How A Pitmaster Has Been Making Lamb Barbacoa Outside Of LA For Over 40 Years - Smoke Point
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- Опубліковано 22 чер 2024
- 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 Van Nuys Blvd. in Arleta, California.
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Credits:
Producers: Connor Reid, Julia Hess
Director: Connor Reid
Camera: Connor Reid, Jimmie Armentrout III
Editors: Connor Reid, Lucy Morales Carlisle
Translator/Fixer: Bill Esparza
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
0:00 - Intro
0:33 - Lighting The Pit
2:27 - Lambs
3:51 - Butchering
4:42 - Dish Prep
8:52 - Building The Pit
11:23 - Packing
14:27 - Selling
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This is 40+ years of constant improvement and attention to detail. We venerate the Jiro's of the world for their dedication, but this guy is literally farm to table, taking care of every part of the process including what his goats eat, butchering, prep, etc. It's great to see a showcase of guys like this.
Well said, agree completely. Dedication to the craft
It's been done for over 500yrs before modern times. The Aztec & Mayan been doing this method of barbacoba with forest animals at the time before the Spanish arrived.
I like this comment a lot.
@@chrisgarcia5462 Because there was no other way. Ofc it's also admirable but people generally choose the easy route if it exists. Not this guy though so kudos to him.
No waste to boot. He uses every part of the animal. You can tell how much respect he has for the animals.
Its always refreshing seeing those who put their hearts and soul into everything. His energy and love for what he does in unmatched and had me smiling the entire video. Great bloke.
Same here, it's the passion that he puts into preparing his food that makes it tastes good. Just a little bit of knowledge, passion and patience is what you need to create something otherworldly.
Where can I get some of his food?
Los Angeles
If Michelin gave stars for street food (in places other than Tokyo) this fella would definitely deserve a couple
He deserves a michelin star....
👍
We don’t need those lame ass stars ask Marco Pierre White
@lugaretzia Look up food theory: restaurants are lying to you (Michelin Stars). Michelin Stars is a sham!
@@annebnorman7412Look up food theory: restaurants are lying to you (Michelin Stars). It’s a sham!
I've always been so proud being mexican, watching stuff like this just reinforces it. I love my people and the traditions we carry. Amazing food with such respect and care for everything involved.
I suggest you listen to some Graham Hancock, he has many fantastic stories from your ancestors that you probably don't know
@@evoknz yea he knows his stuff.
Well said, poopymcpoop
we're lucky to have such an amazing culture next door. too many people just don't get it. mexico is amazing and its people are fantastic.
If more people got to watch this and appreciate the love and mastery of this craft it would make the world a better place. Not many Americans can say they share the same passion for anything. Let alone gratefulness for their position in life. And this is coming from a white Southern Californian.
I love his passion for what he does. I truly wish this man the best in everything he does in life
Muchas gracias Que dios me lo bendiga
@@gonzaloramirez7479 cual es tu dirección? Estoy en LA y quiero probar tu barbacoa
@@gonzaloramirez7479 donde vive gonzalo pa probar sus tacos o donde lo encuentro ?
The people in Arleta, California are so very very lucky to have access to this kind of spectacular food. It looks amazing!
Yes we are, been eating here for years…
Where exactly does he sell n what days would like to get some my self
@@rookiechrisxP right across the way from the DMV on Van Nuys and Canterbury Ave, Saturday and Sundays opens at 7am-2pm you can’t miss it,he always has people packed…
What about Palmdale where does he set up? Does any one know?
@@miguelmolina6547I think his ranch is in Palmdale but they sell in arleta
the passion, care for his animals, and love for what he does is so so evident. makes me smile
@barbacoaramirez_
JajajajajajajajajajJ 😂😂😂😂😂😂😂
@@jezzie1965 🤔
I have never seen anyone work as hard as this entire team does in this video. Wow. Impressive.
Mexicans.
Hardest workers around.
It's so nice to see them using the entire animal. That's how you know someone truly values them as another living being.
@barbacoaramirez_
Lmao my guy, it just means they were raised poor.
Native American culture
@@TactlessGuynah leva you just dont know whats up. easy as that..
This is very true! We (Mexicans) eat the face, guts, stomach, all of the animal.
