Barbacoa

Masters of Mexican barbecue, or barbacoa, know that the best meat is roasted in an underground pit. But try telling that to the health department. Former engineer Paco Perez, chef-owner of AQUI ES TEXCOCO in Commerce, invented an oven that mimics subterranean cooking. The result is succulent lamb barbecue flavored with century plant and avocado leaves. Wrap some in a tortilla and enjoy the taste of tradition with a side of consommé.