From the Cheek: Barbacoa a traditional, hugely popular, dish

Posted on: May 16th, 2007
Filed Under: [ Food ] [ Hispanic News ] [ Tomás' Picks ]
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“Dalia Carr remembers the pit behind her family’s café where they’d cook barbacoa on the weekends.

They’d build a big fire, place coals in the pit, then place the beef head in a bucket ”” with water for steam ”” and put on the lid. Then they’d put the bucket in the pit, place more coals on top and cover it with a sheet of tin. By the next morning, they had a tender, delicious load of “cheek” meat to relish the entire day.

The days of cooking barbacoa in the pit behind El Fenix Café are long gone, as they are in many places, but barbacoa itself is alive and well at the diner where Carr and her family have served locals for decades. These days she steams the meat for several hours in a pot ”” beginning at about 4 a.m. Sunday ”” and serves it with tortillas. “

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