A Mexican couple has worked the same goat-meat stand for 20 years, using a family recipe that hasn't changed in half a century.
In a special bonus episode of ‘Off Menu,’ Food columnist Lucas Kwan Peterson goes to Mexico City to sample a variety of Mexican food.
Then they pack up the stand and go back to their regular life: On weekdays, De Jesús dedicates her time mostly to taking care of their animals and Sánchez works at a government outpost inspecting animals and agricultural products. Until Saturday morning rolls around again, and it’s time to make the barbacoa.Pedro Sánchez butchers the goat.Goat meat is wrapped in charred maguey leaves before it is cooked into barbacoa.
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