La Oveja Negra Eatery Menu

More than just a broth, consomé con barbacoa is a rich, soul-warming dish where tender, slow-cooked lamb meets its own deeply flavorful juices. As the barbacoa steams inside the maguey-lined pit, its natural drippings slowly infuse the broth with an unmatched depth of smoky, savory goodness. Served piping hot, this consomé is often loaded with shredded barbacoa, adding succulent, melt-in-your-mouth bites to every spoonful. The broth is enriched with garbanzos (chickpeas), rice, and aromatic spices, creating a hearty, deeply satisfying experience. Pro Tip: A Cure for All – Known as a remedy for hangovers and cold mornings, making it a favorite for weekends barbacoa feasts.

Champurrado: A Velvety Mexican Chocolate Drink with a Soulful Embrace Picture yourself holding a steaming cup of champurrado, its rich aroma of Mexican chocolate, toasted corn masa, and cinnamon swirling through the air. The first sip is pure warmth—thick, creamy, and indulgently smooth, with a depth of flavor that only tradition can create. The secret to champurrado’s velvety texture lies in the nixtamalized corn masa, which gently thickens the drink, giving it a silky yet hearty body. The deep, bittersweet notes of stone-ground chocolate melt into the mixture, while the fragrant cinnamon and piloncillo (unrefined cane sugar) add layers of warmth and caramelized sweetness. Some variations include a hint of vanilla or anise, elevating the flavors with a subtle aromatic complexity. As you sip, the warmth travels through you, a comforting embrace that feels like home, like a slow morning in a Mexican kitchen, where the sound of a wooden molinillo whisking the drink to frothy perfection fills the room. Served alongside tamales or pan dulce, champurrado is not just a drink—it’s an experience, a moment of pure nostalgia and indulgence in every sip.

Pancita, As it steams inside the maguey leaves, it absorbs all the juices and seasonings, resulting in an intensely rich and mouthwatering flavor. A Dish for the Bold & Adventurous Pancita is a true connoisseur’s dish, offering a deeply satisfying, velvety texture and an intense, spice-infused depth of flavor. it’s a must-try for those who love bold, authentic flavors and appreciate the culinary traditions of Mexico City.

Unwrap a tamal de rajas, and let the steam carry its intoxicating aroma—earthy masa, fire-roasted chiles, and the deep, herbal scent of banana leaves. The masa, soft and pillowy, cradles tender strips of roasted poblano peppers and ribbons of melting Oaxaca cheese, a combination that brings just the right amount of smokiness and creamy indulgence. Pro Tip: Paired with a cup of Champurrado, A Velvety Mexican Chocolate Drink, this dish is more than just a meal—it’s a celebration of tradition, wrapped in banana leaves and crafted with love.

This beloved Mexican agua fresca is made from soaked rice, cinnamon, and vanilla, blended into a silky, dreamy elixir that’s both refreshing and comforting. The rice imparts a naturally light, starchy sweetness, while the cinnamon adds a warm, aromatic depth. Some versions include almonds or condensed milk, making it even richer, while others keep it light and crisp, perfect for quenching thirst on a hot afternoon.

From the moment you twist off the cap, Jarritos Mandarina comes alive with a lively pssst, releasing a wave of zesty orange aroma that instantly awakens your senses. The vibrant tangerine-colored fizz swirls in the glass, its fine bubbles rising in an eager dance of refreshment. The first sip is pure citrus bliss—a perfect balance of sweet and tangy mandarin orange, bursting with juicy, sun-ripened flavor. Unlike artificial orange sodas, this one captures the true essence of mandarina, delivering a naturally bright, slightly tart, and deeply fruity taste that lingers on the palate. The crisp carbonation adds a refreshing edge, making every sip light, bubbly, and intensely satisfying. It’s the ultimate thirst-quencher, perfect for pairing with spicy tacos de Barbacoa, its citrusy punch cutting through bold flavors with ease. Best enjoyed ice-cold, straight from its signature glass bottle, Jarrito de Mandarina isn’t just a soda—it’s liquid sunshine, a fizzy celebration of Mexico’s love for bold, authentic flavors, and a nostalgic taste of pure, citrusy joy.

The moment you pop open a glass bottle of Mexican Coke, you hear that unmistakable hiss—a promise of pure, refreshing indulgence. Tiny bubbles dance along the sides of the glass as you pour, creating a frothy caramel-colored fizz that releases an intoxicating aroma of deep, rich cola with hints of vanilla and spice. The first sip is bold and effervescent, the carbonation sharper and crisper than its canned counterpart. The difference? Real cane sugar. Unlike mass-produced sodas made with high-fructose corn syrup, Mexican Coke is sweetened with pure cane sugar, giving it a smoother, more natural sweetness that lingers pleasantly without being cloying. Its flavor profile is deeper and more complex, with a perfect balance of sweetness, acidity, and caramel undertones. It’s rich yet refreshing, nostalgic yet timeless, a sip of old-school soda perfection. Best enjoyed ice-cold, straight from the iconic contoured glass bottle, Mexican Coke is the ultimate companion to Barbacoa y Consomé. With every sip, it delivers not just refreshment but a taste of tradition, authenticity, and pure, fizzy bliss.

