Style of cooked meat preparation originating in Latin America
For other uses, see Barbacoa (disambiguation).
Barbacoa
Barbacoa or Asado en Barbacoa (Spanish:[baɾβaˈkoa]ⓘ) in Mexico, refers to the local indigenous variation of the primitive method of cooking in a pit or earth oven.[1] It generally refers to slow-cooking meats or whole sheep, whole cows, whole beef heads, or whole goats 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). Because this method of cooking was used throughout different regions by different ethnic groups or tribes in Mexico, each had their own name for it; for the Nahuatl it was called nakakoyonki;[2] for the Mayan it was called píib; for the Otomi it was called thumngö.[3]
Being that it’s not unique to Mexico, similar methods exist throughout Latin America and the rest of the world,[4] under distinct names, including: pachamanca and huatia in the Andean region; curanto in Chile and southern Argentina; berarubu[5][6] in Brazil; cocido enterrado[7] in Colombia; or hāngī in New Zealand.
Although it’s speculated that the word ”barbacoa” may have originated from the Taíno language, this method of cooking in an earth oven has nothing to do with the original Taíno definition of the word.[8]
^Espinosa, Isidro Félix de (1746). Chronica Apostólica y Seraphica de todos los Colegios de Propaganda Fide de esta Nueva-España de Missioneros Franciscanos Observantes. Mexico: Viuda de D. Joseph Bernardo de Hogal. p. 470. Retrieved 5 May 2024.
^"Comida en el idioma Náhuatl". Nahuatl. Retrieved 8 May 2024.
^"Como se dice la comida en Otomí". Otomí. Retrieved 8 May 2024.
^Miglio, Paola. "Así se cuecen los alimentos bajo tierra en Latinoamérica". Revista Diners. Retrieved 5 May 2024.
^"Berarubu". Etnolinguistica. Biblioteca Digital Curt Nimuendaju. Retrieved 5 May 2024.
^"'Festa do Berarubu' relembra tradição da culinária indígena no Tocantins". G1. Globo. Retrieved 5 May 2024.
^"COCIDO ENTERRADO". El Toque Colombiano. Retrieved 5 May 2024.
^Pineda, Pedro (1740). New Dictionary, Spanish and English and English and Spanish. London: F. Gyles. Retrieved 5 May 2024.
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