A Barbacoa in Hidalgo (Part Two)

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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