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 lambbarbacoa 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 everyweekend for $10 a pound, serving nearly 1,200 people in two days. We visited El Pica 1 to see how to make their lambbarbacoa, and what it takes to make such Big Batches.
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