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A Barbacoa in Hidalgo (Part Two)


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Being that preparing the pit and meat must start early in the morning and the unveiling and eating takes place late afternoon, you can imagine that there were a lot more people on hand to help when the barbacoa was finished.

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Slowly, each leaf was unraveled to reveal the glorious food inside.

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The meat was salted while still warm.

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Marco helps Gabriel bring out the bucket with garbanzos and aromatics, now lovingly referred to as the consume.

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In the hacienda, we all gathered for the treats. First the tongue was sent around, followed by bowls of the rich consume, which was probably my favorite thing of all.

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The rest of the meat was delicious and succulent. With homemade tortillas and salsa, it made a perfect taco.

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Lupe, Gabriel and Antonio's aunt, made a nopales salad, made with razor thin pieces of young cactus paddle, tomato and onion.

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Being a guest who doesn't mind a little ribbing, Gabriel gave me one of the eyes. I'm not a very picky eater and I do feel an obligation to try everything, especially when the guest. I like trout eyes a lot and frankly I was looking forward to it. Unfortunately, the flavor is bland and the texture is muy chuy. I'm glad I did it but I'll be OK if no one ever offers me the eyes again!

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All in all, it was a great meal and the good friends and ample booze made it all the better.

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