El Borrego Negro isn't your typical hole-in-the-wall taqueria. In fact, it's little more than a hole in the ground. Chef Jose Avila founded the sheep barbacoa operation in late 2020 to bring the taste of real Mexican barbacoa de borrego to Denver. He acquired a flock of sheep that roam a farm in northern Colorado, built a brick-lined oven in the earth behind the RISE Westwood building on Morrison Road, and began sourcing maguey leaves, herbs and heirloom corn for his barbacoa and handmade tortillas. He cooks the whole sheep in the underground oven every Saturday night, along with an out-of-this-world consomé glistening with fat drippings, and serves the shredded meat every Sunday morning out of his X'Tabai Yucateco food trailer, along with nixtamal tortillas, salsas, a quart of the consomé and sides of onion, cilantro and lime. The whole setup feels like one of Denver's best-kept secrets, since there's no phone number, no menu and no website. You just pre-order through Instagram DM, or show up and take your chances — a big risk, because the barbacoa always sells out.