We don't waste any of it.
its chefs like Gonzalo that keep me motivated. I am a chef by trade and in my younger days I was inspired by Michelin star chefs. You know, $300-600/person dinners, super fancy blah blah. Nowadays, these are my chefs. Down to earth, not pretentious and a REAL passion for what he is doing/cooking. Raising your own livestock for this is wild and amazing. I am about 2.5/3 hours away from this man. Gonzalo I will see you soon hermano. Te miro chingon, te voy a visitar de Santa Barbara!
The respect he shows his animals is admirable
He is an honest man.
👍
I love how he loves his grandparents & he's so dedicated an passionate about his craft. Not to mention, the tacos look great! A great showing from Gonzalo & the Ramirez family!
The tacos are his craft
I am so proud of my family they continue to succeed and do great things in life! Continue doing great things Ramirez Family 👏🏽
Gracias Mija
Jillian, what days and times are they serving?
@@JavierLopez-ht7xe Saturday’s and Sundays 7 am till around 12 or until we sell out
@@jillianrosales411 could u shoot the addy to try it out also my dad is trynna buy a borrego
@@gonzaloramirez7479you are amazing
I wanna drink beer and listen to this man talk about his passion all day!! Big respect !!
beer and a couple of barbacoa tacos sounds like a good way to start the morning, Porky ol boy!!
@@FuckYouWhosNext it really does sound like a perfect way to start the day 🔥😂
This is one of the best videos I have watched. His passion is also what I see reflected a lot in my family, very methodical work and great heart and love for family.
@barbacoaramirez_
No mames wey
@@jezzie1965 🤔
Passion in this man’s soul
And the fact he can share it with his food is what makes it even better
🍎
So many different cultures have similar pit cooking techniques. All of them are just serving up incredible food. This is as authentic as can be.
@7:04 when he speaks about his grandfather I had a moment of seeing him as a little boy looking up starry-eyed at his grandfather's work. It's a small moment but it makes me smile seeing traditions like these carried on by the next generation!
A lot of reverence and love for the craft and process in him, i love it. thank you for the video!
Im at work, i struggled thruought the video so i could keep myself from crying, and im a grown ass man, this guy, my respects
Mexicanos….mi gente trabajadora. Que orgullo!
@barbacoaramirez_
We have 2 locations one in Arleta it’s on the corner of Canterbury and Hoyt st or in Palmdale on the corner of 47th st and Pearblossom
Bueno cuando salen de su país claro salieron de su zona de confort pero en su tierra natal puro flojo al fin siempre habrá frijol y tortillas
The process, the detail, the passion, the tradition...everything about this is simply amazing. Such a beautiful work of culinary art and tradition
Como me encanta el calor de nuestra cultura. Al ver al señor en lágrimas y recordar a sus antepasados me hace apreciar más su pasión.
@barbacoaramirez_
Legendary Mexican mentality. Doing things with utmost determination and passion. respect!
I like the way he expresses his knowledge on barbacoa, there is a method to his madness and he's a genius, he didn't need to go to culinary school, it's in the blood line, let's hope his children carry on the tradition and expand.
Attention to detail in every single step. That's dedication and it's all natural to him. What a treasure!
@barbacoaramirez_
One of the best episodes on this channel. Great translation as well. Respect to this maestro
The time and care he puts into every single element of his food is admirable, and really shows how perfect he wants it to be for his customers. I love that kind of attitude.
Those who work hard and appreciate where they comes from, deserve all the respect and admiration!
So much of hard work going into making those Tacos....I am absolutely sure that it is very delicious....my respect for this man who made it possible...love from India 🇮🇳
Le mandamos saludos viejon
@@gonzaloramirez7479 bueno soy bastante joven
@@foxtrail975 viejon is Mexican slang for friend.
The attention to detail is real. I think these would be some of the best I've tasted if I get the opportunity. It looks amazing.
barbacoaramirez_
@@nxrmessyahh7159 what's that??
@@ceerstar851I believe that’s his name/taco stand
We need more honest, hard working guys like this in the world today to help the next generation. To show them that a craft or skill set is worth taking the time to learn and that apprenticeship can be a rewarding and fruitful way to grow up and earn a living.
