Barbacoa is a traditional method of cooking meat over fire – the early origins of our modern day barbecuing. It originated in the Caribbean and in Mexico, where whole sheep or goats, and sometimes a cow’s head were cooked low and slow in holes dug in the ground and covered in thick layers of leaves. This closed-environment method of cooking created a gentle, moist heat that can be closely replicated by using a slow cooker. Barbacoa eventually spread north into the United States where it evolved into our much beloved Southern BBQ.
Continue reading “PAIRING: Llama 2018 Malbec + Barbacoa Burritos”
Cerise Chérie 