What Exactly Is Barbacoa?

Slow-Cooked to Perfection

Traditionally, barbacoa refers to meat that's cooked low and slow until it's incredibly tender.

Traditionally, making barbacoa wasn't something you rushed. The meat would spend hours slowly cooking in underground earth ovens, often wrapped in agave leaves. Today, the underground pits have mostly made way for modern kitchens, but the slow-cooked approach is still what gives barbacoa its signature tenderness.

The result is meat that's rich in flavour, easy to pull apart and practically melts in your mouth.

It Depends Where You Are

While many people associate barbacoa with beef, there isn't just one version.

Across Mexico, recipes vary by region. Lamb, goat and beef are all commonly used, each with its own local traditions and spice blends. Like many traditional Mexican dishes, barbacoa doesn't come with one fixed recipe. Travel across Mexico and you'll find different meats, different seasonings and different ways of preparing it, each shaped by local traditions.

This summer, we're serving our slow-cooked beef barbacoa in our Real Tacos, topped with fresh ingredients that complement its rich flavour.

So next time you see barbacoa on a menu, you'll know it's not a sauce, a seasoning or a type of taco. It's a cooking tradition that's been around for centuries. And for good reason.