner Victor Torres roasts one mutton overnight in the stone pit in the garage of his house.
By the way, we're eating in the garage too, which has been outfitted with tables, bathrooms, and a kitchen. Ermita closes when they run out of meat, which is never too late in the day.

Nothing like a glass of jamaica and some mutton barbacoa to start the day.
We start out with a bowl of consomme made with the drippings from the mutton being cooked overnight.
The consomme has been watered down but chick peas were added for extra flavor. Don't drink all the consomme though - this is meant to dip your barbacoa in later.

Then a container full of the lamb and another of corn tortillas were set on our tables and the party began.

This is a DIY affair. Cilantro, onions, and a variety of salsa are set on the tables for you to build your lamb tacos the way you like it.

Tender lamb with that smokey roasted aroma on grilled tortilla, plus all the traditional Hidalguense salsas you can grab off the table.

But that's not all. For the offal lovers, there's also the pancita which is offal stuffed lamb stomach tossed in chile rub.
Even the spices did not hide that strong offal flavors. Yum.

Read more about Barbacoa Ermita from Street Gourmet LA, Food GPS and Table Conversation.

Barbacoa Ermita
Avenida Ermita 807
Mesa Otay
Tijuana, BC
phone: (664) 622-1969
Open Saturday and Sunday from 8 a.m. to 4 p.m.