THE RITUAL OF “BARBACOA”
The Feast of the Mayan Gods

The experience of “Barbacoa” is simply put: it’s “LA EXPERIENCIA.” Having said that in Spanish, and in capital letters, what comes next belongs to the drive that took you to first trying a burrito, Carne Asada or very macho Nachos.

In general terms, “Barbacoa is not an easy dish to be found in a typical Mexican restaurant. This is due to the fact that not many places actually do serve it, nor are keen about promoting it. At least, not yet. In this regard, the Mexican Barbeque is not an easy recipe. On the contrary, preparing a traditional “Barbacoa” is almost a ritual in itself. Believe me, these are not common techniques we’re talking about. This recipe is at least three centuries old. If you’ve ever heard about the “slow food” movement, then you should know that the “Barbacoa” does take the crown.

The Kings of Slow Food

The “Barbacoa” is made with lamb. The meat is marinated in a secret blend of spices, and wrapped tightly in maguey leaves. Then, it’s set to cook slowly in an oven for more than nine hours. We mentioned slow food, right? In broad terms, this is the traditional technique. Here in the States, however, the “Barbacoa” is prepared with a more home-cooked feel, which is not any less appealing.

The same ingredients used for the traditional Mexican Barbeque are used, except that the meat is put to roast slowly in a especially built oven where the lamb is pitched above a sort of crockpot filled with water and chick peas. The idea is for the succulent juices of the meat to drip on top of the chick peas, lending it it’s unparalleled flavor. Meanwhile, the vapor trapped inside the tightly shut oven will keep the meat tender and moist.

The end result is simply “la experiencia”. Mexican Barbeque in the States is served wrapped in tin foil, with a side of tortillas, white onions, cilantro and a flavorlful lamb consomé. This is something out of this world, we can attest.

As mentioned at the beginning of this article, this is not just “any” dish. It’s not an easy recipe. Thus, we just can’t find “Barbacoa” at your common Mexican eatery. Asking for it at your typical Mexican restaurant will only result in frustration, I’m afraid. Your best bet is to start at small taquerías. The smaller, the better. Places that seem rundown, where you can expect home-cooked meals “a la mexicana” can and might offer “Barbacoa” to their customers. Although the service and ambiance will not be necessarily first-class, the taste of a truly Mexican Barbeque will compensate the pain and effort. Rare gems like these do exist, so it’s time to start digging.