Barbacoa

Dionysus

Dionysus

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When I go to Taco Cabana for breakfast tacos I get two potato & egg and one barbacoa. Load up on the pico de gallo and liberally salt these *******, and I am set.

Now, about that barbacoa: this is some fine ****. I don't even care to know what part of the kangaroo this meat comes from. It is magically delicious.
 
Well, the authentic recipe involves the beef head (maybe kangaroo head would work ok too). I think chuck roast is used in some recipes. Not sure what Taco Cabana uses.
Anyone know?
 
Most places that have it on the menu get it frozen and microwave it. Once you have it fresh (typically a Sunday thing at a carniceria), you'll be slumming when you get one at TC.
 
Used to own a food service company that sold meat products to a lot of mom and pop Mexican food restaurants. They used the cow cheek meat for barbacoa. Not sure what the chains such as Cabana uses. Even Chipotle calls their beef burritos barbacoa, but I can't imagine they are using cheek.
 
For years, I was disgusted at the thought of barbacoa. A couple of years ago, I stayed with the extended family of a girl I was dating in Laredo. On Sunday morning, they bought barbacoa from a local place. Not wanting to be rude, I ate some. Long story short, I'm now a devoted fan of barbacoa.
 
barbacoa is great, technically cow cheek...there is this place in houston on Washinton ave...Laredo Taqueria, best breakfast tacos in the city imo...they have great barbacoa, a weekend ritual.
 
From my experience the best Barbacoa is made with the entire Cow's head. This includes cheek, tounge and yes even brain. I find that these added ingredients add a nice texture and taste.

I have found some passable Barbacoa in Austin by 183 and anderson mill at the Taqueria La Tapitia. Just bring your own red Salsa since they dont have any and I prefer red to green when eating Barbacoa. Let me know if you find some better at some other location.
 
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Cruz50's story above sounds very familiar to mine! I was dating a guy whose family lived in Laredo, also where I was born. Anyways, his family had some barbacoa, and though hesitant to eat it, I tried it, and to this day, I will eat it every chance I get. Love the barbacoa tacos at Taco Cabana also!
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I never knew what barbacoa was (and in a way glad i didnt know before trying it), but it's my favorite meat at Chipotle every time I go. it's excellent there..
 
There is one guy who works at Whole Foods on 6th/Lamar who knows how to make barbacoa. He usually makes it on Friday or Saturday and has it out for sale on Saturday or (more likely) Sunday. His twist is that he smokes the meat overnight and then continues the process the next day. It makes for some seriously badass tacos. I highly recommend you go down for brunch on Sunday and drop $5 on two of the best barbacoa tacos in Austin.
 
I was reading the Tex-Mex Cookbook by Robb Walsh. He says that in central Mexico barbacoa means lamb or goat meat wrapped in maguey leaves and roasted on hot coals. He says that in Texas Mexican ranch hands adapted this technique roasting cattle heads using earthen pits for the roasting.

By the way, this is a wonderful book if you are like me and consider Tex-Mex to be a gift of God. It has histories of Tex-Mex restaurants in San Antonio, Austin, Houston and Dallas. It talks about the old Mexican Manhatten in San Antonio where my parents used to go. The history of the Chili Queens is priceless. It has lots and lots of history and pictures (a whole page about the San Antonio pecan shellers' strike in 1938). The picture of LBJ toasting Lady Bird at El Matamoros in Austin on their 25th wedding anniversary gives me goosebumps. Lots of recipes from the original Tex Mex restaurants.
 
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