What Is Barbacoa What Part Of The Cow

So, there I was, at this little hole-in-the-wall joint in Texas, and the guy behind the counter asks me, "What can I get ya, hon? We've got brisket, pulled pork, and barbacoa." Now, I'm a city girl, and I've heard of barbecue, but barbacoa? That was a new one. I mean, I wasn't about to order something I couldn't pronounce, right? So, I asked, "What exactly is barbacoa, and what part of the cow is it from?"

Barbacoa 101

Well, my friends, let me tell you, that guy behind the counter was more than happy to educate this city slicker. Turns out, barbacoa is a traditional Mexican dish, not some fancy Texas thing. It's all about slow-cooked meat, but unlike your typical barbecue, it's not grilled. No, no, no. It's cooked in an underground pit, or sometimes in a pit oven called a horno. Now, you might be wondering, "What part of the cow is this mysterious meat from?"

Meet the Cheek

Alright, don't laugh. The star of the show in barbacoa is none other than the cow's cheek. Yes, you heard it right. The cheek, or cachete in Spanish. Now, before you go all "eww, gross," let me stop you right there. This isn't your average cut. It's tender, flavorful, and melts in your mouth like butter. It's no wonder it's a favorite in Mexican cuisine.

But here's the thing, cooking barbacoa isn't just about throwing some meat in a pit and calling it a day. No, it's an art. The meat is often marinated in a blend of spices, sometimes with citrus or vinegar, and sometimes with a little beer or soda for good measure. Then, it's wrapped in banana leaves or agave fibers before it's cooked low and slow until it's fall-apart tender.

Is Texas Ready for a Joint Like Complete Beef Barbecue? – Texas Monthly

Not Just for Tacos

Now, you might be thinking, "Okay, I'm sold. But what do I do with this barbacoa once I've got it?" Well, my friend, the possibilities are endless. Sure, you can make tacos, but you can also use it to make enchiladas, burritos, or even a delicious barbacoa sandwich. Some people even like to serve it with a side of consommé, a rich, flavorful broth made from the cooking juices.

So, next time you're at a Mexican joint and you see barbacoa on the menu, don't be shy. Give it a try. You might just find that the cheek is the beefiest, most delicious part of the cow you've never tried. And who knows? You might even become a barbacoa convert like me.