The intoxicating aroma of earth, toasted chilies, and slow-steamed beef defines the legendary street markets of Hidalgo, Mexico. This is Barbacoa. Traditionally, artisans craft this dish in a hand-dug pit (pozo), wrapping the meat in agave leaves (maguey) over glowing embers for twelve hours. Fortunately, you don’t need a shovel to replicate that deep, smoky, […]