BARBACOA

From being a typical dish to a cure for a hangover, barbacoa has become one of the most iconic Mexican dishes by experience. It has a history and tradition that dates back to pre-Hispanic times. In this week's blog, we talk about one of my favorite dishes to have for an early Sunday breakfast with my family.

Speaking a little about the terminology, the term "barbacoa" is not only used to describe this dish, which is a stew made from lamb, but it has also been used since the 17th century to refer to the cooking method that involves digging a hole in the ground and using it as an oven, where any type of meat, and even corn, can be cooked.

Also, within the research, there are various hypotheses about the origin of this name. It is said to come from the Mayan "Baalbak´Kaab," which means "meat covered with earth," or even from the Caribbean "Barabicu," meaning "meat cooked on wooden scaffolding."

In prehistoric times, this cooking method was used to prepare birds, deer, and fish, accompanied by corn and banana or maguey leaves. The process involved digging a hole in the ground, heating it with wood embers, adding stones, and placing the meats wrapped in the aforementioned leaves on top of them. Once everything was set, the hole would be covered, and the meats would be left to cook for several hours.

While the various proteins mentioned earlier continued to be used, with the arrival of the Spanish, sheep, cattle, and pigs were introduced to the list of animals prepared using this cooking style.

Today, while the name still refers to the cooking method, different types of barbacoa can be found throughout the country, primarily varying in the choice of protein and seasoning of the meats. In the north, you can find beef or goat barbacoa; in the central region, it is made with lamb or goat; and in the south, it is typically made with chicken or the traditional pork "al pibil."

This is what a Guerrero-style beef barbacoa looks like.

When it comes to the recognition of the recipe itself, the one most often referenced is the one made with lamb, specifically the barbacoa from Hidalgo, where it is said that the traditional preparation method and the recipe for lamb barbacoa originated. In my opinion, it is one of the best recipes, as it combines the flavor of lamb with a slow cooking process that makes the meat incredibly tender. And if you add to that the slightly greasy texture of the meat and a good salsa, it becomes the perfect food for some tacos that can cure any ailment. You can even order a bit of consommé (which is just the cooking juices released by the lamb as it cooks) and feel like you're in heaven.

This dish is nothing more than tradition—tradition in the ancient cooking methods that have lasted until today, thanks to the people who continue making these delicacies, delighting us and making us proud of our country through our food.

So, now you know, if you're ever in central Mexico and want to have a breakfast that will wake you up or just grab some tacos perfect for breakfast, don't hesitate to stop by a barbacoa stand and order half a kilo of assorted cuts. You'll thank me later!