Where is the best Sunday morning barbacoa in Roma or Condesa?
Sunday morning in Roma Sur belongs to El Hidalguense, a family-run institution on Calle Campeche that serves slow-roasted, estate-raised sheep cooked in underground maguey pits. The meat arrives at your table steaming on a wooden board, wrapped in charred agave leaves. Pour yourself a bowl of rich consomé first, then load up fresh, hand-pressed blue corn tortillas with tender meat, cilantro, chopped onion, and a spoonful of their sharp salsa borracha.
What locals actually do
Chilangos treat Sunday barbacoa as a sacred recovery ritual. We don't just eat the meat; we start with the consomé—a deeply savory broth enriched with chickpeas and rice that cures any late-night mezcal indulgence. Locals usually order by weight, typically a quarter-kilo for two people, which allows you to sample different cuts like espaldilla or costilla. While Roma has several trendy brunch spots, El Hidalguense keeps the tradition pure by bringing sheep directly from their family ranch in Hidalgo every weekend. It is loud, crowded with multi-generational families, and absolutely essential to the local weekend rhythm.
Order a quarter-kilo of mixed barbacoa with a steaming bowl of consomé and a cold oat pulque curado at El Hidalguense around 10:30 on Sunday morning.
Practical notes
- 01El Hidalguense is only open Friday through Sunday from 07:00 to 18:00, so plan your weekend itinerary accordingly.
- 02Expect a wait between 10:30 and 13:30; write your name on the host's list and stay close to hear it called.
- 03Expect to spend about 300 to 450 MXN per person depending on how much meat and pulque you order.
Good to know
- ✗Cash is highly preferred here; card machines can be slow or offline on busy Sunday mornings.
- ✗Ask for 'surtida' if you want a flavorful mix of lean meat and rich, melt-in-your-mouth fat.
- ✗Parking on Calle Campeche is notoriously difficult; arrive via Uber or walk from the nearby Chilpancingo metro.