Barbacoa

Created by: Howcan Team

Main Course

Barbacoa has a rich history dating back to the indigenous people of the Caribbean and Mexico. Traditionally, it involved slow-cooking meat over an open fire or in a pit, resulting in tender, flavorful meat. Today, it's a beloved dish in Mexican cuisine, with variations found in regions like Hidalgo and Oaxaca. Chefs like Enrique Olvera have elevated barbacoa, incorporating modern techniques while staying true to its roots. The best barbacoa is often found in local markets or family-run restaurants, where the meat is marinated in adobo and slow-cooked until it's melt-in-your-mouth tender. Whether it's made with beef, lamb, or goat, the key is the long, slow cooking process that infuses the meat with smoky, savory flavors. For a twist, some chefs use maguey leaves to wrap the meat before cooking, adding a unique earthy flavor.