They began to work, 60 years ago. The founders are Mrs.Rosalba Pulido and Mr.Isaias Berriozabal. “Barbacoa” is made in Calpuhuac an State of Mexico’s borough Nowadays, Mrs.Claudia Berriozabal, Mrs.Pulido and Mr.Berriozabal’s daughter is in charge. The way to make “Barbacoa” is a little different. First, they dig a hole on the ground, 3 feet aproximately, then they put logs of “encino” (a kind of wood), then they light the fire, once the firewood and the pit are hot, lamb meat is put inside, before they put it in, it is involved or wrapped in “agave” leaves so, firts they set the firewood, then a big pot is put inside to collect meat juices.This liquid is called " consome", a very delicious broth. It is for drinking it as you eat Barbacoa tacos. On the pot they put a grill and on the grill the meat is set. The hole is sealed using a wood cover and dirt.
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