El Hidalguense, Mexican barbecue restaurant in Roma Sur, Mexico City.
El Hidalguense is a two-story restaurant specializing in pit-roasted mutton barbacoa prepared by wrapping meat in maguey leaves and cooking it underground overnight. The dish is sold by weight, with half a kilogram serving two to four people.
This establishment carries forward the culinary traditions of Hidalgo state, where the underground pit cooking technique for barbacoa originated centuries ago. The method remains a cornerstone of regional cooking tradition.
The restaurant serves traditional Mexican beverages including house mezcal and pulque, a fermented agave drink with roots in pre-Hispanic times.
The restaurant operates only on weekends, opening early in the morning with freshly prepared barbacoa. It is best to arrive early as supplies are limited and the dish sells out quickly.
The barbacoa arrives with warm tortillas and rich consomme broth made from meat drippings collected during cooking. This broth is often served as an integral part of the meal.
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