There’s a seriousness and beauty to a food whose preparation begins with the need to dig a rather large hole. Though it might come as a surprise that throughout the global history of gastronomy, ...

An curved arrow pointing right. 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 ...

DENVER, Colorado — Throughout Mexico, there are different types of barbacoa. The one Jose Avila grew up eating was barbacoa de borrego, or lamb barbacoa, originating from Hidalgo. When he moved to ...

Food writer and chef Adán Medrano shops at Houston's Airline Farmers Market in the opening scene of the food documentary "Truly Texas Mexican." Gabriel Bendahan / Gabriel Bendahan In his upcoming ...

In northern Mexican states such as Chihuahua and Sonora, some of which is now southern Texas and Arizona, cattle and ranching for centuries were an dominant economic driver for the region, giving ...

Crouching over a brick-lined pit dug into the dirt at the edge of an urban vegetable garden, using the palm of his hand to judge the heat emanating from the earth covering the opening, chef Jose Avila ...

The new Barbacoa Hidalguense will bring its traditional dishes from the Huasteca region to Nellis Blvd. this March.