Barbacoa tacos are normally eaten on a Sunday with family at breakfast time. They’re also a special occasion dish – if there’s a party in a pueblo, Barbacoa Tacos will definitely be on the menu! Preparation of the meat starts the day before when it is traditionally placed in an underground pit and covered in Maguey leaves. This ancient method gives a rich, smoky flavour and a soft, fall off the bone texture. We marinade our Barbacoa Michoacan style using typical chiles from that region, finishing off the dish with homemade smoky salsa negra and spicy pink onions.