Barbacoa looks appetizing. For meat consumers, this would be their go-to pick. Somehow the whole process is interesting to watch. It takes every strength and effort to get everything prepared properly.
The love, the enthusiasm, the pride.
Many blessings 🇹🇹🇹🇹🇹🇹
Hate watching this at midnight, got my mouth watering 😂
We have 2 locations one in Arleta it’s on the corner of Canterbury and Hoyt st or in Palmdale on the corner of 47th st and Pearblossom
Yeah not a good idea to watch this if you are hungry 😭
Respect. Homie shows were he cuts the lamb on himself. Having that empathy aftertaking so many out, respect.
@barbacoaramirez_
This man has a beautiful and generous spirit about him. It feels like serving others is his life mission and he's living his dream!
Fascinating to see how much time, effort and love is put into his craft. Great series.
This has been my favorite episode so far. No kitchens, no formality. Just love for cooking and what he does
It's kind of sad that the CC doesn't translate "animalito" everytime this gentleman uses it, there is a lot of tenderness in that word.
I feel so privileged to see this great man doing his thing..!!!! He got that soul
Bravo from Cyprus whell done may God keep you and family healthy
We have 2 locations one in Arleta it’s on the corner of Canterbury and Hoyt st or in Palmdale on the corner of 47th st and Pearblossom
his passion and faith paid off indeed, may he live long and bountiful 🙏🏿
Gracias viejon de aqui pa alla 🙏🏻
Que dios me lo bendiga
Esta es nuestra Jente latina trabajadora y con nuestras raises muy claras, hojala hubiera mas jente como este don. El es onesto y algo que nos tiene marcados es por que siempre le echamos el pilon a todo. Me siento muy orgulloso de nuestra jente trabajadora y humilde.
Muchas gracias 🙏🏻
This is absolutely incredible, I’ve never seen so much dedication love and perfection for the craft ❤
Muchísimas felicidades Señor y gracias por contagiarnos con su alegría y las ganas de salir adelante sin importar la situación en la que este encuentre.🙏
Talk about love for the craft, decades in and decades out, this guy is absolutely amazing
As a lover of everything that goes on to this process, I'd love to spend a few days with some barbacoa masters to learn and practice this art.
Cuando gusta
This looks sooooo good! Hopefully I can try his lamb tacos one day.
Wow he’s special just by how he treats and respects his animals and his kids and family even the clients 👍🏼👍🏼may God keep blessing him
Que dios me lo bendiga
🍎
Its very interesting how close Pancita is to Scottish haggis which is also the lungs heart and kidney but with added pearl barly and oats sometimes then cooked in the sheep's stomach. I would be very interested to try this Pancita.
It is very delicious and it has a more intense flavour than the rest of the meat, If you have the chance someday, eat a taco of barbacoa with a bowl of consomme
Well when we were under Spanish rule they gave us the intestines and they ate the meats that's why we eat it plus its delicious
@@adane773 I really want to !
inspiring episode, thank you for producing this and delivering his story
What amazes me so much is the volume of food produced relative to the wastage. I don't think he wasted an ounce of this lambs throughout the process. The cuts and butchery were extremely basic so he wasn't looking for super clean fillets and segments meaning all the meat was used. And cooking with the offal and blood, that's old school flavour and delicious
What a humble guy
You can see how this gentleman loves his work. He has so much passion and respects the food.
Man I wish I could eat with this man!
This reminds me of our New Zealand Hāngī pit cooking. So delicious and brings everyone together.
Respeto camarada. Que chulada de Trabajo y pasión por lo que ase . Me quito el sombrero
Thanks for this great episode eater 👍🏾
It's Eater... with a capital 'E'... 👍
There's a man who's in love with his job and lives every moment of it.. and I love this entire story very wholesome great coverage 👏 ❤
This is a true craftsman 👏
My mouth is watering... Looks delicious!!
🤤🤤
He makes my heart feel joyful 👍🏾🇬🇧💙
People like this man are what makes America the great country that it is. Superb people bringing hard work, passion and heritage from their native lands to become part of this great melting pot. We need more people like Mr. Ramirez in this world; the pride, passion and energy he puts into his honorable work are outstanding
This is his Native lands
a guy selling street tacos is not what makes america great. america was great before mass immigration from south america. they are simply coming to an already successful country and idiots like you are giving them credit for existing here.
