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I arrived at El Hidalguense, named for the state of Hidalgo from which this famed Barbacoa style food comes from, with the promise of a traditional Mexican Sunday brunch by my friend and his neighbors. At the front of the restaurant we passed an employee making consommé from the drippings of barbecued meat. We were led to a table dressed with different salsas, lime, and rice. We ordered our food for the table to share. The consommé that they had been making in the front of the restaurant was extremely flavorful and satisfying. We were brought barbacoa (sheep meat steamed slowly to make it very juicy), a plate of napoles (chopped up cactus), and a plate of avocado and goat cheese. We made tacos
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I arrived at El Hidalguense, named for the state of Hidalgo from which this famed Barbacoa style food comes from, with the promise of a traditional Mexican Sunday brunch by my friend and his neighbors.
At the front of the restaurant we passed an employee making consommé from the drippings of barbecued meat. We were led to a table dressed with different salsas, lime, and rice. We ordered our food for the table to share. The consommé that they had been making in the front of the restaurant was extremely flavorful and satisfying. We were brought barbacoa (sheep meat steamed slowly to make it very juicy), a plate of napoles (chopped up cactus), and a plate of avocado and goat cheese. We made tacos out of these with tortillas. This was also served with fresh squeezed juice.
My friend’s Mexican neighbor told us that we had to try Mexico’s version of caviar, ant larvae. I must admit it was quite tasty and crunchy, but would have preferred it had I not realized what I was eating. We also tried some meat from a sheep's stomach. Hey, when in Rome. . .but I wouldn't recommend this meat very highly.
All in all, I would say the experience was very enjoyable. Overall the food was terrific, and if you are willing to experiment, you may be introduced to lots of new and interesting fare.
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