Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives. In contemporary Mexico, it generally refers to meats or whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with 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. In the U.S., barbacoa is often prepared with parts from the heads of cattle, such as the cheeks.
