Barbacoa (Spanish: [baɾβaˈkoa](listen)) is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word barbaca, from which the term "barbacoa" derives, and ultimately, the word 'barbecue".[1] In contemporary Mexico, it generally refers to meats or whole sheep or whole goats slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered with agave (maguey) leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro (coriander leaf).
The original (or traditional) type of barbacoa oven
In the U.S., barbacoa is often prepared with parts from the heads of cattle, such as the cheeks. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat (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. The word transformed in time to "barbecue".[2]
In the Philippines, the Visayan dish balbacua (also spelled balbakwa) is named after barbacoa, probably for the similar length of cooking time and tenderness of the meat. It is a completely different dish. Unlike Latin American versions, it is a stew made from beef, oxtail, cow feet and skin boiled for several hours until gelatinous and extremely tender.[3][4]
Etymology
Maguey leaves
The word barbacoa is believed to have come from the mainland Taino (eastern Dominican Republic), as in this source:
Pero tomemos el vocablo barbacoa, cuyo origen arau[a]co (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.[5]
But when we take the term 'barbacoa', which originates from Arawak (specifically, the Taíno language), it is 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: «unos palos que ponen, a manera de parrilla o trébedes, en hueco», para asar los peces y animales que cazaban. Tal aseveración compite con la tesis de que, al designar un tipo de parrillada, esa palabra es una castellanización de la palabra inglesa-norteamericana barbecue, que a su vez nace de la expresión francesa de la barbe á la queue («de la barba ¾o mentón¾ a la cola», que era como los tramperos canadienses francófonos ensartaban con una barra de hierro las reses que cazaban para asarlas.
^Abarca, Meredith E. (2018). "Barbacoa". In Deutsch, Jonathan (ed.). We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. ABC-CLIO. ISBN978-1-4408-4112-5.
^"Barbecue | Define Barbecue at Dictionary.com". Dictionary.reference.com. from the original on 8 April 2010. Retrieved 4 April 2010.
^"Balbacua". Panlasang Pinoy. Retrieved 2 August 2015.
^"Lanciao & Balbacua". Market Manila. Retrieved 2 August 2015.
^"IV CILE. Paneles y ponencias. Eusebio Leal Spengler". Congresosdelalengua.es. from the original on 11 April 2010. Retrieved 4 April 2010.
January 28, 2023
barbacoa, other, uses, disambiguation, this, article, includes, list, general, references, lacks, sufficient, corresponding, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, october, 2018, learn, when, remove, thi. For other uses see Barbacoa disambiguation This article includes a list of general references but it lacks sufficient corresponding inline citations Please help to improve this article by introducing more precise citations October 2018 Learn how and when to remove this template message Barbacoa Spanish baɾbaˈkoa listen is a form of cooking meat that originated in the Caribbean with the Taino people who called it by the Arawak word barbaca from which the term barbacoa derives and ultimately the word barbecue 1 In contemporary Mexico it generally refers to meats or whole sheep or whole goats slow cooked over an open fire or more traditionally in a hole dug in the ground covered with agave maguey leaves although the interpretation is loose and in the present day and in some cases may refer to meat steamed until tender This meat is known for its high fat content and strong flavor often accompanied with onions and cilantro coriander leaf Barbacoa Contents 1 Adaptations 2 Etymology 3 See also 4 ReferencesAdaptations EditSee also Barbecue and Balbacua The original or traditional type of barbacoa oven In the U S barbacoa is often prepared with parts from the heads of cattle such as the cheeks In northern Mexico it is also sometimes made from beef head but more often it is prepared from goat meat 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 The word transformed in time to barbecue 2 In the Philippines the Visayan dish balbacua also spelled balbakwa is named after barbacoa probably for the similar length of cooking time and tenderness of the meat It is a completely different dish Unlike Latin American versions it is a stew made from beef oxtail cow feet and skin boiled for several hours until gelatinous and extremely tender 3 4 Etymology Edit Maguey leaves The word barbacoa is believed to have come from the mainland Taino eastern Dominican Republic as in this source Pero tomemos el vocablo barbacoa cuyo origen arau a co especificamente taino es conocido gracias a las descripciones de Gonzalo Fernandez de Oviedo en su Historia natural y general de las Indias quien testimonia dos de sus acepciones 5 But when we take the term barbacoa which originates from Arawak specifically the Taino language it is known thanks to the writings of Gonzalo Fernandez de Oviedo in his Natural and General History of the Indians who described two of its meanings unos palos que ponen a manera de parrilla o trebedes en hueco para asar los peces y animales que cazaban Tal aseveracion compite con la tesis de que al designar un tipo de parrillada esa palabra es una castellanizacion de la palabra inglesa norteamericana barbecue que a su vez nace de la expresion francesa de la barbe a la queue de la barba o menton a la cola que era como los tramperos canadienses francofonos ensartaban con una barra de hierro las reses que cazaban para asarlas See also Edit food portalCarne asada Mandi food List of meat dishes List of Mexican dishesReferences Edit Abarca Meredith E 2018 Barbacoa In Deutsch Jonathan ed We Eat What A Cultural Encyclopedia of Unusual Foods in the United States ABC CLIO ISBN 978 1 4408 4112 5 Barbecue Define Barbecue at Dictionary com Dictionary reference com Archived from the original on 8 April 2010 Retrieved 4 April 2010 Balbacua Panlasang Pinoy Retrieved 2 August 2015 Lanciao amp Balbacua Market Manila Retrieved 2 August 2015 IV CILE Paneles y ponencias Eusebio Leal Spengler Congresosdelalengua es Archived from the original on 11 April 2010 Retrieved 4 April 2010 Retrieved from https en wikipedia org w index php title Barbacoa amp oldid 1119770587, wikipedia, wiki, book, books, library,
