Introduction
History
- ๐๏ธ Founders: Moises and Norma Rodriguez opened El Hidalguense 30 years ago.
- ๐ Origin: The restaurant is named after the state of Hidalgo, known for its barbacoa.
- ๐ Farm-to-Table: The Rodriguezes control the entire production process, from raising animals to selecting agave leaves.
- ๐ Growth: Started as a small weekend fonda and expanded over the years.
- ๐จโ๐ฉโ๐งโ๐ฆ Family Business: The entire family is involved, from social media to waiting tables.
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Menu Highlights
- ๐ Barbacoa: Pit-roasted lamb or goat, wrapped in agave leaves and cooked overnight.
- ๐ง Queso Asado: Broiled cheese with refried beans.
- ๐ Maguey Worms: A traditional delicacy.
- ๐ Ant Eggs: Another unique offering.
- ๐ฒ Mixiotes: Shredded meat spiced with chiles and herbs, steamed in parchment paper.
- ๐น Pulque: A fermented agave juice drink.
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Ambiance
- ๐ Lively: The vibe is lively and crowded, with everyone enjoying their meals.
- ๐ก Rustic: Designed to look and feel like a country ranch in Hidalgo.
- ๐จโ๐ฉโ๐งโ๐ฆ Family-Friendly: Families enjoying barbacoa together.
- ๐ถ Music: Often features live music, adding to the festive atmosphere.
- ๐ป Drinks: Cold beers and tequila are popular choices.
Practical Information
- ๐ Days Open: Friday to Sunday.
- โฐ Hours: 7:00 a.m. to 5:00 p.m.
- ๐ Address: Campeche #155, Col. Roma Sur, Mexico City.
- ๐ต Price: Approximately $380 pesos per person.
- ๐ณ Payment: Accepts cash and cards (cards at the cashier).
- ๐ Parking: Valet parking available.
- ๐บ Media: Featured in Netflixโs Taco Chronicles.
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Customer Experience
- ๐ Reviews: Highly praised for its barbacoa and other traditional dishes.
- ๐จโ๐ณ Owner Interaction: Moy, the owner, is often present and engaging with customers.
- ๐ฝ๏ธ Service: Friendly and helpful staff.
- ๐ Awards: Recognized by Bon Appetit and featured in various food guides.
- ๐ Popularity: Often has long lines, especially during peak hours.
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