What is Barbacoa? Origin, Meat and Preparation
Barbacoa is a collective term for traditional methods of slow-cooking meat. In parts of Mexico, meat is wrapped in maguey leaves and cooked for hours in a covered underground oven. The specific type of meat, seasoning, and technique vary by region.
What does barbacoa mean?
The Spanish word barbacoa is derived from a word in Taíno, an indigenous language of the Caribbean. Spanish colonists used the word for a wooden structure or preparation method around a fire. Through Spanish, the English word barbecue was later created.
That does not mean that modern Mexican barbacoa and all contemporary barbecue are the same preparation. In Mexico, barbacoa developed its own regional forms, often with slow-cooked meat, leaves, steam, and a covered oven.
How is traditional Mexican barbacoa made?
A traditional preparation can start with a pit in which stones and wood are heated. The seasoned meat is protected with maguey leaves, placed above or in a pan in the oven, and then covered. Through the combination of heat, moisture, and time, connective tissue becomes tender and the meat remains juicy.
The exact method varies by location and cook. Not every barbacoa is seasoned in the same way, and the meat used also varies.
Which meat is used for barbacoa?
- Lamb or mutton: strongly associated with barbacoa from Hidalgo and Central Mexico.
- Goat: found in various regional preparations, but should not automatically be equated with birria.
- Beef: in Northern Mexico and adjacent areas, parts of the beef head and cheek, among others, are used.
- Beef chuck or blade roast: practical alternatives for a home version outside of Mexico.
What does barbacoa taste like?
Barbacoa is tender, juicy, and rich in flavor. Depending on the region, chili peppers, garlic, cumin, oregano, cloves, vinegar, and bay leaves may be used. The traditional covered preparation generally does not result in a dry, firm bark like many American smoker preparations.
Regional differences in Mexico
Hidalgo and Central Mexico
Lamb or mutton barbacoa from a covered pit oven is strongly associated with Hidalgo. Maguey leaves help protect the meat and contribute to the moist preparation.
Northern Mexico
In northern regions, beef barbacoa is more common. Parts of the beef head, including cheek, can be slow-cooked and served in tacos.
Home and restaurant versions
Outside of the traditional context, barbacoa is often made in an oven, slow cooker, steamer, or Dutch oven. That primarily mimics the slow, moist cooking, but it is not identical to an underground oven.
Barbacoa and birria: what is the difference?
Barbacoa refers primarily to a preparation method or family of slow-cooked dishes. Birria is a specific dish from the Mexican state of Jalisco, usually with a pronounced chili sauce or broth. Both can use goat, lamb, or beef and thus resemble one another, but the terms are not interchangeable.
Barbacoa versus American BBQ
| Feature | Mexican barbacoa | American smoker BBQ |
|---|---|---|
| Heat | Often covered and moist | Usually dry indirect heat |
| Preparation | Pit oven, steam, or closed pot | Smoker or closed grill |
| Surface | Tender and juicy | Often a dry bark |
| Meat | Lamb, mutton, goat, or beef | Includes brisket, ribs, and pork shoulder |
| Serving | Often in tacos with onion, cilantro, and lime | Sliced or pulled with regional sides |
How do you eat barbacoa?
Barbacoa is often served in warm tortillas with white onion, cilantro, lime, and salsa. Broth or cooking liquid may be offered separately. The exact garnishes vary by region.
Making barbacoa at home
A Dutch oven on the BBQ is a practical way to approximate the moist, slow-cooking process. For ingredients, times, and full steps, go to the barbacoa recipe for the BBQ.