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Barbacoa () is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word ''barbaca'', from which the term "barbacoa" derives, and ultimately, the word '
In the U.S., ''barbacoa'' is often prepared with parts from the heads of cattle, such as the cheeks. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat ('' 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.
Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas. The word transformed in time to "barbecue".
In the Philippines, the Visayan dish ''
The word ''barbacoa'' is believed to have come from the mainland Taino (eastern Dominican Republic), as in this source:
Barbacoa () is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word ''barbaca'', from which the term "barbacoa" derives, and ultimately, the word 'barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...
". In contemporary Mexico, it generally refers to meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
s or whole sheep or whole goats slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered with agave (''maguey'') leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro (coriander leaf).
Adaptations
In the U.S., ''barbacoa'' is often prepared with parts from the heads of cattle, such as the cheeks. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat ('' 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.
Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas. The word transformed in time to "barbecue".
In the Philippines, the Visayan dish ''balbacua
''Balbacua'', also spelled ''balbakwa'' or ''balbakoa'', is a Filipino beef stew made from beef, collagen-rich beef parts (oxtail, skin, and joints), and various spices cooked for several hours until very tender. It is typically served with whit ...
'' (also spelled ''balbakwa'') is named after barbacoa, probably for the similar length of cooking time and tenderness of the meat. It is a completely different dish. Unlike Latin American versions, it is a stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
made from beef, oxtail, cow feet and skin boiled for several hours until gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...
ous and extremely tender.
Etymology
The word ''barbacoa'' is believed to have come from the mainland Taino (eastern Dominican Republic), as in this source:
But when we take the term 'barbacoa', which originates from Arawak (specifically, the Taíno language), it is known thanks to the writings of Gonzalo Fernández de Oviedo in his ''Natural and General History of the Indians'', who described two of its meanings: ''«unos palos que ponen, a manera de parrilla o trébedes, en hueco», para asar los peces y animales que cazaban. Tal aseveración compite con la tesis de que, al designar un tipo de parrillada, esa palabra es una castellanización de la palabra inglesa-norteamericana barbecue, que a su vez nace de la expresión francesa de la barbe á la queue («de la barba ¾o mentón¾ a la cola», que era como los tramperos canadienses francófonos ensartaban con una barra de hierro las reses que cazaban para asarlas.''
See also
*Carne asada
Carne asada is grilled and sliced beef, usually chuck steak (known as Diezmillo in Spanish), though skirt steak or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served ...
* Mandi (food)
Mandi ( ar, مندي) is a traditional dish that originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. It is popular and commonly consumed in most areas of the Arabi ...
* List of meat dishes
This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, whic ...
* List of Mexican dishes
The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were ...
References
{{Cooking Techniques Barbecue Meat dishes Caribbean cuisine Mexican cuisine Texan cuisine