Aqui Es Texcoco on Chula Vista's Broadway corridor is a barbacoa-focused restaurant that slow-roasts Halal lamb for over seven hours using a specialized oven replicating the underground maguey-leaf fire-pit method native to the Texcoco region east of Mexico City. The lamb is served as tacos, consomé, quesatacos, and plated entrées alongside homemade horchata and Mexican desserts — traditional post-meal sweets that share the Third Avenue dining corridor with the European-style pastries baked at Hans & Harry's Bakery. Featured on the Travel Channel's Bizarre Foods with Andrew Zimmern and in Rachael Ray Magazine, the restaurant has operated on Broadway since 1990, making it one of the longest-running barbacoa specialists in San Diego County. The full-animal program offers lean meat, rib, tripe, cabeza, and sesos alongside standard cuts, and the catering arm scales the same barbacoa format for private events through taquiza-style partners including Taquizas Los Chuchys. Each lamb is slow-roasted in a sealed oven lined with maguey (agave) leaves, producing a seven-hour cook that renders connective tissue into the consomé broth served alongside every barbacoa plate.