Luscious, crispy barbacoa torta

I'm assuming it's real head meat, cuz ordinary beef doesn't act this way. The torta de barbacoa at La Mexicana bakery is something else. They bake their own bread - a significant plus, hence the other tortas are good - but when you slow-cook meat until it melts, and render it crispy afterwards, you touch my nerve center. This is the ideal.

I do add Valentina hot sauce at home, though it is already graced with a coupla hot chiles.

Is that the bakery at Burnet and North Loop? Or, if not where?

David Cook

Th La Mexicana Bakery at 1924 S. 1st. I don't know if
it's related to the one on Burnet. Try the pastries as
well.

That's right! It's in Austin.