Definition, use, and examples of the word barbacoa.
For further reading, check out “At South Philly Barbacoa, Guest Chefs Are Taking Over the Kitchen in a Series of Summer Pop-Ups” by Rachel Vigoda on Eater.com: https://philly.eater.com/2020/6/29/21303519/south-philly-barbacoa-philadelphia-restaurant-pop-up-dinners-guest-chefs
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I’m Jenn de la Vega and this is your culinary word of the day.
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Today’s word is BARBACOA
It is spelled…B-A-R-B-A-C-O-A
According to Rafaela Castro, author of Chicano Folklore
A Guide to the Folktales, Traditions, Rituals and Religious Practices of Mexican Americans:
“Barbacoa refers to a method of cooking meat, in a pit of hot wood coals.
The English word barbeque comes from barbacoa.
Barbacoa de cabeza is the cooking of a beef head in this manner. It is an old custom and cultural event that in parts of south Texas occurs every weekend, with the barbacoa eaten on Sunday mornings.
In other parts of the Southwest, this style of cooking is reserved for special events such as weddings, funerals, and large family gatherings.”
In the Diccionario de Mejicanismos, “barbacoa is ‘carne asada en un hoyo que se abre en tierra, y se calienta como los hornos’, meaning grilled meat cooked in a hole in the ground heated like an oven.”
Barbacoa is now more modernly recognized as pit cooking.
You can also find this word in Culinary Art and Anthropology book by Joy Adapon,
“The word barbacoa is of Caribbean origin, but the corresponding cooking methods used all over Mexico are based on the Mayan pib or earth oven. In the central states, the meat is flavoured with the fleshy leaves of the maguey.
The meat typically used is lamb, pit barbecued in a cylindrical clay or brick-lined oven.
Depending on the region and tradition, there are also barbacoas of other meats such as rabbit, chicken, turkey, beef, pork, or goat.”
Furthermore, “It is common to start with a bowl of the consomme de barbacoa, a flavorful broth consisting of the meat drippings which have amalgamated with herbs and spices during the long cooking process in the pit.”
“The kind of communal or familial feast has long been part of barbacoa and barbecue,” writes Jose R. Ralat of American Tacos, a history, and guide.
For further reading, check out “At South Philly Barbacoa, Guest Chefs Are Taking Over the Kitchen in a Series of Summer Pop-Ups” by Rachel Vigoda on Eater.com
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I’m Jenn de la Vega and this has been your culinary word of the day.
Next time on Culinary Word of the day, we bring it to a boil.
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