Explore: Barbacoa

Barbacoa, or asado en barbacoa (Spanish: [baɾβaˈkoa] ) in Mexico, refers to the local indigenous variation of the method of cooking in a pit or earth oven

Birria (Spanish: [ˈbirja] ) is a regional variation of barbacoa from western Mexico, mainly made with goat, beef or lamb. The meat is marinated in an adobo

'head'), from barbacoa de cabeza, is the meat from a roasted beef head, served as taco or burrito fillings. It typically refers to barbacoa de cabeza or

Barbacoa or Barbacoas may refer to: Barbacoa, a “Framework of sticks” or grill, from where barbecue and the word for this are derived. In Mexico, an earth

giving it a certain flavor. Spaniards called the framework a barbacoa. Another form of barbacoa involves digging a hole in the ground, burning logs in it

Guambiano-Totoró-Coconuco is best treated as a single language. The Barbácoa (Barbacoas) language itself is unattested, and is only assumed to be part of

or “barbecuing” meats in the Mexican countryside, the other one being barbacoa. Whole animals, commonly veal, bull, cow, or mutton, or pieces of meat

South Philly Barbacoa is a restaurant in Philadelphia, in the U.S. state of Pennsylvania. The business earned Cristina Martinez a James Beard Foundation

post-colonial times, Parral was famous because of its delectable barbacoa or birria de hoyo. Such barbacoa contained ingredients as laurel (bay leaf), garlic, maguey

plays a vital role in the trials for the selection of the new Dawnservant. Barbacoa Birria Carnitas Pulled pork Lechón asado List of Mexican dishes List of