Where is the best Sunday morning barbacoa in Roma Sur?
Roma Sur holds the city's undisputed crown for Sunday barbacoa at El Hidalguense. This family-run institution on Campeche opens only Friday through Sunday, serving pit-roasted sheep wrapped in agave leaves brought directly from Hidalgo. The meat is incredibly tender, rich, and deeply savory. Order by the quarter-kilo, pair it with a bowl of consommé, and make sure to arrive before noon when the crowd peaks and specific cuts start running out.
What locals actually do
Chilangos treat Sunday barbacoa as a sacred ritual, usually to recover from Saturday night or to gather with family. While there are great street stands across Narvarte and San Rafael, El Hidalguense offers a sit-down experience that does not sacrifice authenticity. Locals always start with the consommé—the rich broth catches all the drippings from the roasting meat—and order a side of squeaky queso fresco and fresh avocados to build their own tacos. Wash it down with a cold pulque or an artisanal beer. Don't be surprised to see families ordering entire kilos of meat to take home in thermal bags for their own backyard gatherings.
A quarter-kilo of barbacoa espaldilla, a bowl of hot consommé, and a glass of cured oat pulque at El Hidalguense at 10:00 on Sunday morning.
Practical notes
- 01El Hidalguense is only open Friday, Saturday, and Sunday from 7:00 to 18:00, so plan your weekend itinerary accordingly.
- 02Credit cards are accepted here, but it is always smart to carry some cash for tipping the musicians who play tableside.
- 03Arrive before 10:30 to secure a table immediately; by midday, the wait on Campeche street can easily stretch to forty minutes.
Good to know
- ✗The restaurant operates strictly on a walk-in basis; they do not take reservations for weekend brunch.
- ✗Barbacoa is sold by weight; a quarter-kilo easily feeds two people when paired with sides and consommé.
- ✗Expect lively mariachi or trio music throughout the afternoon, which makes the dining room loud and energetic.