Where is the best place for Sunday morning barbacoa in Roma or Condesa?
Around 10:00 on Sunday is when Roma Sur wakes up for barbacoa at El Hidalguense on Campeche. This family-run institution serves slow-roasted, maguey-wrapped mutton shipped weekly from Hidalgo. The meat is sold by weight—order a quarter-kilo for two people—and arrives with warm, hand-pressed blue corn tortillas. Start with a bowl of the rich mutton broth loaded with chickpeas and rice, then construct your tacos with fresh cilantro, onions, and their spicy pulque-spiked salsa borracha.
What locals actually do
Chilangos treat Sunday barbacoa as a sacred hangover ritual and a family gathering. We do not eat this dish for dinner; by 15:00, the best cuts of meat are gone. While El Hidalguense is the Roma Sur benchmark, locals also head to neighborhood street stalls or tianguis markets for a more casual bite. If you want to try this, look for the steaming metal pots wrapped in tarp at the Sunday market in Condesa on Calle Pachuca. However, El Hidalguense offers a sit-down, comfortable experience with excellent mezcal and pulque pairings that make it worth the slightly higher price of around 600 MXN for a full meal for two.
Order a quarter-kilo of espaldilla (shoulder) for the perfect balance of lean and juicy meat, accompanied by a small pitcher of natural pulque at El Hidalguense.
Practical notes
- 01El Hidalguense is only open Friday, Saturday, and Sunday from 7:00 to 18:00, so plan your weekend itinerary accordingly.
- 02A quarter-kilo of barbacoa costs around 250 MXN and easily feeds two people when combined with consomé and side dishes.
- 03Prepare for a wait of 20 to 30 minutes if you arrive during the peak Sunday rush between 11:00 and 14:00.
Good to know
- ✗Bring plenty of cash, as the restaurant does not accept credit or debit cards.
- ✗Do not skip the consomé broth; it is considered an essential part of the barbacoa experience.
- ✗Request your tortillas as they go; keeping them covered in the basket keeps them warm and pliable.