Mexican Food Glossary: Barbacoa

When you think of Mexican food, barbacoa probably comes to mind as a rich and flavorful staple. It’s not just a dish; It’s a tradition rooted in ancient practices, transforming simple meats into a communal feast through slow-cooking techniques. You may be wondering how this culinary art reflects Mexico’s diverse cultures or why it’s celebrated at gatherings. Exploring the nuances of barbacoa opens up a deeper understanding of its regional variations and significance, but there is still much more to discover about its historical and contemporary roles in Mexican society.

What is it?

It is a cooking method that originated in Mexico, deriving from the Mayan word *baalbak’kaab*, which means ” meat covered with earth .”

Used by various ethnic groups, it consists mainly of meats such as lamb and beef, cooked slowly in a dug hole, often wrapped in banana or maguey leaves. This traditional cooking technique, which showcases rich flavors, is often considered a symbol of Mexican gastronomy. Beef barbacoa, for example, is prepared with spices and herbs that add a remarkable depth of taste.