- published: 08 May 2015
- views: 44160
Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives. 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.
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.
Viajo sin rumbo fijo en mis botas viejas
Cabos sueltos enlazan a mi cabeza
Si pensabas ir al lugar donde los paganos van
Pongalo junto, invitacion extrao
Despierto, alguien arrastra mis huesos
Nosotros, acendemos en la tarde
Y recuerdo tu sonrisa, donde el viento salvaje
Hay algo vacio, cuando empieza
Viajo sin rumbo fijo en mis botas viejas
Cabos, sueltos enlazan mi cabeza
Si pensabas ir al lugar donde los paganos van
Pongalo junto, invitacion extrao
Evacuacion cerebral y recopilacion a texto