Brewed in a traditional clay pot (olla de barro), this iconic Mexican coffee isn’t just about caffeine—it’s about depth, culture, and nostalgia. The clay pot gives it a uniquely earthy undertone, enhancing the natural boldness of the coffee beans, while the piloncillo (unrefined cane sugar) melts slowly, adding a deep, caramel-like sweetness. A whole cinnamon stick simmers alongside, releasing its woodsy spice, creating a perfect balance of rich, robust coffee and warm, fragrant sweetness. Some variations include orange peel, anise, cloves, or even a touch of chocolate, adding layers of complexity to each sip. The first taste is bold yet smooth, the warmth spreading through you like a cozy blanket. The slight smokiness from the clay, the gentle sweetness of the piloncillo, and the spicy kiss of cinnamon make it an experience rather than just a drink. Served in a rustic clay mug, café de olla is best enjoyed slowly, alongside tamales, pan dulce, or a crisp morning breeze. It’s not just coffee—it’s a ritual, a tradition, and a sip of Mexico’s soul in every cup.

As you unwrap the red tamale, the first thing that hits you is the deep, smoky aroma of dried chiles, slow-cooked pork, and warm masa, all infused with the delicate scent of the banana leaf that cradled it during steaming. The masa, soft yet firm, is tinted a rich, brick-red from the vibrant guajillo and ancho chile sauce that has been kneaded into it, giving each bite a whisper of warmth and a depth of flavor. Pro Tip: Best enjoyed with a steaming cup of champurrado or café de olla, a red tamale de puerco is more than a dish—it’s a celebration of Mexican tradition, bold flavors, and comforting warmth wrapped in every bite.

As you gently unwrap the tamal verde de pollo, the banana leaf peels away to reveal a soft, golden masa, still glistening with steam. The first breath of its aroma is intoxicating—earthy banana leaf, roasted tomatillos, fresh cilantro, and tender chicken, all woven together into a masterpiece of flavor. The masa, light yet rich, carries a subtle depth from the chicken broth it was mixed with, and the banana leaf has infused it with a delicate, almost buttery, herbal fragrance. Unlike tamales wrapped in corn husks, these are extra moist, silky, and slightly smoky, thanks to the leaf’s natural oils. Pro Tip:Paired with a steaming cup of champurrado or café de olla. More than just food, this is a warm embrace, a piece of history, and a celebration of the bold, bright, and soulful flavors of Mexico.

More than just a broth, consomé con barbacoa is a rich, soul-warming dish where tender, slow-cooked lamb meets its own deeply flavorful juices. As the barbacoa steams inside the maguey-lined pit, its natural drippings slowly infuse the broth with an unmatched depth of smoky, savory goodness. Served piping hot, this consomé is often loaded with shredded barbacoa, adding succulent, melt-in-your-mouth bites to every spoonful. The broth is enriched with garbanzos (chickpeas), rice, and aromatic spices, creating a hearty, deeply satisfying experience. Pro Tip: A Cure for All – Known as a remedy for hangovers and cold mornings, making it a favorite for weekends barbacoa feasts.

Pancita, As it steams inside the maguey leaves, it absorbs all the juices and seasonings, resulting in an intensely rich and mouthwatering flavor. A Dish for the Bold & Adventurous Pancita is a true connoisseur’s dish, offering a deeply satisfying, velvety texture and an intense, spice-infused depth of flavor. it’s a must-try for those who love bold, authentic flavors and appreciate the culinary traditions of Mexico City.

Steamed slowly for over eight hours, each strand of lamb barbacoa glistens with its own natural juices, a mesmerizing balance between succulent tenderness and a hint of crispiness from the outer edges. The first bite unveils a bold yet delicate symphony of flavors—a beautiful harmony of deeply savory, slightly smoky, and subtly herbal notes, infused with maguey leaves and traditional spices. The meat, effortlessly melting in your mouth, carries the essence of slow-steamed perfection, a culinary masterpiece crafted with the care and expertise passed down through generations. Every bite is an irresistible experience of pure indulgence, a testament to the rich traditions and passion behind this beloved Mexican delicacy.

Pancita, As it steams inside the maguey leaves, it absorbs all the juices and seasonings, resulting in an intensely rich and mouthwatering flavor. A Dish for the Bold & Adventurous Pancita is a true connoisseur’s dish, offering a deeply satisfying, velvety texture and an intense, spice-infused depth of flavor. it’s a must-try for those who love bold, authentic flavors and appreciate the culinary traditions of Mexico City.

Steamed slowly for over eight hours, each strand of lamb barbacoa glistens with its own natural juices, a mesmerizing balance between succulent tenderness and a hint of crispiness from the outer edges. The first bite unveils a bold yet delicate symphony of flavors—a beautiful harmony of deeply savory, slightly smoky, and subtly herbal notes, infused by maguey leaves and traditional spices. The meat, effortlessly melting in your mouth, carries the essence of slow-steamed perfection, a culinary masterpiece crafted with the care and expertise passed down through generations. Every bite is an irresistible experience of pure indulgence, a testament to the rich traditions and passion behind this beloved Mexican delicacy Pancita, As it steams inside the maguey leaves, it absorbs all the juices and seasonings, resulting in an intensely rich and mouthwatering flavor. A Dish for the Bold & Adventurous Pancita is a true connoisseur’s dish, offering a deeply satisfying, velvety texture and an intense, spice-infused depth of flavor. it’s a must-try for those who love bold, authentic flavors and appreciate the culinary traditions of Mexico City.