The Baylesses love to feed a crowd. And one of their favorite ways to do it is firing up the Mexican-style barbecue pit they built in their Chicago backyard, inspired in part by the 3,000 seat Arroyo restaurant in Mexico City, where the pit-cooked lamb and pork make every meal a carnivore's carnival ride. At Arroyo, we catch a glimpse of barbacoa-lamb wrapped in maguey leaves, slowly roasted in a massive brick pit. And with that mouthwatering memory in mind, Rick and his daughter, Lanie, prepare a block party for 25, featuring Oaxacan-style Barbacoa-lamb marinated with red chiles, wrapped in avocado and banana leaves and slow-roasted in the smoldering pit. To welcome the lucky friends and neighbors, there are refreshingly simple Watermelon Coolers and freshly made Tlayudas Oaxaquenas, Oaxacan-style grilled tostadas, topped with chorizo, guacamole and fresh cheese. Then there's the moment of truth, as the pit is opened, the leaves are peeled back, and the guests applaud the unveiling of the fragrant, juicy meat. It's served up buffet-style along with black beans, salad and warm tortillas. And for dessert, there's Lanie's easy Mexican Fresh Lime Ice-and a band of strolling mariachis to make the celebration even sweeter.