WHERE TO EAT The best Mixiote in the world (according to food experts)

"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."

"Forget the taquitos, here's a good recommendation: Taquería Alba. I still haven't forgotten their mixiote tacos."

"Though this is barbacoa heaven, the mixiotes (pit-barbecued meats), another Hidalguense specialty, are fantastic as well."

"Serving traditional seasonal specialties such as maguey worms and grasshoppers since the 1960s. For those who are less keen to experiment, steamed mixiotes is the safe bet."

"This business began selling barbecue from Tulancingo, Hidalgo for more than 60 years. And although outside the place there is a creepy medium-sized Chavo del 8, this space has become an oasis. There, you can find rich mixiotes of lamb."

"This is one of those Saturday street chagarros that I love. The "mixiotero" (let's call the man who owns a stand), is always in a good mood and the mixiotes he sells are served in taco, the lamb meat comes very well marinated. But the best are the sauces and the pineapple cut into squares with onions and chili that gives the tacos an acid touch."

"El Cardenal is one of the most traditional restaurants in this city. The one in Alameda is larger than the other Cardenales, but with traditional delicacies, of course the delicious mixiotes of lamb accompanied with nopales, onions, guacamole and tortillas."