Casa Gish Bac - Los Angeles

The only thing better than a plate of barbacoa from Gish Bac is a TRAY of barbacoa from Casa Gish Bac, another of my many birthday treats. 

Chunks of chivo shred at the slightest touch into the tenderest bites, best when doused with a viscous consomme, so full of flavor it should be served as a standalone. 

Molotes make a good appetizer before the main, crispy-shells full of soft potato. Combine with black beans and cheese and for best results, but this is not the reason you come to Casa. 

Memelas float with the fragrance of lingering lard, covered with beans and cheese and a layer of carne, both beef and pork are perfection. 

Get what you like, eat what you will, I'm pretty sure everything is excellent, but come for the barbacoa. They use real goat meat in a recipe that's been perfected through decades and generations, and the consomme is the best liquid I've ever tasted IN MY LIFE. Come here for the food, and don't leave without the barbacoa.

Taco Tour #9 - Gish Bac - Los Angeles

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.