When you can’t make lamb, goat or beef head barbacoa in a pozo, you go to your favorite barbacoa taqueros y taqueras. From Sunday morning traditions to more modern takes on barbacoa, we’re taking a deep dive into barbacoa in Central Texas. We’ll first spend some time with La Santa Barbacha, where they put more of a modern take on barbacoa for those everyday eaters. Then we’ll drive out on a Sunday morning to La Pulga, or as some of you might know it, the 812 Outdoor Market and get it by the pound. Guests include Rosa, Daniela, Uriel, and Doña Landaverde from La Santa Barbacha and Don Miguel Moreno of La Santa Rosa.

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

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