BARBACOA is also one of the many morning traditions in Mexico. Barbacoa is lamb meat, slowly cooked in maguey leaves (this is how its cooked traditionally, however, for more practical reasons can be cooked in pots).I wish I could explain how good these tacos are. Some places in Mexico City will just be open from 6am to 11am… because they do all their business in that amount of time.
¡Se me antoja! o: Chamoyada - delicioso! (mexican snow cone - chamoy and lime. Chamoy refers to a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour and spiced with powdered chiles all at the same time.)