One of the chief dish in the mexican cuisine is barbacoa. This mexican main course dish is prepared in every mexican restaurant as well as in the mexican restaurant santa monica too. This is a typical delicious mexican dish which is chiefly prepared out or made from meat or you can even make it out from a whole sheep too.
Thus barbacoa is a non – vegatarian dish, which is famous not only in 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.
In the traditonal method of cooking, a huge hole is dug in the ground and the ground is covered by the leaves of maguey, it is chiefly used till the meat is steamed till it becomes tender. This is the traditional approach to prepare barbacoa. Now we can also serve this traditional dish in a perfect traditional mexican manner too.
According to the traditional mexican way of eating, always a barbacoa is served with a warm soft taco style corn tortilla which is followed by the serving of guacamole and salsa. Salsa is added in this serving to produce an extra flavouring to this dish. Another speciality of this dish is that the meat or taco is served in the banana leaves in which it is cooked.
If you like to add vegatables in this dish, you can add in accoradnace to your taste. For instance you eat this dish with onions, diced cilantro as well as with a squirt of lime too. It all depends on your taste. Therefore this traditional dish is a very delicious one and you have got a brief idea about barbacoa and all the food stuffs that are served along with this dish.

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

In article >, Becca >
wrote:

> 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

Around here, it's just the beef cheek meat, not the entire head.
It's available at the grocery store. It makes fabulous taco meat:

<http://picasaweb.google.com/OMPOmelet/BarbacoaTacos#>

Or:

<http://tinyurl.com/ybwrygq>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Omelet wrote:
>>
>> Thanks for the info. In most restaurants near me, barbacoa is cow's
>> head, barbacoa de cabeza.
>>
>>
>> Becca
>>
>
> Around here, it's just the beef cheek meat, not the entire head.
> It's available at the grocery store. It makes fabulous taco meat:
>
> <http://picasaweb.google.com/OMPOmelet/BarbacoaTacos#>
>
> Or:
>
> <http://tinyurl.com/ybwrygq>
>

Sorry, I did not specify that.


Becca

In article >, Becca >
wrote:

> Omelet wrote:
> >>
> >> Thanks for the info. In most restaurants near me, barbacoa is cow's
> >> head, barbacoa de cabeza.
> >>
> >>
> >> Becca
> >>
> >
> > Around here, it's just the beef cheek meat, not the entire head.
> > It's available at the grocery store. It makes fabulous taco meat:
> >
> > <http://picasaweb.google.com/OMPOmelet/BarbacoaTacos#>
> >
> > Or:
> >
> > <http://tinyurl.com/ybwrygq>
> >
>
> Sorry, I did not specify that.
>
>
> Becca

No worries. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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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.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Dec 18, 10:34 pm, Richie1 >
wrote:
> One of the chief dish in the mexican cuisine is barbacoa. This mexican
> main course dish is prepared in every mexican restaurant as well as in
> the 'mexican restaurant santa monica' (http://www.redorestaurant.com/)
> too. This is a typical delicious mexican dish which is chiefly prepared
> out or made from meat or you can even make it out from a whole sheep
> too.
> Thus barbacoa is a non – vegatarian dish, which is famous not only in
> 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.
> In the traditonal method of cooking, a huge hole is dug in the ground
> and the ground is covered by the leaves of maguey, it is chiefly used
> till the meat is steamed till it becomes tender. This is the traditional
> approach to prepare barbacoa. Now we can also serve this traditional
> dish in a perfect traditional mexican manner too.
> According to the traditional mexican way of eating, always a barbacoa is
> served with a warm soft taco style corn tortilla which is followed by
> the serving of guacamole and salsa. Salsa is added in this serving to
> produce an extra flavouring to this dish. Another speciality of this
> dish is that the meat or taco is served in the banana leaves in which it
> is cooked.
> If you like to add vegatables in this dish, you can add in accoradnace
> to your taste. For instance you eat this dish with onions, diced
> cilantro as well as with a squirt of lime too. It all depends on your
> taste. Therefore this traditional dish is a very delicious one and you
> have got a brief idea about barbacoa and all the food stuffs that are
> served along with this dish.
>
> --
> Richie1

Barbacoa is one of those names that is used for many different
dishes. At one of my neighborhood taquerias the barbacoa is a very
succulent, very delicious lamb stew. Only place I've ever seen it
called that, but it's great whatever name you give it. -aem

In article >,
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.

Always available from HEB. :-) And Wal-mart...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

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.

On Sat, 19 Dec 2009 16:42:19 -0600, Andy > wrote:
>
>Only saw the panhandle of Texas once.
>
>We pulled into a in-the-middle-of-nowhere gas station.
>
>We had our Southern suspicions.
>
>The man filling up the tank asked in a Southern accent "You boys goin'
>honky tonkin' tonight?"
>
>Not knowing what the heck that meant, we just nodded and said "yeah."
>
>He waved us good bye.
>
>We were so glad to blow into New Mexico a few hours later, that rest of
>the way wondering, what's honky tonkin??
>
>Andy [blushing]

Honky tonk makes me think of a smoke filled bar and someone playing an
upright piano in the background.

--
I love cooking with wine.
Sometimes I even put it in the food.

Omelet wrote:
> In article >,
> 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.
>
> Always available from HEB. :-) And Wal-mart...

Around here, it's the gas station convenience marts that sell it. Mostly
on Sunday by the pound with tortillas. I haven't checked HEB or
WalMart, but I suspect that the recipe and preparation method might
differ from the taquerias, pandarias and gas stations. :-)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

When Cindy and I lived in Dallas, we lived in a neighborhood (Oak Cliff)
with a lot of working-class Mexican restaurants. I thought that
barbacoa was BBQ beef. The one sample that we tried was rather greasy
and skanky, and it was not until after the meal that we found out it was
really nose meat. We did not order it again. But maybe there are
better versions that what we had.

--
Julian Vrieslander

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

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Janet Wilder > wrote:

> > Always available from HEB. :-) And Wal-mart...
>
> Around here, it's the gas station convenience marts that sell it. Mostly
> on Sunday by the pound with tortillas. I haven't checked HEB or
> WalMart, but I suspect that the recipe and preparation method might
> differ from the taquerias, pandarias and gas stations. :-)

Yah! <grins>
They sell it raw for you to cook yourself!

I do dearly love Barbacoa. They have finally started serving it in the
dining room at work again.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sat, 19 Dec 2009 16:42:19 -0600, Andy wrote:

> Janet Wilder > wrote in news:00e66058$0$6706
> :
>
> Andy wrote:
>>>
>>> I'd try barbacoa!
>>>
>>> Trouble is, I'll never set foot in Mexico again!
>>>
>>
>> There's plenty here in way-the-hell-south Texas.
>
> Janet,
>
> Only saw the panhandle of Texas once.
>
> We pulled into a in-the-middle-of-nowhere gas station.
>
> We had our Southern suspicions.
>
> The man filling up the tank asked in a Southern accent "You boys goin'
> honky tonkin' tonight?"
>
> Not knowing what the heck that meant, we just nodded and said "yeah."
>
> He waved us good bye.
>
> We were so glad to blow into New Mexico a few hours later, that rest of
> the way wondering, what's honky tonkin??
>
> Andy [blushing]

for god's sake, even rubes make you look like a rube.

blake