Barbacoa

Barbacoa generally refers to meats or a whole sheep slow cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day and in some cases may refer to meat that was steamed until tender. "Barbacoa de cabeza" is a specialty of slow cooked cow head that arose in the ranching lands of northern Mexico after the Spanish conquest. Except for "cochinita pibil", one of the common characteristics of Mexican "barbacoa" is that marinades are not used and sauces are not applied until the meat is fully cooked (for examples of Mexican marinades, see "carne de chango" and "carne al pastor"). Pork cooked in this manner is generally referred to as "carnitas" rather than "barbacoa".

Throughout Mexico, from pre-Columbian times to the present, barbacoa (the name derives from the Caribbean indigenous Taino "barabicu") was the original Mexican barbecue, utilizing the many and varied moles (pronounced "mol-ehs", from Nahuatl "molli") and "salsa de molcajete", which were the first barbecue sauces. Game, turkey, and fish along with beans and other side dishes were slow cooked together in a pit for many hours. Following the introduction of cattle, pigs, goats, sheep, and chickens by the Spanish, the meat of these animals was cooked utilizing the traditional indigenous barbacoa style of cooking.

In the U.S., barbacoa is often prepared with parts from the head of a cow, such as the cheeks. In northern Mexico, barbacoa is also sometimes made with the head of a cow, but more often it is prepared with goat meat or "cabrito". In central Mexico the meat of choice is lamb, and in the Yucatan their traditional version, "Cochinita pibil" (pit-style pork) is prepared with pork.

Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas which had formerly been a part of northern Mexico. The word transformed in time to "barbecue"Fact|date=August 2007, together with many other words related to ranching and Tex-Mex cowboy (vaquero) life. Considered a specialty meat, some meat markets only sell barbacoa on weekends or holidays in certain parts of south Texas and in all of Mexico. Barbacoa is also popular in Florida, as there are many Mexican immigrants living there who have introduced this dish.

A traditional Mexican way of eating barbacoa is having it served on a warm soft taco style corn tortilla with guacamole and salsa for added flavor, the meat or the tacos are often served in the banana leaves they were cooked in. It is also eaten with onions, diced cilantro and a squirt of lime.

Correction, the origin of the word Barbacoa comes from the Taino Indians in Cuba, here is a reference that goes into some detail

"Pero tomemos el vocablo barbacoa, cuyo origen aruaco (específicamente, taíno) es conocido gracias a las descripciones de Gonzalo Fernández de Oviedo en su Historia natural y general de las Indias, quien testimonia dos de sus acepciones"

http://www.congresosdelalengua.es/cartagena/ponencias/seccion_1/11/leal_eusebio.htm

Famous venues for "barbacoa"

*The large food court of the "tianguis" (public market) of Chiconcuac in the state of Mexico, outside of Mexico City, seats hundreds of diners who are served "barbacoa de borrego" (mutton barbecue) and other regional specialties by dozens of open-air restaurants.

*Restaurante Arroyo, the world's largest Mexican restaurant, located in the Tlalpan district of Mexico City, is principally famous for its pit-roasted "barbacoa de borrego" and "consomme de borrego", soup made from the drippings of the roasting lamb and sheep.

*Across the México-Pachuca highway there are many barbacoa stands at the road's side serving drivers. Pachuca is widely known as the homeland of barbacoa.Fact|date=August 2007The meat traditionally comes from the inside of a cow's cheek or jaw.

*Both barbacoa, as well as birria, a barbacoa stew, are sought after by young Mexicans to get rid of hangovers on the day after.

ee also

* Barbecue
* Birria
* Cabrito
* Carne Asada
* Cochinita pibil
* Consomme
* Pozole