Barbacoa

Barbacoa (Spanish:

Adaptations

In the U.S., barbacoa is often prepared with parts from the heads of cattle, such as the cheeks. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from

Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas. The word transformed in time to "barbecue".^[2]

In the

The word barbacoa is believed to have come from the mainland Taino (eastern Dominican Republic), as in this source:

Pero tomemos el vocablo barbacoa, cuyo origen arau[a]co (específicamente, taíno) es conocido gracias a las descripciones de Gonzalo Fernández de Oviedo en su Historia natural y general de las Indias, quien testimonia dos de sus acepciones.^[5]

But when we take the term 'barbacoa', which originates from Arawak (specifically, the Taíno language), it is known thanks to the writings of Gonzalo Fernández de Oviedo in his Natural and General History of the Indians, who described two of its meanings: «unos palos que ponen, a manera de parrilla o trébedes, en hueco», para asar los peces y animales que cazaban. Tal aseveración compite con la tesis de que, al designar un tipo de parrillada, esa palabra es una castellanización de la palabra inglesa-norteamericana barbecue, que a su vez nace de la expresión francesa de la barbe á la queue («de la barba 3⁄4 o mentón 3⁄4 a la cola», que era como los tramperos canadienses francófonos ensartaban con una barra de hierro las reses que cazaban para asarlas.

Notable restaurants

Brownsville Texas's

• Carne asada
• Mandi (food)
• List of meat dishes
• List of Mexican dishes

References