Barbacoa

Originating with the indigenous Nahuatl word "barbacoa" (which gave English the word "barbeque"), traditional Mexican barbacoa involves wrapping beef cheeks, lamb, or goat in maguey leaves and slow-cooking underground in a pit oven overnight for 8-12 hours. The technique predates Spanish colonisation and was documented by Hernan Cortes's chroniclers in the 16th century. Hidalgo state's lamb barbacoa, served with pulque (fermented agave drink) and consomme, is considered the definitive regional preparation.