Barbacoa is succulent shredded mutton, pit roasted in maguey leaves. Here it is served as tacos, best topped with chopped cilantro, onion, deep red salsa and a squeeze of lime. A bowl of broth makes a nice accompaniment, as does a cold beer. The Barbacoa Almanza family sets up their tables at the southwest corner of the main plaza, across from the fruit and vegetable vendors. They are there weekends, and on every Wednesday where they set up further down the street. Malinalco, State of Mexico.