In the seldom-visited working-class neighborhood of Azcapotzalco, Renatos has been quietly preparing some of the best barbacoa (lamb) in Mexico City for over half a century. The barbacoa, panzita (tripe) and consommé are cooked in a brick pit, giving the food a delightful smoky flavor. Top off the meal with some pulque (a fermented agave beverage) from Hidalgo.
It's two and a half blocks northwest of metro Tezozómoc. Note the limited hours.