In article >,
George Shirley > wrote:

> Janet Wilder wrote:
> > Andy wrote:
> >> Becca > wrote in :
> >>
> >>> Richie1 wrote:
> >>>> mexico but also in the united states of america too. The meat or the
> >>>> whole sheep that is used in the barbacoa is slow cooked. The meat is
> >>>> slow-cooked over an open fire, you can cook it on the other way out by
> >>>> approaching the traditional method of cooking.
> >>> Thanks for the info. In most restaurants near me, barbacoa is cow's
> >>> head, barbacoa de cabeza.
> >>>
> >>>
> >>> Becca
> >>
> >>
> >> I'd try barbacoa!
> >>
> >> Trouble is, I'll never set foot in Mexico again!
> >>
> >
> > There's plenty here in way-the-hell-south Texas.
> >
> Every Saturday in Corpus I would stand in line up to an hour to get a
> few pounds. Was a Saturday tradition there in the late seventies, early
> eighties. They started cooking in the pit on Friday night.

I used to get Barbacoa either from Los Gallos in New Braunfels, or from
the Taqueria just down the street from my house. The local one only
serves it on weekends.

My Brother in Law was born and raised in Ann Arbor.

He looks forward to his weekly Barbacoa breakfast tacos. <G>

Shows just how GOOD that stuff really is!

I do, of course, cook it myself from time to time...
--
Peace! Om

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