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."

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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.

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See Barbeque.

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Meat: Meat is animal tissue (mainly muscle) used as food....

Caribbean: The Caribbean or the West Indies is a group of countries and islands in the Caribbean Sea. These countries or islands are located from the southeastern areas of Mexico to the northwest of Venezuela in South America. There are at least 7,000 islands, islets, reefs, and cayes in the region. They are ...

Barbecue: Barbecue, (also spelled barbeque, or abbreviated BBQ) is a method of cooking food with the radiant heat and/or hot gasses of a fire, the cooking of food in a sauce that includes vinegar, the end-result of cooking by one of these methods, or a party that includes such food. Barbecue is usually cooked...