Saturday and Sunday are his biggest days, the days when his home fills with people who want to eat great barbacoa, the way Torres learned to make it in his native state, Hidalgo.
The meat, which is lamb, steams in there overnight, the lid tightly sealed with masa. Then out it comes, tender and juicy, cut up and passed to the tables.
Adding chopped onion and cilantro and a squirt of fresh lime makes it even more delicious.
Still, a touch of spice can be nice. The choices are pasilla chile salsa with pulque, a red salsa of beer and chiles de arbol, habanero salsa, and a green salsa of tomatillos, cilantro and serrano chile.
The bravest eaters relish the final flourish--pancita rellena, the stomach of the lamb that has been stuffed with offal and red chile and barbecued along with the meat. It is rich and strong, tasting of liver.
To drink, there are sodas and an enormous jar of homemade jamaica, deep red and sweet.
If you want to end with dessert, the only choice is pay de queso (cheesecake).
Barbacoa Ermita is located at Ermita No. 807, La Mesa. Tijuana. Tel: (664) 622-1969. Open Saturday and Sunday from 8 a.m. to 4 p.m.