Barbacoa

Barbacoa generally refers to meats slow cooked over an open fire. Most food historians pinpoint the Caribbean as the source of grilling or barbecue, a word taken from the Spanish barbecoa, that by the 18th century meant "food cooked on a lattice framework in the open air."

Related Topics:
Meat - Caribbean - Barbecue

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Barbacoa de cabeza is a specialty of slow-cooked cow head.

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From NPR:

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Not to be confused with barbecue, barbacoa is a dish traditional to Mexico, that has subsequently been adopted in South Texas, made from meat byproducts from a cow's head and other parts. Traditionally, it was prepared by digging a hole in the ground, placing the head in the hole and slow-cooking it with hot coals. The meat separates from the bones and is served on corn or flour tortillas. More contemporary recipes for barbacoa often use lamb and are prepared in steamers.

Related Topics:
Mexico - South Texas - Tortilla - Lamb

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See Barbeque.

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