barbacoa

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English[edit]

A serving of barbacoa

Etymology[edit]

Borrowed from Spanish barbacoa (whence also barbecue), from Taíno 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”.

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”, in Chicago Reader[1]:
      At first Andablo tried to make barbacoa with cow heads, but something about American beef didn't taste right. "

Related terms[edit]

See also[edit]


Catalan[edit]

Pronunciation[edit]

Noun[edit]

barbacoa f (plural barbacoes)

  1. barbecue (fireplace or pit for grilling food)
  2. barbecue (meat that has been cooked in such an apparatus)

Further reading[edit]


Spanish[edit]

Etymology[edit]

From Taíno 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”.

Pronunciation[edit]

  • IPA(key): /baɾbaˈkoa/, [baɾ.β̞aˈko.a]

Noun[edit]

barbacoa f (plural barbacoas)

  1. barbecue (fireplace or pit for grilling food)
  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)

Derived terms[edit]

Descendants[edit]

  • English: barbecue

Further reading[edit]