I rarely let a single dish decide a restaurant, but Gish Bac’s Barbacoa Roja is all I need to know.
The consommé is a bright red balance, strong with chilies and savory like drinking meat. The meat itself has a stronger gamey-er finish and slides off the bones in clumps of shredded bliss, actively falling apart as it moves. There's a warm tortilla to wrap it in, some salsa to add the heat, and with a cool squeeze of lime and a dab of cabbage slaw, it will be the best thing I've eaten this year for quite some time.
TLDR: I ate barbacoa made by LA's barbacoa queen, and believe me, she's earned all the worship she gets.
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