El gallo de la barbacoa - 48380 Puerto Vallarta
4.8/5
★
based on 5 reviews
Contact El gallo de la barbacoa
Address : | 48380, Venustiano Carranza 341, Emiliano Zapata, 48380 Puerto Vallarta, Jal., Mexico |
Phone : | 📞 +778 |
Categories : | |
City : | Jal. |
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Saúl Abarca on Google
★ ★ ★ ★ ★ Muy rica, la carne está jugosa al natural el adobo que le ponen muy sabroso, los muchachos que atienden son amables y atentos me encantó su agua de piña, totalmente recomendables.
Very rich, the meat is naturally juicy, the marinade that they make it very tasty, the guys who serve it are friendly and attentive, I loved their pineapple water, totally recommended.
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Paquito Arellano on Google
★ ★ ★ ★ ★ Tacos riquísimos! Los recomiendo ampliamente! Probé agua de Naranja,, también muy rica!! La carne muy suave, muy ricos de verdad, me sorprendieron, ah y los chavos encargados,, a todo dar! Si vienen a Vallarta,, tienen que venir a probarlos!
Delicious tacos! I highly recommend them! I tried orange water, also very good! The meat is very soft, really rich, they surprised me, oh and the guys in charge, at full speed! If you come to Vallarta, you have to come try them!
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Mark Wilson on Google
★ ★ ★ ★ ★ Excellent! Becareful of the Green sauce as it is hot like wasabi.
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Jess yi on Google
★ ★ ★ ★ ★ We walked by Humberto’s taco truck a few times this week and finally found a seat for lunch today. BEST lamb (borrego) barbacoa tacos / only version of lamb I prefer to eat going forward. Stopped for goat tacos originally but they were sold out until Saturday! If they offer you guayava aguas fresca—it’s a must try, too.
Open 7am-1pm!
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stan moser on Google
★ ★ ★ ★ ★ We had a great experience at this small stand in Old Town PV a little after 11am. We had lamb tacos. According to one of the two young men, they are brothers and take turns cooking, which starts the night before. They serve lamb Monday through Friday and Goat on the weekends. He spoke some English. Very fun, very good lamb (hard to find in Old Town), and very inexpensive. Open 7 to 1 daily.
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