Barbacoa

Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word barbaca, from which the term "barbacoa" derives, and ultimately, the word 'barbecue". In contemporary Mexico, it generally refers to meats or whole sheep or whole goats slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered with agave leaves, although the interpretation is loose, and in the present day may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro .