Mexican BBQ Culture: Carne Asada, Barbacoa & Al Pastor
Mexican BBQ culture encompasses many regional fire and cooking techniques. Carne asada is grilled quickly over direct heat, barbacoa cooks slowly under cover, and al pastor turns on a vertical spit. Chillies, citrus, oregano, garlic and corn connect many of these traditions.
What characterises Mexican BBQ?
Mexican grilling is not one fixed style. Climate, available animals, Indigenous techniques and later influences have shaped different regional dishes. Open fires, griddles such as the comal, underground ovens and vertical spits all have a place.
- Direct grilling: for carne asada, chicken, sausages and vegetables.
- Slow, covered cooking: for barbacoa and pibil preparations.
- Vertical spit: for tacos al pastor.
- Salsas and garnishes: for freshness, heat and contrast after grilling.
Carne asada: grilling over direct heat
Carne asada literally means grilled meat and usually refers to beef cooked over high heat. In northern Mexico, it is strongly associated with family gatherings and outdoor cooking. Seasoning ranges from salt alone to marinades with citrus, garlic, chilli and herbs.
Thin cuts such as bavette, flank or skirt steak are grilled briefly, then sliced against the grain. They are served with tortillas, salsa, onion, lime and sometimes guacamole.
Barbacoa: slow, covered cooking
Barbacoa refers to traditional slow-cooking methods. In parts of central Mexico, lamb or mutton cooks with maguey leaves in a covered earth oven. Other places also use beef or goat.
Read about barbacoa's origins and regional variations. To try it yourself, use the barbacoa recipe for a Dutch oven on the BBQ.
Al pastor and the influence of the vertical spit
Al pastor consists of thin layers of marinated pork roasted on a vertical spit. The technique is linked to the influence of Lebanese migrants and their spit-cooking traditions. In Mexico, a distinct style developed using chilli, achiote and often pineapple.
Meat is sliced from the outside and usually served in small tortillas with onion, coriander, salsa and lime.
Cochinita pibil from Yucatán
Cochinita pibil is a Yucatán preparation in which pork is seasoned with achiote and sour citrus, wrapped in banana leaves and cooked slowly. Traditionally, an underground oven called a pib may be used.
Which chillies and seasonings are used?
- Ancho: dried poblano with a mild, full flavour.
- Guajillo: fruity and lightly hot, often used in marinades and salsas.
- Chipotle: smoked jalapeño, adding smoke and heat.
- Achiote: an earthy spice and colouring ingredient, important in pibil and certain marinades.
- Mexican oregano: aromatic and citrusy.
- Garlic and onion: a base for many marinades and salsas.
- Cumin: present in some regional and Tex-Mex preparations, but not dominant in every Mexican dish.
Salsas for Mexican BBQ
Salsa is often added after grilling and may be raw, roasted or cooked. Familiar styles include tomatillo salsa verde, salsa roja with red chillies, and pico de gallo with tomato, onion, chilli, coriander and lime.
What do you serve with a Mexican BBQ?
- Corn or flour tortillas.
- Salsa verde and salsa roja.
- White onion, coriander and lime.
- Beans and rice.
- Elote from the BBQ.
- Grilled nopales or other vegetables.
Mexican BBQ versus Tex-Mex
Mexican BBQ encompasses regional traditions from Mexico. Tex-Mex developed in Texas through Mexican, Tejano and American influences. Ingredients and flavours overlap, but Tex-Mex is not an umbrella term for all Mexican cooking.
Making Mexican BBQ at home
- Choose one technique: direct grilling, a Dutch oven or a spit.
- Choose chillies to suit the flavour and heat you want.
- Prepare salsa and garnishes ahead.
- Grill thin beef briefly over high heat; cook tough cuts slowly.
- Serve immediately with warm tortillas, lime and fresh garnishes.