Pedro Sánchez and wife Julia de Jesús have been serving barbacoa at a roadside stand every Sunday morning for almost 20 years. They set up their stall in Mavoro, a small town two hours west of Mexico City. The recipe they follow was created by Sánchez’s grandfather almost 50 years ago and has never been modified; he is the third generation of his family to serve up Sunday morning barbacoa in Mavoro. On Sunday morning, the barbacoa comes out of the pit at 7:30 and is usually gone by 10:30. Until Saturday morning rolls around again, and it’s time to make the barbacoa.

Source: Los Angeles Times January 19, 2020 15:00 UTC