Borrowing from Spanish barbacoa (whence also barbecue), from Taino barbakoa (“framework of sticks”), the raised wooden structure the natives used to either sleep on or cure meat. Originally “meal of roasted meat or fish”.
- Meat slow-cooked over an open fire, characteristic of Latin American cuisine
2004 January 16, Mike Sula, “The Cooking Life”, in Chicago Reader:
- At first Andablo tried to make barbacoa with cow heads, but something about American beef didn't taste right. "
barbacoa f (plural barbacoes)
barbacoa f (plural barbacoas)
- 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.
- Meat steamed until tender (most common present use).
- English: barbecue