Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams. Rick takes us for a “pit stop” at Arroyo, the sprawling three thousand-seat outdoor restaurant in the heart of Mexico City, where we see the dramatic all-day pit-cooking process that transforms hundreds of pounds of lamb into succulent “Barbacoa.” At La Capilla, another outdoor family restaurant in Oaxaca, Rick reveals the mysteries of Oaxacan Barbacoa made with chile-marinated lamb buried in a pit. Back in Chicago, he shows us his favorite way to do pit-cooking at home–without lifting a shovel. It’s all done on the grill using indirect heat and Rick’s foolproof leaf-wrapping technique. He prepares fork tender Cochinita Pibil–Yucatecan-style Achiote-Rubbed Pork Cooked in Banana Leaves, served with a fiery Habanero Salsa.
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