| Barbacoa |
Articles about Barbacoa |
Information AboutBarbacoa |
| CATEGORIES ABOUT BARBACOA | |
| mexican cuisine | |
| barbecue | |
|
Throughout Mexico, from pre-Colombian times to the present, barbacoa (the name derives from the Caribbean indigenous Taino baricoa) was the original barbecue, utilizing the many and varied Mole s (pronounced "molays", from Nahuatl ''molli'') which were the first barbecue sauces. Game, turkey, and fish along with beans and other side dishes were slow cooked together in a pit for many hours. Following the introduction of cattle, pigs, goats, sheep, and chickens by the Spanish, the meat of these animals was cooked utilizing the traditional indigenous barbacoa. Barbacoa was adopted into the cuisine of the United States by way of Texas which had formerly been a part of northern Mexico, and the word transformed in time to "barbecue", together with many other words related to ranching and Cowboy ( Vaquero ) life. SEE ALSO |
|
|