Beef Barbacoa

History & Origin

Beef barbacoa is a regional variant of Mexican barbacoa that predominates in the northern and central states, especially Hidalgo, Queretaro, San Luis Potosi and Tamaulipas. Whilst traditional Hidalgo barbacoa is prepared with lamb, the beef version emerged as a more accessible alternative in regions where cattle farming was more abundant than sheep farming. The term 'barbacoa' comes from the Taino word 'barabicu', describing a structure of sticks over which meat was smoked. In Hidalgo, beef barbacoa is prepared by wrapping the meat in maguey leaves and cooking it in a pit lined with hot volcanic rocks. The process takes 8 to 12 hours, during which the meat absorbs the juices of the maguey and the aromas of the chiles. At the bottom of the pit, a pot with chickpeas, chiles and rice collects the dripping juices, creating the famous barbacoa consomme. Sundays are the traditional barbacoa day throughout central Mexico.