How 500 Pounds Of Lamb Barbacoa Is Cooked Every Weekend In Texcoco, Mexico | Big Batches

Inside El Pica 1 in Texcoco, Mexico, the original barbecue of the Americas is still being cooked low and slow inside of pit ovens. The restaurant’s lamb barbacoa recipe starts with wrapping lamb in long maguey leaves, and cooking it overnight for 11 hours to create a tender barbacoa full of sweet and smoky flavors. The restaurant sells around 500 pounds of barbecue every weekend for $10 a pound, serving nearly 1,200 people in two days. We visited El Pica 1 to see how to make their lamb barbacoa, and what it takes to make such Big Batches. More Big Batches Videos: How 20,000 People Are Fed With One Torta Frita In Argentina | Big Batches How 160-Kilogram Paellas Feed 1,400 People In Spain | Big Batches | Food Insider How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches ------------------------------------------------------ #Barbacoa #BigBatches #FoodInsider Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: Food Insider on Facebook: Food Insider on Instagram: Food Insider on Twitter: Insider on Snapchat: Food Wars on Snapchat: Insider on TikTok: @insider How 500 Pounds Of Lamb Barbacoa Is Cooked Every Weekend In Texcoco, Mexico | Big Batches