and barbacoa de chivo (goat barbacoa) common in Oaxaca State. The place most associated with traditional Mexican barbacoa is ...

A traditional Mexican barbacoa is cooked in a hole in the ground, the meat wrapped in agave leaves and left to cook slowly for around 12 hours. Every region has its own way of making it ...

Zarandeado is a grilling method that originated in the Mexican state of Nayarit more ... Other menu items include cochinita pibil ($28), a traditional Mayan dish of slow-braised pork; grilled ...