A Weekend Must-eat in Mexico City — Barbacoa (2024)

FAQs

What part of Mexico is known for having the best barbacoa? ›

Raúl Guerrero, a journalist in the central Mexican state of Hidalgo, the central Mexican state most closely associated with barbacoa, told me this had to do with the Jewish commander under Hernán Cortés who had first been put in charge of the region that's now Hidalgo and who first introduced sheep farming—and, ...

Barbacoa is principally a breakfast meal in Mexico, but it's also served for lunch. Mexicans think Americans are, shall we say, misinformed, to make the last meal of the day a big heavy one.

Barbacoa is typically made out of tougher cuts of meat that require long, slow cooking times. When done traditionally, barbacoa is made with large cuts of meat or whole animals. In the United States, barbacoa is usually associated with beef. However, in Mexico, barbacoa is made from beef, goat, lamb or mutton.

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 goat meat (cabrito).

Mexico City is the capital of the country of Mexico. It is one of the oldest cities in North America. It is also one of the world's largest cities. Mexico City is the center of Mexico's economy and a major center of culture and education.

Corn as a staple

Corn is the most eaten staple among Mexican consumers. It is the base ingredient of tortillas, a type of slim flatbread and, one of the most representative and widely consumed food products in the country, used for the preparation of tacos, quesadillas, and other dishes.

Because barbacoa is slow-cooked for about six to eight hours, it's not available every day at most Mexican restaurants -- not the good joints, at least. In Latino circles, barbacoa is a speciality meat, only available on the weekends.

In addition to its delicious flavor, barbacoa is also a great source of nutrients. The slow cooking process helps to retain the meat's natural juices, which makes it moist and flavorful. The spices used to season the meat also have health benefits, such as helping to reduce inflammation and improve digestion.

Our English term barbecue comes from Caribbean Indian word barbacoa, but despite their common origins, these two words do not denote the same thing. Barbecue involves cooking food over a grill, while barbacoa is a steaming/baking process.

Restaurants: For good service, a 10% tip is standard. For really good service, anything between 15% and 20% is acceptable. Street food: Again, tipping is not required or expected, but it is appreciated (saying “keep the change” is sufficient). Taxis: If the driver helps with bags, 10–20 pesos is a good tip.

What region of Mexico is barbacoa from? ›

Along the roads in Texcoco, a rural area approximately 15 miles east of Mexico City, Barbacoa stands and small restaurants serve this favorite food. The region is generally recognized as the home of barbacoa in Mexico.

“The best quality meat in Mexico is from Sonora,” said Carlos Martinez, a Guadalajara veterinarian who worked for a government agency in Durango connected to SAGARPA, Mexico's principal food regulator. “And in Mexico, most livestock raising is done traditionally, in pastures.”

First on our Regional Guide to Tacos is Central Mexico. With Mexico City, Puebla, Tlaxcala, Hidalgo, Querétaro, Guanajuato, and San Luis Potosí, this region has some of the best foodie scenes in Mexico. Here you won't want to miss Tacos al Pastor made with tender and delicious, marinated pork and grilled pineapple.

According to Chipotle's menu, the restaurant's barbacoa consists of “responsibly raised beef” that's “braised for hours, then shredded”. Barbacoa is historically a method of cooking meat, with its origins in the Caribbean, so that it's tender and juicy.