Barbacoa
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Barbacoa is a method of preparing meat in which, in its traditional form, large pieces of meat or entire body parts of animals are slowly cooked in pits lined and covered with agave leaves. This type of preparation has its origin in the Caribbean or Mexico . Nowadays there are many adaptations of this type of preparation, especially in Mexico.
As Barbacoa not only the cooking method, but also the thus prepared food is called. The word barbecue is derived from the term .
history
The Spanish word barbacoa is derived from the Arawak word brabacot and, depending on the source, denoted a smoking technique for meat, a censer or a platform made of branches from deciduous trees on which the Arawak smoked meat. The term is first mentioned in Gonzalo Fernández de Oviedo's De la historia General y Natural de las Indias from 1526. Already Bernal Díaz del Castillo , who wrote an eyewitness account of the Spanish conquest in 1519 with the True History of the Conquest of New Spain until 1521, knew the barbacoa . He used the term to refer to meat that was fried in pits in what is now Mexico.
Web links
Individual evidence
- ↑ Jeremy MacVeigh: International Cuisine . Cengage Learning, Belmont 2008, ISBN 978-1-4180-4965-2 , pp. 322 .
- ↑ Eve Zibart: The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World . Menasha Ridge Press, Birmingham 2010, ISBN 978-0-89732-775-6 , pp. 392 .
- ↑ Dave DeWitt & Mary Jane Wilan: Callaloo, Calypso & Carnival. The Cuisines of Trinidad & Tobago . Crossing Press, Freedom 1993, ISBN 0-89594-639-4 , pp. 22 .