One of the most representative Mexican dishes and perhaps the most well-known and most popular manifestation in the central states of Mexico, Barbacoa is traditionally slow-cooked for more than 6 hours in a pit over maguey leaves and special spices until the meat is the most tender and succulent. This special cooking method was developed in the pre-Hispanic area and presented by the Tlaxaltec people to the Spanish who were amazed at their culinary art.
Like Carnitas, Barbacoa is considered a delicacy, a treat, a special-occasion food, generally to be found at mom and pop small restaurants, communities that come together to prepare this complicated-to-make traditional dish or at the most important moments like weddings, quinceñeras or any important social occasion.
Experience the authentic Mexican Barbacoa and find out why people call Barbacoa a magic dish and why the Mexican Cuisine was Declared Intangible Heritage of Humanity by UNESCO
Eat it by itself, used in thousands of recipes or have it served on warm corn tortillas with salsa for added flavor; add some diced onions, chopped cilantro, guacamole and a squeeze of lime juice to have the perfect authentic Mexican Barbacoa Taco.