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Cookbook:Barbacoa

Barbacoa specialty market in Corpus Christi, Texas

Barbacoa generally refers to meats or a whole sheep slow cooked over an open fire, or more traditionally, in a pit covered with leaves, although the interpretation is loose, and in the present day and in some cases may refer to meat that was steamed until tender. Barbacoa de cabeza is a specialty of slow cooked cow head that arose in the ranching lands of northern Mexico after the Spanish conquest. Except for cochinita pibil, one of the common characteristics of Mexican barbacoa is that marinades are not used and sauces are not applied until the meat is fully cooked (for examples of Mexican marinades, see carne de chango and carne al pastor). Pork cooked in this manner is generally referred to as carnitas rather than barbacoa. Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is part of the Wikimedia Foundation. ... Image File history File links BarbacoaMarket. ... Image File history File links BarbacoaMarket. ... Nickname: Sparkling City by the Sea Location in the state of Texas Counties Nueces County Mayor Henry Garrett Area    - City 1,192. ... Flesh redirects here. ... Species See text. ... Cabeza is a Spanish language word meaning literally head, used in Mexico to describe the meat from a roasted head of a cow, served in a taco or burrito. ... Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán. ... Carne de chango (Spanish for monkey meat) is a lime-marinated, smoke-cured cut of pork loin principally seen in the Lake Catemaco region of the state of Veracruz in Mexico. ... Al pastor meat, is a type of dish similar to the turkish pork in a stake, or the grecian pytas, it is marinated with a blend of diferent spices and gravy, and it has a red colour. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Carnitas (from the Spanish for little meats) is a type of braised or roasted (often after first being boiled) pork in Mexican cuisine. ...

Throughout Mexico, from pre-Colombian times to the present, barbacoa (the name derives from the Caribbean indigenous Taino barabicu) was the original Mexican barbecue, utilizing the many and varied moles (pronounced "mol-ehs", from Nahuatl molli) and salsa de molcajete, which were the first barbecue sauces. Game, turkey, and fish along with beans and other side dishes were slow cooked together in a pit for many hours. Following the introduction of cattle, pigs, goats, sheep, and chickens by the Spanish, the meat of these animals was cooked utilizing the traditional indigenous barbacoa syle of cooking. The Taíno are the pre-Hispanic Amerindian inhabitants of the Greater Antilles, which includes Cuba, Hispaniola (Haiti and the Dominican Republic), Puerto Rico, Jamaica and the Bahamas. ... A barbecue on a trailer at a block party in Kansas City. ... Mole (IPA: /ˈmo. ... Nahuatl is a native language of central Mexico. ... Look up salsa on Wiktionary, the free dictionary. ... The molcajete, a mortar with its origins in Mexico, is a common kitchen utensil often used for preparing guacamole and grinding spices. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold blooded, covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Binomial name Bos taurus Linnaeus, 1758 Cattle (often called cows in vernacular and contemporary usage, or kye as the Scots plural of cou) are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ... Species Sus barbatus Sus bucculentus Sus cebifrons Sus celebensis Sus domesticus Sus heureni Sus philippensis Sus salvanius Sus scrofa Sus timoriensis Sus verrucosus Pigs are ungulates native to Eurasia collectively grouped under the genus Sus within the Suidae family. ... Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ... Species See text. ... This article or section does not cite its references or sources. ...

In the U.S., barbacoa is often prepared with parts from the head of a cow, such as the cheeks. In northern Mexico, barbacoa is also sometimes made with the head of a cow, but more often it is prepared with goat meat or cabrito. In central Mexico the meat of choice is lamb, and in the Yucatan their traditional version, cochinita pibil (pit-style pork) is prepared with pork. Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ... It has been suggested that Lambing be merged into this article or section. ... The Yucatán Peninsula separates the Caribbean Sea from the Gulf of Mexico. ... Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán. ...

Barbacoa was adopted into the cuisine of the southwestern United States by way of Texas which had formerly been a part of northern Mexico. The word transformed in time to "barbecue", together with many other words related to ranching and cowboy (vaquero) life. Considered a specialty meat, some meat markets only sell barbacoa on Sundays or holidays in certain parts of south Texas and in all of Mexico. Official language(s) See: Languages of Texas Capital Austin Largest city Houston Area  Ranked 2nd  - Total 268,581 sq mi (695,622 km²)  - Width 773 miles (1,244 km)  - Length 790 miles (1,270 km)  - % water 2. ... The classic vision of the American cowboy, as portrayed by Frederic Remington A cowboy (Spanish vaquero) tends cattle and horses on cattle ranches in North and South America. ... American cowboy circa 1887 A cowhand tends livestock, especially cattle. ...

A traditional Mexican way of eating barbacoa is having it served on a warm soft taco style corn tortilla with guacamole and salsa for added flavor. Tacos with barbacoa. ... Look up corn in Wiktionary, the free dictionary. ... Traditional tortilla making. ... Guacamole Guacamole is an avocado-based relish or dip from the time of the Aztecs. ... Note: This page or section contains IPA phonetic symbols in Unicode. ...

Famous venues for barbacoa

• The large food court of the tianguis (public market) of Chiconcuac in the state of Mexico, outside of Mexico City, seats hundreds of diners who are served barbacoa de borrego (mutton barbecue) and other regional specialties by dozens of open-air restaurants.

• Restaurante Arroyo, the world's largest Mexican restaurant, located in the Tlalpan district of Mexico City, is principally famous for its pit-roasted barbacoa de borrego and consomme de borrego, soup made from the drippings of the roasting lamb and sheep.

• Across the México-Pachuca highway there are many barbacoa stands at the road's side serving drivers. Pachuca is widely known as the homeland of barbacoa.

Tianguis is a Mexican word derived from the Nahua or Aztec language, used to describe an open public market. ... Chiconcuac de Juárez, typically referred to simply as Chiconcuac, is a city in the state of Mexico, approximately 10 kilometers north of Texcoco. ... The United Mexican States. ... (Spanish: Ciudad de México, México D.F. or simply México, pronounced IPA: ) is the capital city of the nation of Mexico. ... Restaurante Arroyo, in the area of Tlalpan in southern Mexico City, is the worlds largest single Mexican restaurant, with seating for 2,200 patrons in 9 dining rooms and parking for 600 cars. ... The Ajusco Mountains in Tlalpan, Mexico City Tlalpan is the largest of the 16 delegaciones (boroughs) into which Mexicos Federal District (Mexico City) is divided. ... (Spanish: Ciudad de México, México D.F. or simply México, pronounced IPA: ) is the capital city of the nation of Mexico. ... Consommé is a type of soup made from stock, which is water in which meat, bones, mushrooms, and/or vegetables have been boiled. ... Pachuca (elevation: 2,426 meters) is the capital of the Mexican state of Hidalgo. ...

External links

• More About Barbacoa

See also

• Barbecue