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Very Important Taco: Lamb Barbacoa Taco

Get it at Nine-Ten



Published:

Photo by Corey Hollister

Jason Knibb is one of the country’s best chefs. But for Nine-Ten’s lamb barbacoa tacos, he credits sous chef Rocio Gurriaran, whose experience includes her native Spain’s Michelin-starred Casa Marcelo. Deliciously fatty lamb belly is smoked and marinated in adobo sauce (with guajillo and ancho chilis, plus spices like cumin and clove), wrapped in banana leaves, and slow-cooked until tender. The braising liquid is then smashed into potatoes, smeared on a corn tortilla, and finally topped with the lamb, onions, Cotija cheese, and toasted pepitas. It’s served with a side of salsa borracha (Roma tomatoes, chile de árbol, citrus, and tequila). The result is like a cross between a Mexican shepherd’s pie, vaquero barbecue, and a soft taco. Phenomenal. 

910 Prospect Street, La Jolla

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