Barbacoa

Barbacoa, a traditional cooking method originating with the Taíno people of the Caribbean, has evolved into various styles across different regions. In Mexico, barbacoa typically involves slow-cooking meats over an open fire or in a pit dug into the ground. This method often uses fattier, flavor-rich cuts of meat, commonly served with onions and cilantro.

In the United States, barbacoa often features beef or goat, while in Mexico, lamb and pork are popular choices. The term "barbacoa" has evolved into "barbecue" in the southwestern U.S., particularly in Texas, where it has become a staple of Tex-Mex cowboy culture.

Barbacoa is considered a specialty meat, typically sold on weekends or holidays in certain regions. Mexican immigrants have introduced this delectable dish to places like Florida and Honduras, broadening its popularity.

In the Philippines, a dish called balbacua is inspired by barbacoa, though it uses different ingredients and preparation methods. Traditionally in Mexico, barbacoa is served on warm corn tortillas with salsa, onions, cilantro, and a squeeze of lime juice.

In Oaxaca, Mexico, barbacoa is sometimes paired with a unique stew called "yiki." This stew, made from diced corn, chiles, and other local spices, is topped with cooked goat liver. It is prepared the night before serving to soften the corn and enhance the rich flavors.