A while back, I audioblogged about going for barbacoa. I also touched on barbacoa in other instances (1, 2, 3). Well, today, I went out for another pound of the delicious meat. Just to recap, barbacoa is not the same thing as barbecue. Barbacoa is cooked meat from the head of the cow. The best meat comes from the tongue. Some people can manage to pick the meat off the skull. That creeps me out, so I buy barbacoa already picked off the head.As usual, I went to De Alba Tortilla Factory & Bakery in Mission. I like that they have two options for buying barbacoa. They have regular and especial. Regular barbaco is very greasy. When you make yourself a taco, the grease just drips out the back end. Don't get me wrong, it tastes great. However, I'm committed to my people for the long haul, so I want to avoid clogging my arteries as much as possible. Therefore, my family pays the extra dollar for barbacoa especial. The meat is leaner. The only thing dripping out the back end of your taco after barbacoa especial is the water from your pico de gallo or salsa.
There are plenty of places that sell barbacoa around here on Sundays. For some reason, everybody heads to De Alba. When you arrive, you'll see that the parking lot is full and the drive through has a line at least 5 cars long. If you insist on drive-thru, expect to kill 30 minutes before placing your order. I usually park across the street on the grass and go inside to order. If you wait in line inside, it's 15 minutes to wait.At other places, you could probably be in and out in 5 minutes. The drawback is that you only get the choice of the greasy barbacoa.
That was breakfast this morning, barbacoa tacos and coffee.
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