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Listen 8 min MORE Francisco Bautista (right) opens the pit in his Santa Maria backyard where he is making a Oaxacan-style barbacoa. Photo by Wonho Frank Lee. Food writer Bill Esparza continues his journey through California for barbacoa the pit-roasted meat found throughout Mexico. In the Central Valley, he encounters the traditions of Oaxaca’s Mixteco communities, where the principle dish is yique, a mixture of broken corn and chiles that is served with the barbacoa and eaten with flour tortillas. In Pixley, a small town between Fresno and Bakersfield, Esparza meets a pitmaster who is raising his own lamb, seeing the process through from beginning to end. Finally, a discovery of a rare barbacoa made with chicken known as ximbò, is found in the Bay Area. Find all of the stops Bill Esparza made in his

United statesCentral valleyEl grandeGonzalo ramirezSanta mariaOaxaca mixtecoFrancisco bautistaWonho frank leeArleta department of motor vehiclesBill esparzaWonho frankBarbacoa mejiaArleta departmentஒன்றுபட்டது மாநிலங்களில்மைய பள்ளத்தாக்குஎல் கிராண்டே