barbecue (also spelled barbeque or abbreviated BBQ) refers to a technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire. originate from south.
In the U.S., barbacoa is often prepared with parts from the heads of cattle, such as the cheeks. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat (cabrito). In central Mexico, the meat of choice is lamb, and in the Yucatan, their traditional version, cochinita pibil (pit-style pork), is prepared with pork. Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas, which had formerly been a part of northern Mexico. The word transformed in time to barbecue, as well as many other words related to ranching and Tex-Mex cowboy or vaquero life. In the United States, barbecue (also spelled barbeque or abbreviated BBQ) refers to a technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire; often this is called pit barbecue, and the facility for cooking it is the barbecue pit. This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles. Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles at barbecue competitions Definition: Mexican Barbecue. The term barbecue is used loosely. Barbacoa is not a method of grilling something over an open flame. Traditional Mexican barbacoa is completely different. It essentially steams and smokes the meat at the same time resulting in a moist and flavorful meat.  In the Philippines, the Cebuano dish balbacua (also spelled balbakwa) is also derived from barbacoa. It was introduced during the Spanish colonial era. Unlike Latin American versions, it is a stew made from beef, oxtail, cow feet and skin boiled for several hours until gelatinous and extremely tender. Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas, which had formerly been a part of northern Mexico. The word transformed in time to barbecue, as well as many other words related to ranching and Tex-Mex cowboy or vaquero life. First off barbacoa is sheep, or mutton, cooked in a hole in the ground and has nothing like chipotle or the other ingredients. It is very tender mutton served for tacos, burritos or however you want to eat it. It's served with a consume made from the juices of the meat. It has nothing to do with beef or chipotle. It's also not mexican barbecue, it has nothing to do with barbecue. Common misconception of those in the us. What chipotles is calling barbacoa is not, it's shredded beef seasoned in chipotle sauce. It is widely believed the West Indies native Taino people, a subgroup of the South American Arawaks, first used green, fire-resistant bearded fig branches for cooking. They marinated foods in tropical herbs and spices to enhance natural flavors and preserve them after cooking. Mexico’s original Barbacoa used the country’s many and varied moles (molés “pronounced-mol”) ehs and, salsas the first barbecue. Sauces mole molé is, a complex rich, thick sauce used to. accompany meats Quite a large production, but there is a simpler yet just as tasty method. Barbacoa isn't just braised or baked beef, and it isn't pot roast made from a cow's head. What really gives barbacoa it's unique taste and texture is the quality of the fat and connective tissue that is unique to that part of the animal. Around here, you can generally buy barbacoa two ways-regular or all meat. The only difference is that the all meat barbacoa does not contain all the little glands and other parts which come from the head, it is only the meat itself. Call me a wuss, but I go the all-meat route. Today, most Americans probably associate barbacoa with a Chipotle burrito. The fact that even barbacoa can't be traced with certainty to a single culture or definition is significant for the meaning of barbecue today. One of Warnes' more convincing arguments is that barbecue is an invented word and an invented tradition, drawing from many different backgrounds to suit the needs of its writer.  Chipotle's famous barbacoa is the Mexican barbecue of my dreams. With this amazing copycat recipe (made in a crockpot) it can be a reality for you. Seared beef is slow cooked in a spectacular spicy adobo sauce and combination of flavors that create the perfect moist and tender Mexican shredded beef. It's also not mexican barbecue, it has nothing to do with barbecue. Common misconception of those in the us. What chipotles is calling barbacoa is not, it's shredded beef seasoned in chipotle sauce.
https://en.wikipedia.org/wiki/Barbacoa https://en.wikipedia.org/wiki/Barbecue_in_the_United_States http://mexicanfood.about.com/od/mexicanfoodglossary/g/Barbacoa.htm https://en.wikipedia.org/wiki/Barbacoa http://www.theslowroasteditalian.com/2014/02/chipotles-copycat-barbacoa-recipe.html http://www.aquiestexcoco.com/about-aqui-es-texcoco/history-of-barbacoa/ http://texascookin.blogspot.com/2009/03/barbacoa_31.html http://www.seriouseats.com/2010/06/barbecue-a-word-with-many-roots.html http://www.theslowroasteditalian.com/2014/02/chipotles-copycat-barbacoa-recipe.html
what is barbacoa in what region does this originate