El Hidalguense

Before its appearance in a Netflix documentary this establishment was already famous for its barbacoa de hoyo, which is served on a burnt maguey leaf, a dish with a smoky, wild aroma that wafts throughout the place. The restaurant is a celebration of this dish which, once at the table, dazzles with its simplicity: rich mutton, blue corn tortillas, onion, lime, cilantro and sauces (the borracha sauce is a gem). Much of El Hidalguense's quality comes from the fact that they raise the animals themselves, feeding them a special diet that gives the meat a particular flavor. It is only open from Friday to Sunday, so your craving will have to wait a few more days for the weekend.