Barbacoa.

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Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives.^[1] In contemporary Mexico, it generally refers to meats or a whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day and in some cases may refer to meat steamed until tender.

Origins[link]

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.

Throughout Mexico, from pre-Mexican 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 (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, domestic pigs, goats, sheep, and chickens by the Spanish, the meat of these animals was cooked utilizing the traditional indigenous barbacoa style of cooking.

"Barbacoa" actually has its origins in all the countries that Tainos and other Indian populations inhabited, not just Mexico. The Tainos themselves were pre-Columbian Indians located throughout the Caribbean and which some believe included the Arawak Indians who especially dominated the most leeward Caribbean islands themselves.

The Arawak were first and foremost those who historically used the green and fire resistant flexible limbs of the hanging branches of the giant Bearded Fig Tree (Los Barbadoes) to cook meats and fish over an open fire while first marinating their foods in tropical herbs and spices found naturally throughout the southern islands to South America. Unlike latter variations, the original and most authentic "Barbacoa" used herbs and spices, such as island prepared "cassareep" (derived from the root of the cassava plant), not only to enhance the natural flavors of meats, fish and vegetables, but preserve their cooked foods from spoiling in the heat of the tropics. The Arawak Indians called their preparations "Barbacoa," accordingly, as these methods proved to be a boon of protection for keeping their foods from prematurely spoiling.

Adaptations[link]

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.

Barbacoa was later 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,"^[2] together with many other words related to ranching and Tex-Mex cowboy (vaquero) (buckaroo) life. Considered a specialty meat, some meat markets only sell barbacoa on weekends or holidays in certain parts of south Texas and in all of Mexico. Barbacoa is also popular in Florida, as there are many Mexican immigrants living there who have introduced this dish. Barbacoa is also well known in Honduras. Another version;

Pachuca, Hidalgo-given that Actopan fair is present as a central theme, barbecue is appropriate to refer to this topic, albeit briefly about his origins.

Looking for multiple fonts, I found that Bernal Díaz del Castillo, in the 16th century, when he visited the Maya of Yucatan, saw a few indigenous ethnic group, take a delicious delicacy of a few holes that had been made in the land. Although the source does not say what kind of animals I was preparing barbecue, is good to remember that the Yucatan Peninsula is known as the land of the pheasant, venison. This means that, apart from these two species of animals, also had other wild source own region.

However, another source found most interesting: it is said^[who?] that the Mayans called barbecue in his native tongue baalbak kab, words baal "cover," bak "meat" and "Earth" kab. Meat which cover below of the land in its preparation. The author^[who?] says the saucer became Maya the Taíno of Haiti, the Caribbean, and that when it comes to this place in the so-called discovery of America received Christopher Columbus with this dish. Some years ago, the master Ramón Cruces Carvajal, chronicler of Texcoco, Mexico State, wrote the book "Gifts of Mexico to the world," where mention that some of these gifts are chocolate (chocolate), Turkey (huezolotl), gum (tzictl), Mexican calendars and, of course, barbecue. Also interesting is that the Mayans hundreds of years ago already used stones on Al rojo vivo, which made a plate and it placed the KAB BAALBAK or barbecue, horneaba as is done now.

Traditions[link]

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; the meat or the tacos are often served in the banana leaves they were cooked in. It is also eaten with onions, diced cilantro and a squirt of lime juice.

Etymology[link]

The Arawak Indian evidence in fact predates all of the later references of the word which wrongly claim the origin of the word Barbacoa comes directly from the mainland Taino Indians, citing the following as a reference that goes into some detail but strangely cannot account for the Arawak derivation, and in fact oddly never mentions them or the real derviation of "Barbacoa from the word Los Barbados... or Barbados, which is self-evident, besides being historically accurate.

Nonetheless, these claim that: "Pero tomemos el vocablo barbacoa, cuyo origen arauco (específicamente, taíno) es conocido gracias a las descripciones de Gonzalo Fernández de Oviedo en su Historia natural y general de las Indias, quien testimonia dos de sus acepciones".^[3] "But when we take the term 'barbacoa', which originates from arauco (specifically, the taíno language), it's 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."

On the other hand, the derivation of 'barbacoa' from 'barba(do)' is quite straightforward if assumed to be Basque - the language and ethnicity of large numbers of Spanish crew members: barba(do)-ko-a means literally 'that(-a) [food] of/from (-ko) [the] barba(do)', a formation totally analogous to that of another well-known Basque dish 'marmitako(a)', 'that [food] from [the] marmite [= a large metal cooking pot]'

Venues[link]

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. Other little restaurant in Mexico city is La Barbaca de Hidalgo is famous for pit-roasted barbacoa de borrego a pie de horno with the most traditional flavor.

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.^{[citation needed]} The meat traditionally comes from the inside of a cow's cheek or jaw.

Chipotle Mexican Grill in the United States, Canada and the UK is also a well-known restaurant that serves barbacoa.

See also[link]

• Barbecue
• Birria
• Cabrito
• Carne asada
• Cochinita pibil
• Consomme
• Pozole

References[link]

Georgie Dann (born 14 January 1940), is a French singer who studied for eight years at the Conservatoire de Paris and developed his artistic career in Spain starting in the 1970s, focusing on summer hits, in addition to getting his Master's degree. He was born in Paris.

At times censured by the Franco regime and possessing (for the time) a provocative and daring look, Georgie Dann became tremendously popular with songs featuring very catchy lyrics. Year after year, in an almost systematic fashion, he was to be found on the list of top-selling artists in Spain.

During the 1960s, 70s and 80s, his songs were played on all^{[citation needed]} the radio stations and by live bands at parties across the country.

An enormously successful artist, another group (La Banda del Capitan Canalla) decided to pay homage to him with their song "Que vuelva ya Georgie Dann" in 2003.

He has two children, Patricia and Paul, who have followed their father into the world of show business. Both of his children perform as part of Calle París.

Georgie Dann's Summer Hits[link]

• 1969 "Casatschok"
• 1974 "La rana"
• 1975 "El Bimbó"
• 1975 "Campesino"
• 1975 "Paloma blanca"
• 1977 "Mi cafetal"
• 1977 "Eres como una paloma"
• 1980 "Moscou"
• 1980 "El jardín de Alá"
• 1981 "Pole-troll"
• 1982 "Kounbó"
• 1985 "El africano"
• 1986 "Macumba"
• 1988 "El chiringuito"
• 1989 "El baile de Mejuto"
• 1994 "La Barbacoa"
• 2003 "Vamos a la Pista"
• 2004 "Dale-Dale"
• 2007 "Mecagüentó"
• ¿? "Colegiala"
• ¿? "Bamboleo"
• ¿? "La conga"

External links[link]

• Web Oficial