Hacienda Barbacoa de Hoyo Don Lole, Traditional barbecue restaurant in Santiago de Querétaro, Mexico.
Hacienda Barbacoa de Hoyo Don Lole is a barbecue restaurant in Querétaro that slow-cooks meat in underground ovens using hot stones and regional herbs. The cooking method takes many hours and creates tender lamb infused with the flavors of maguey leaves and local spices.
The restaurant preserves a cooking method that dates back hundreds of years to pre-Hispanic times when indigenous peoples used earth ovens for preparing meat. This underground cooking technique is one of Mexico's oldest food preparation methods and continues to be practiced here today.
The restaurant is a gathering place where local families meet on weekend mornings to share slow-cooked meat with handmade tortillas and coffee. This weekly ritual connects people to a longstanding cooking tradition rooted in the region's indigenous past.
The restaurant operates mainly on weekends starting early in the morning and closing by early afternoon, with the busiest hours occurring before noon. Advance reservations are highly recommended to secure a table.
Each serving comes from a specific underground cooking pit where the meat absorbs flavors over many hours with maguey leaves and regional spices. This careful separation of cooking areas allows the kitchen to develop different taste profiles depending on customer preferences.
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