Barbacoa is made by slow-cooking beef, lamb, or goat with spices, garlic, and chilies, traditionally in a pit oven lined with maguey leaves. It originates from central and southern Mexico, particularly Hidalgo, and traces its roots to pre-Hispanic indigenous cooking methods. In modern kitchens, it’s often steamed or braised for hours until fall-apart tender.

Served in tacos, soups, or by the plate with consomé, barbacoa is a weekend ritual at markets and a centerpiece of Mexican Sunday breakfasts.

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