barbacoa

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English[edit]

A serving of barbacoa

Etymology[edit]

From Spanish barbacoa

Noun[edit]

barbacoa (uncountable)

  1. Meat slow-cooked over an open fire, characteristic of Latin American cuisine
    • 2004 January 16, Mike Sula, “The Cooking Life”, Chicago Reader:
      At first Andablo tried to make barbacoa with cow heads, but something about American beef didn't taste right. "

See also[edit]


Spanish[edit]

Etymology[edit]

From Taino barbakoa (framework of sticks), the raised wooden structure the Indians used to either sleep on or cure meat. Originally “meal of roasted meat or fish”.

Noun[edit]

barbacoa f (plural barbacoas)

  1. barbecue
  2. meats (traditionally from the inside of a cow's cheek or jaw) or a whole sheep slow cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose.
  3. Meat steamed until tender (most common present use).

Descendants[edit]