White guy tacos

[Celerity]

61. Traditional barbacoa is lamb or goat, not beef

How A Pitmaster Has Been Making Lamb Barbacoa Outside Of LA For Over 40 Years -- Smoke Point

Gonzalo Ramirez is one of the only barbacoyeros in the U.S. who raises and butchers his own lambs. He cooks the barbacoa in a pit, during a process that takes 24 hours. Ramirez sells his traditional Hidalgo-style barbacoa, moronga (blood sausage), consomé, and more on the corner of Canterbury Ave. and Hoyt Street off Van Nuys Blvd. in Arleta, California.

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Credits:
Producers: Connor Reid, Julia Hess
Director: Connor Reid
Camera: Connor Reid, Jimmie Armentrout III
Editors: Connor Reid, Lucy Morales Carlisle
Translator/Fixer: Bill Esparza

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal

0:00 - Intro
0:33 - Lighting The Pit
2:27 - Lambs
3:51 - Butchering
4:42 - Dish Prep
8:52 - Building The Pit
11:23 - Packing
14:27 - Selling
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https://la.eater.com/22536604/gonzalo-ramirez-barbacoa-pixley