Inside El Pica 1 in Texcoco, Mexico, the original barbecue of the Americas is still being cooked low and slow inside of pit ovens. The restaurant’s lamb barbacoa recipe starts with wrapping lamb in long maguey leaves, and cooking it overnight for 11 hours to create a tender barbacoa full of sweet and smoky flavors. The restaurant sells around 500 pounds of barbecue every weekend for $10 a pound, serving nearly 1,200 people in two days.
We visited El Pica 1 to see how to make their lamb barbacoa, and what it takes to make such Big Batches.
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How 500 Pounds Of Lamb Barbacoa Is Cooked Every Weekend In Texcoco, Mexico | Big Batches
47 Comments
Everything smells "hygiene"…
That’s a lot of lamb, plus it’s very expensive
Lamb is my favourite meat, its a staple in Australia. I was pretty surprised the first time I saw how popular it is in Mexico! I would really like to try Mexican lamb dishes, they are completely foreign to me and would be exciting to try.
Like lamb is really popular there, I wonder why its not much of a thing in the US? Is it more popular closer to the order maybe?
barbacoa is soooo good
going on my bucket list
Mexico, the kings of Barbecue.
The villages is where it’s at, the people are beautiful, the food is incredible with so much diversity, I am Aussie but we love Mexican food
When is the next flight to Mexico?
how many lambs do they kill to get 500 lbs? 10?
EDIT: video suggest only 3? Wow, lamb are heavier than I thought.
The real holocaust! Humans are bamboozled brainwashed to point of hellish.
Pre Hispanic my ass!
I regret watching this after I’ve already had dinner. Now I want to barbecue at 11 pm!
That looks delicious!!
Gordan Ramsay: *rubs hands like birdman*
4:46 “Inexplicable” or unexplainable?
Love your vids!
🤤🤤🤤
$10 per pound!!! No wonder everyone is poor
.
i'm amazed by how some cultures can be so biotic (e.g. mexico) and others can be so necrotic (e.g china)
Wow
Very cool mix of smoking and steaming. I can see how western bbq evolved from these technique
Barbacoa on sunday is a must
Bruh, $10 a lb is a freaking steal !
It's not luck… It's work!
`Me looking sad with my jam on toast…..
Their work ethics on point
Bruh i am sure they dont have these in swiggy
I rather have this than any fancy Michelin 🌟Restaurant in New York
FACT
Great recipe from Saul Salamanca
The food and atmosphere at that place is like heaven
Using plastic for hot food… and generating lots of plastic was the thing That I stopped watching this video! They could provide in eco friendly dishes or each customer brings their containers!
It looks good but I can do without the fat. But…. you know what? They aint wrong. Lamb is dry…so… its an acception.
VIVA MÉXICO 🇲🇽
"Barbecue" 😐
"Barbecue" 😐
I like my food how I like my women, Mexican.
Need this in my life 😍
What are these „packages“ the. Put in there?
Everytime I eat a barbacoa or a good molé I always get this huge sense of pride that the Raza has managed to preserve thousands of years of culinary tradition, going back to the old country and seeing the lady's make tortillas from scratch with a a metate is just an incredible experience. Plus the diversity of our cuisine is something that is extremely understated.
I love how rich Mexican foods are!
Amazing!
Imagine if they add some cannabis and poppie seeds in them. Yum yum…
When barbacoa is made like this en posos (underground ovens) you know it’s great.
Se ve exquisita y bien tiernita!
A Sims 4 LGR review?! Have I died and gone to heaven??
This is God's gift to man and man's perfection at its finest. Amen to the love put into preparing the meal
It looks good, but is it better than the barbacoa at chipotle?
Lamb barbacoa… I felt that 😍