El Hidalguense

Top 1% of restaurants in Mexico City
7/10

What the experts agree on

This Roma institution's slow-cooked barbacoa—tender lamb roasted in an underground oak pit—is the real draw, paired with pulque and a rollicking weekend-only party atmosphere that fills the massive dining room.

7 expert reviews

“Slow-cooked over aged oak wood in an underground pit, the Hidalgo-style barbacoa at this family-run eatery is off-the-charts delectable.”

– Lonely Planet

Fodor's Fodor's
"This restaurant has been serving Hidalgo-style barbacoa to grateful Mexico City residents for over 15 years." Full review
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An order of barbacoa comes with everything you need to make tacos you'll remember for days; be sure to order the consommé, flavored with meat drippings, chili, and lime, and wash it all down with a glass of pulque (the freshly fermented sap from the heart of one type of agave plant).
Tasting Table Tasting Table
"Like all good BBQ restaurants, you can order by weight here, then fashion tacos with all of the fixings from the meltingly rich meat." Full review
The Infatuation The Infatuation
"El Hidalguense is only open three days a week (Friday-Sunday), but come to this massive Roma Sur restaurant any time during those hours and expect to walk into the biggest party in the neighborhood." Full review
Condé Nast Traveler Condé Nast Traveler
"Weekend barbacoa, cold beers, pulque The vibe Revelers repairing themselves; families enjoying barbacoa The crowd Wholesome The drinks Beer and tequila The food Barbacoa; you don't need..." Full review
Lonely Planet Lonely Planet
"Hailing from Hidalgo, Mexico's famed barbacoa capital, the family behind Hidalguense serve pit-roasted lamb that's slow-cooked over aged oak to give the meat a pronounced smoky flavor...."
Lonely Planet Lonely Planet
"Don't miss out on the delectable barbacoa tacos at El Hidalguense, where lamb is slowly cooked over aged oak wood and pulque (a fermented alcoholic agave drink) flows like water"



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