Their weekend special is lamb barbecue made the traditional Mexican way: a splayed whole sheep cooked over a wood-burning fire (they use a gas grill) and covered with maguey cactus leaves. The result is spectacular. A pound of barbecue comes with five housemade corn tortillas and a mix of chopped cilantro and white onion, a dozen or so quarters of limes and two types of sauces: the verde and the roja.