How Gonzalo Ramirez Cooks Traditional Barbacoa in an Underground Pit — Smoke Point

Gonzalo Ramirez is one of the only barbacoyeros in the U.S. who raises and butchers his own lambs. He cooks the barbacoa in a pit, during a process that takes 24 hours. Ramirez sells his traditional Hidalgo-style barbacoa, moronga (blood sausage), consomé, and more streetside in Arleta, California. For more food and restaurant news, sign up for our newsletters: Credits: Producers: Connor Reid, Julia Hess Director: Connor Reid Camera: Connor Reid, Jimmie Armentrout III Editors: Connor Reid, Lucy Morales Carlisle Translator/Fixer: Bill Esparza Executive Producer: Stephen Pelletteri Development Producer: Ian Stroud Supervising Producer: Stefania Orrù Associate Producer: Julia Hess Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal 0:00 - Intro 0:33 - Lighting The Pit 2:27 - Lambs 3:51 - Butchering 4:42 - Dish Prep 8:52 - Building The Pit 11:23 - Packing 14:27 - Selling -------------------------------------------------------------------------------------------------------- For more episodes of ’Smoke Point,’ click here: Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now!