El Hidalguense
Pit-cooked barbacoa and pulque (b,l; $$)
Hailing from the state of Hidalgo, Mexico’s barbacoa capital, this buzzing weekends-only restaurant slow-cooks lamb in a pit to give it a tender smoky taste.
The queso asado (grilled cheese) and pulque (a fermented alcoholic agave drink) pair nicely with the barbacoa. Cash only.
Campeche 155, Roma
Fri-Sun 7am-6pm
+52 55 5564 0538
Metrobús Campeche