EL BORREGO NEGRO
EL BORREGO NEGRO
A Hole in the Ground. A Feast in the Air.
Barbacoa the Way It’s Supposed to Be.
Barbacoa the Way It’s Supposed to Be.
Wrapped in Maguey Leaves, Herbs and Time.
El Borrego Negro isn’t a restaurant concept. It’s a ritual.
This is barbacoa de borrego done the old way: whole lamb, low and slow in a brick-lined pit, often wrapped in agave leaves, pulled at sunrise—then served simply, because it doesn’t need help.
It started as a Denver secret—because the real thing doesn’t usually come with branding, a phone number, and a marketing plan. It comes with smoke in your clothes, fat-glossed consomé, and tortillas made from nixtamalized corn.
If you know, you know. If you don’t: we’ll fix that.
FIND THE SMOKE. FOLLOW THE LINE.
BARBACOA–THE WAY IT'S MEANT TO BE.
El Borrego Negro is pit-cooked, whole-animal barbacoa—lamb cooked overnight in an underground oven, served with consomé, nixtamal tortillas, and the kind of flavor you can’t fake.
TRADITION. REBELLION. RESPECT.
We cook for people, not prestige—food with history, fire, and something to say.
