Mexican style BBQ, also known as barbacoa, refers to the traditional way of cooking meat slowly over an open fire or pit in Mexico. It has its origins in the pre-Hispanic cultures of Mexico and involves digging a pit in the ground, lining it with maguey leaves, filling it with meat, covering it, and cooking it slowly for many hours. The technique imparts a distinctive smoky and rich flavor to the meat. Here’s a quick overview of some key aspects of Mexican barbacoa style BBQ:
Meats Used
The most common meats used for barbacoa in Mexico include:
- Cow’s head (cabeza de res)
- Whole lamb or goat (borrego or chivo entero)
- Chicken (pollo)
- Pork shoulder or leg (paleta or pierna de puerco)
Whatever meat is used, it needs to have connective tissue that will break down during the long, slow cooking to result in tender, juicy meat.
Seasonings
Authentic Mexican barbacoa is seasoned simply, allowing the smoky flavor to shine. Common seasonings include:
- Salt
- Black pepper
- Bay leaves
- Garlic
- Onions
- Mexican oregano
Additional ingredients like lime juice, vinegar, chili peppers, cumin, and maguey sap may be used in some regional variations.
Cooking Method
The traditional barbacoa cooking method involves:
- Digging a pit about 2-3 feet deep in the ground.
- Lining the pit with maguey or banana leaves.
- Placing hot coals or rocks in the bottom of the pit.
- Putting the seasoned meat in whole pieces on top of the leaves.
- Covering with more maguey leaves.
- Covering the pit with boards, tarps, or foil.
- Letting the meat cook slowly for 6-12 hours.
This slow underground cooking allows the meat to become extremely tender and take on a smoky, earthy flavor.
Serving Methods
Barbacoa is served in different ways across Mexico:
- Shredded or chopped meat tacos with onions, cilantro, and salsa
- Meat drizzled with its juices in tortillas
- Meat served as a plate with rice, beans, guacamole, and tortillas
- Soup or stew made with the meat and broth
It is always accompanied by fresh tortillas, lime wedges, onion, cilantro, and salsas.
Popular Dishes
Some iconic barbacoa dishes in Mexico include:
- Barbacoa de borrego – Lamb barbacoa from the state of Hidalgo
- Barbacoa de chivo – Goat barbacoa popular in northern states
- Barbacoa de cabeza – Cow’s head barbacoa from Jalisco
- Barbacoa de pollo – Chicken barbacoa cooked above ground
- Pozole de barbacoa – Hominy and barbacoa stew
Regional Variations
There are some regional differences in Mexican barbacoa:
- In central Mexico, it’s often lamb or goat cooked in a pit.
- In northern Mexico, cattle are more common so cow heads are frequently used.
- The southeastern region is known for chicken barbacoa seasoned with achiote.
- In Oaxaca, banana leaves are used instead of maguey leaves.
- Some regions above ground cook meat on grills over wood fires.
History and Origins
The origins of barbacoa can be traced back to the pre-Hispanic cultures of Mexico:
- Indigenous groups like the Taínos slow-cooked meat over open fires.
- Nahuatl speakers referred to the wooden frame used as a “barbacoa”.
- An ancient cooking style originating thousands of years ago.
- After colonization, it evolved to use pits lined with maguey leaves.
- Remains an important part of Mexican cuisine and culture today.
Where to Try Authentic Barbacoa
Some of the best places to experience authentic barbacoa in Mexico include:
| Location | Known For |
|---|---|
| Tixtla, Guerrero | Lamb barbacoa specialist town |
| Actopan, Hidalgo | Major lamb barbacoa producer |
| Tacuba, Mexico City | Historic barbacoa street stalls |
| Magdalena, Mexico City | Goat barbacoa since the 19th century |
Visiting any of these places allows you to taste authentic, slow-cooked barbacoa just like it’s been made for generations.
Conclusion
Mexican style barbacoa is a flavorful, traditional way of cooking meat low and slow. The key aspects include cooking over an open fire or pit, using basic seasonings, and choosing meats like lamb, goat, or cow’s head that become tender. Regional variations exist but they all produce smoky, juicy meat that can be served in tacos, tortillas, soups, and stews. When prepared authentically, barbacoa showcases the rich culinary heritage of Mexico.