Yeah cause America got no heritage culture
Awesome video. Can’t wait to visit the valley in a few weeks and visit this sport. Looks delicious.
Una location esta en San Fernando (Canterbury y Hoyt st ) enfrente del dmv de Arleta segunda location esta en Palmdale en la ( Pearblossom hwy y la 47th st)
What beautiful food. Absolutely perfect!
@barbacoaramirez_
respect for this man. need to check out his spot
Passionate family man it don’t get any better than that!!! God bless
Everything looked amazing.
What a good dude he is.
Que dios me lo bendiga ❤
The same principle is used in Oman🇴🇲 widely to make a traditional meat meal called "Shewa". Resulting meat is super tasty, but has to be eaten fresh and warm to best enjoy it.
Just excellent to see the share dedication to the craft. Old school thinking , old school ways.
If you are watching these kinds of videos. You will know who are cooking for themselves and cooking for everybody. And as you can see, this guy is both. He really dedicated his time perfecting his craft for his own satisfaction and to let everybody love his food.
Wow!!! What commitment and care for his craft and traditions. Farm to table 10× blessed.
awww, i love this series so god damn much.
Gracias Por todo @ eater
This is the definition of GANAS! Great story!
That was a great story and those tacos and consume look amazing.
such a hard worker man.....bravo gonzalo !!
he so happy talking about his product, good for him and power to you!
What a great man this Gonzalo!
What a process! Looks yum!
Man just had dinner but somehow watching this video just got me so dang hungry.
I want some tacos 🌮 😩
@barbacoaramirez_
The passion is real. I love it 😊😊😊
@barbacoaramirez_
Wishing him the best, love seeing these type of people 🙂
All the love and passion put into raising the animals, butchering, cooking, and serving is without a doubt the super ingredient into a delicious meal. God bless him, his family, and business.
@7:24 when he shows emotion speaking about his parents and grandfather who taught him, I really felt that!
As a fist generation sheep farmer and a absolute lover of good Mexican food…this makes me so happy.
You have sheep farm ?
@@nxrmessyahh7159 yes @eichnerfamilyfarm
@@stews7 that’s your Instagram?
Dedication and Hardwork. 👏🏽
Excelente se nota que ama lo que hace.
I love this mans respect for everything he cooks with and uses
Don Gonzalo mis respectos !!!! Que rica barbacoa neta !!!
Humble Man and Son.. Erick is one of my loyal customer and the Barbacoa is the best.. blessing to your family Erick.. 🙏
bruh why he gotta make me cry! Respect to him and respect to his craft! Wish one day I get to try his food!
Great commitment on every day . keeping good standard .
Eso es todo viejon su abuelo debe estar orgulloso de usted mis respetos para usted y su Bonita familia
@Barbacoaramirez_
@@nxrmessyahh7159 gracias
We have 2 locations one in Arleta it’s on the corner of Canterbury and Hoyt st or in Palmdale on the corner of 47th st and Pearblossom
Real passion and love for food make miracles, Hidalgo’s Barbacoa so far is the Best of Mexico 🇲🇽!
@barbacoaramirez_
The beast...workings haven't seen..in 20 ♥ ..... this its pure . Sacrifice..very thanks..mexico Man ,Big Man ..I love this guys!
Love his attitude and positivity what a great all around dude I hope to try his tacos soon
@barbacoaramirez_
Such an honest man in the big sense of the word...
Love love love this video. !!!!!
What a great & humble man! Love to come and try out his Barbacoa!
We have 2 locations one in Arleta it’s on the corner of Canterbury and Hoyt st or in Palmdale on the corner of 47th st and Pearblossom
Such amazing dedication for a tradition
Muchas Gracias!
I know where I'm trying to go this weekend.
We have 2 locations one in Arleta it’s on the corner of Canterbury and Hoyt st or in Palmdale on the corner of 47th st and Pearblossom we would love to see you there 😊
@@jillianrosales411 thanks for replying. I'll see you tomorrow in Arleta coming from L.A. 🤩😜🤤🤤
@@jillianrosales411 only on sundays?
@@marcozavaleta4468 Saturday’s and sundays from 7 till 12 or until we sell out