Barbacoa: lamb wrapped in maguey leaves and cooked in the ground overnight. It's on the breakfast menu and this stand is an early morning favorite at San Miguel's Tianguis de Martes. Grab a half cup of caldo and an extra helping of Barbacoa, then load up with chopped cilantro, onions and a squeeze of lime. You wouldn't crave another thing all day.

See the blog post: http://tinyurl.com/mqtl59a