Barbacoa Estilo Hidalgo......
This small restaurant is only open Saturdays and Sundays -- and you have to make a trek down C.F. Hawn Freeway till you get to Lake June Road, and then drive down a dusty unpaved road. And you have to go early, because sometimes the kitchen runs out of barbacoa y consome -- another good reason for coming here.
Owner Sanchez sears huge hunks of lamb over smoldering wood. Then meat is roasted for nine hours, over a bed of chickpeas that collects the dripping juices. When he's done, the lamb is fall-apart tender, and the chickpeas have evolved into a hearty stew. Together they make for one of the most soulful meals you'll find in Dallas. And one of the cheapest.