Susan Knight York

"I'm eating a late breakfast today. A trip down Canal to El Pato and I am in my own little version of food heaven. Hopefully third time's a charm because their food is as good as many of the better restaurants in town. It's also as good as my mother's pot roast and I've actually never said that before."

Valen Dawson

"If you don’t know what mixiotes are, they are packets of spiced lamb or chicken steamed overnight in a broth in the ground in the leaves of the maguey plant or banana trees. They are out of this world. I had never had mixiotes before going to El Pato, and now I declare this restaurant to serve the best meal in San Miguel de Allende."

Gran Luchito

"El Pato Barbacoa is the place to go if you are looking for authentic Mexican cuisine with no frills. With plastic tables and chairs in a sort of barn, it’s hardly pretentious. The service, though, is very familiar, and the food is top notch which makes people want to go back."

Xtreme Foodies

"The next best thing to your mother's pot roast. At this thatched-roof palapa at the end of Canal Street, Pilar and Jose Luis will convince you there is no better comfort food anywhere in Mexico."

Lauren Cocking

"Serving a cuisine you’ll struggle to find as good out of San Miguel de Allende, El Pato Barbacoa y Mixiotes is all about the lamb. If you’re not a fan, give this place a miss. If you are, this unassuming street food stand will be your own personal heaven. The menu is limited, but everything served is top-quality and delicious: the eponymous lamb mixiotes (a pit-barbecued meat dish, well-seasoned and often served with cactus)."

Gator and Nuthin

"Try El Pato Barbacoa y Mixiotes. Their barbacoa is done in a traditional style and is super delicious and inexpensive. Pilar the owner speaks good English, and is passionate about her craft. In Mexico, barbacoa is generally eaten for breakfast and lunch. It is first come first serve so if you come past noon, there will probably be no barbacoa left for you."

Mr. & Mrs. Nomad Numbers

"This is hands down the best barbacoa we found in SMA period (and even better than the one we found in Oaxaca). The lady there was wonderful. She offered us a selection of Barbacoa (they use lamb which was delicious) and consommé."

Lauren Cocking

"Serving a cuisine you’ll struggle to find as good out of San Miguel de Allende, El Pato Barbacoa y Mixiotes is all about the lamb. If you’re not a fan, give this place a miss. If you are, this unassuming street food stand will be your own personal heaven. The menu is limited, but everything served is top-quality, think delicious barbacoa."

Tiffany Mead

"The region is home to many families who cook traditional barbacoa, pit-roasted sheep or lamb. And while I’d normally refrain from giving names, a must-have culinary experience is that of barbacoa at El Pato Barbacoa y Mixiotes. The very passionate owners personally walk through every step of the cooking process and show materials used as you enjoy multiple platters."