South Philly Barbacoa, the Mexican restaurant recognized among the best in the United States

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This is how a table served by Cristina looks like: BBQ mounted on pens, plates and clay pots for sheep's soup with chickpeas and rice, salad with nopales to accompany, and lemon and cilantro for diners to give the final touch to their taco to taste. Photo: Courtesy of South Philly Barbecue.

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As a good chef, Cristina chooses the best raw material to prepare her barbecue in the style of the State of Mexico. Photo: Courtesy of South Philly Barbecue.

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The maguey leaves are indispensable for the cooking of the barbecue, which is first marinated and then wrapped in the leaves to cook slowly, for 4 or 5 hours in a hole dug in the ground. Photo: Courtesy of South Philly Barbecue.

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To serve it according to the diner's preferences, the different parts of the lamb are separated. The shoulder is what most people ask for. Photo: Courtesy of South Philly Barbecue.

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Cristina prepares her sauces in traditional molcajetes, sautéing the tomatoes with the chile and seasoning them with typical condiments of the Mexican cuisine. Photo: Courtesy of South Philly Barbecue.

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In the restaurant they grind the corn brought from Chiapas and process it to make the dough of the tortillas it serves. Here her husband, chef Benjamin Miller, takes care of the process. Photo: Courtesy of South Philly Barbecue.

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The South Philly Barbecue tortillas are cooked in comal, in the style of the most typical Mexican food. Photo: Courtesy of South Philly Barbecue.

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The consomme itself can become a delicious strong dish. It is usually served only with rice and chickpeas, but the diner can add onion, cilantro, lemon, meat and more spicy. Photo: Courtesy of South Philly Barbecue.

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The facade of the restaurant is colorful and striking; its decoration contains some of the small gifts that their clients and friends give them. Photo: Courtesy of South Philly Barbecue.

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The interior of South Philly Barbecue can fit only 30 people distributed in seven tables. The simple decoration, the colorful plastic tablecloths and the aroma of freshly ground corn make your customers feel at an authentic inn in the heart of Mexico. Photo: Courtesy of South Philly Barbecue.

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Before opening South Philly Barbecue in July 2015, Cristina and Benjamin served tacos in a traveling cart for a year and a half. Photo: Courtesy of South Philly Barbecue.

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His food has caught the attention of people since before he won the recognition of Bon Appétit. Here she appears with Otis Gray, who while interviewing her to make a podcast about her for Hungryradio.org. Photo: Courtesy of South Philly Barbecue.