Archana Ram

"Put in an order for of the house specialty, lamb barbacoa: it's a staple in the rural Mexican town of Texcoco. If you want to roll like a regular, get the traditional plate: it's an epic feast that pairs lamb meat, ribs, tripe, or head with lamb broth, tortillas, salsa, lime, cilantro, and onion."

Katie Dillon

"Lamb barbacoa plate is the must-try dish here."

Bill Esparza

"Order pile of barbacoa and build a taco with bright salsas and papalo (summer cilantro) on top of hot corn tortillas for a taste of Mexico never before seen in L.A. A hot bowl of lamb consommé made from lamb drippings and a helping of pancita (offal stuffed lamb stomach) complete the experience."

Jennifer Lee

"Aqui Es Texcoco specializes in lamb barbacoa and it’s basically what you should order when you are here. A good choice is the barbacoa plate which comes with a variety of lamb parts along with soft tortillas and taco fixings so you can make your own lamb tacos. I tend to favor the rib meat, tender and moist with slightly crispy edges. For those unafraid of a little fat, the head is probably the most flavorful of all the parts."

Mary Beth Abate

"An homage to Texcoco, the region of Mexico considered to be the origin of barbacoa, Aqui es Texcoco specializes in lamb barbecue -- whole lamb covered in maguey leaves and slow roasted for hours. Assemble-yourself platos are served family-style and feature loin or rib meat as well as cabeza, sesos, and pancita (tripe), with a complimentary cup of seasoned lamb broth to dip into for a messy, succulent bite."

Jared Cohee

"A container full of hot tortillas is the place to start, adding various cuts of lamb (you can choose your favorites or a combination), onions and cilantro, and of course salsa on top. The bowl of consomé is fun to take sips from between bites. Squeeze some lime both into this bowl and on top of your tacos."

Xtreme Foodies

"Featured on Andrew Zimmern’s Bizarre Foods, Aqui Es Texcoco serves some of the best lamb barbacoa outside of Texcoco. Choose to get either a BBQ plate and make your own tacos or order the grilled, crispy pre-filled tacos. Make sure to try all the parts: lean meat, rib, tripe, brain and head."

Sarah Pfledderer

"Chula Vista’s cult favorite Aqui es Texcoco has got an off-menu grasshopper taco that’s worth chirping about. The crispy-crunchy chapulines end up tasting remarkably like bacon, and are served plain atop a corn tortilla. Dress them up with chopped onion and cilantro, more squirts of lime, and a drizzle of chile pasilla sauce—or tomatillo for a kick—and munch on the not-too-filling taco."