Barbacoa facts for kids

Barbacoa, a delicious slow-cooked meat dish.

Barbacoa is a special way of cooking meat. It started a long time ago in the Caribbean. The Taíno people, who lived there, first used this cooking method. The word "barbecue" actually comes from "barbacoa"!

In modern Mexico, barbacoa usually means meat cooked very slowly. This can be meat from a whole sheep or goat. It is often cooked over an open fire. More traditionally, it's cooked in a hole dug in the ground. This hole is covered with large agave leaves. Sometimes, barbacoa is also made by steaming the meat until it is super tender. This meat is known for being rich and flavorful. It is often served with onions and cilantro (which is also called coriander leaf).

How Barbacoa is Made in Different Places

A traditional barbacoa oven, often a hole in the ground.

Barbacoa is made in different ways depending on where you are. In the United States, especially in Texas, barbacoa often uses parts from the heads of cattle, like the cheeks.

In northern Mexico, barbacoa can also be made from beef head. But it is more commonly made from goat meat, called cabrito. If you go to central Mexico, people usually make barbacoa with lamb. In the Yucatán region of Mexico, their special version is called cochinita pibil. This dish uses pork and is cooked in a pit, similar to traditional barbacoa.

Barbacoa became popular in the southwestern United States through Texas. Over time, the word "barbacoa" changed into "barbecue." Many other words related to ranching and Tex-Mex cowboy life also came from Spanish. Barbacoa is seen as a special meal. It is usually sold on weekends or holidays in parts of Texas and all over Mexico. It is also well-known in Florida because many Mexican immigrants live there. Barbacoa is also a popular dish in Honduras.

In the Philippines, there is a dish called balbacua (or balbakwa). It is named after barbacoa, probably because both dishes take a long time to cook and result in very tender meat. However, balbacua is a different kind of dish. It is a stew made from beef, oxtail, cow feet, and skin. These ingredients are boiled for many hours until they become soft and gelatin-like.

Barbacoa Traditions

A common way to eat barbacoa in Mexico is in warm corn tortillas. These are often called tacos. People usually add salsa verde (green salsa) for extra flavor. The tacos are often topped with small pieces of diced onions and chopped cilantro.

In the Oaxaca region of Mexico, barbacoa is sometimes served with a traditional dish called "yiki." Yiki is a stew made from diced corn, chilis, and water. It often includes avocado leaves, salt, and other spices. The process to make this stew starts the night before it is served. This helps the corn soften and removes a thin outer layer, making it ready to eat. The stew has a unique look and taste. Sometimes, cooked goat liver is added to the stew as a topping.

Where the Word "Barbacoa" Comes From

Maguey leaves are often used to cover barbacoa as it cooks.

The word barbacoa is thought to have come from the Taíno people who lived in the Dominican Republic. An old writer named Gonzalo Fernández de Oviedo described the word in his book, Natural and General History of the Indians. He explained that the Taíno used "barbacoa" to mean "some sticks that are placed like a grill or tripod in a hollow." They used this setup to roast fish and animals they hunted.

This idea fits with the theory that the word "barbacoa" became the English word "barbecue." Some people also think "barbecue" might come from a French phrase, de la barbe á la queue. This means "from the beard (or chin) to the tail." This phrase described how French-Canadian trappers would skewer whole animals with an iron rod to roast them.

See also

In Spanish: Barbacoa (México) para niños