How A Pitmaster Has Been Making Lamb Barbacoa Outside Of LA For Over 40 Years — Smoke Point
Published November 21, 2022
This video has 773K views and 14.3K likes, ranking #4,371,092 globally among tracked YouTube videos by view count.
At a glance
Views
773,105
Likes
14,340
Comments
784
Performance vs. channel
Outlier score
Engagement rate
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About
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 on the corner of Canterbury Ave. and Hoyt Street off V…
- Published
- November 21, 2022
- Made for kids
- No
More features coming
We're working on new analytics and tools. Stay tuned.
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