Picture this: a hole in the ground. Hot coals. Meat wrapped in maguey (agave) leaves or banana leaves. That’s the original barbacoa.
This technique was used by the Taíno people of the Caribbean. The Spanish borrowed the word "barbacoa." It described a wooden frame for grilling. Over centuries, it evolved into a specific, slow-cooked style.
Today, the most famous version comes from Mexico. Specifically, from the state of Hidalgo. It’s a labor of love that takes hours, sometimes all night.
