October 14, 2022 - Throughout Mexico, there are different types of barbacoa. The one Jose Avila grew up eating was barbacoa de borrego, or lamb barbacoa, originating from Hidalgo.

When he moved to Colorado and began working in kitchens, he couldn’t find any chefs or restaurants making traditional barbacoa the way it’s done in Hidalgo. Two years ago, he decided to become the first in the Denver metro area.

Avila started El Borrego Negro, a Sunday popup offering barbacoa by the pound. He cooks one full lamb each week.

“This is more about the passion and the love, and it’s super personal for me to re-create a piece of my childhood every weekend," Avila said. "I think that is super neat and super cool. I am super happy that I get to experience that on a daily basis."

Since its inception, Avila’s cooking has gained national recognition. He was recently named a finalist for the James Beard Foundation’s Restaurant and Chef Awards.

Read the full article here.