This Is Why Barbacoa Is Usually Just Sold on Weekends
Texas Traditions: BarbacoaBarbacoa Sunday’s are a way of life in South Texas. Learn more about a food culture that’s rooted in family tradition and grew out of our state’s farms and ranches. http://bit.ly/29Jrndb
Posted by BEEF Loving Texans on Monday, July 11, 2016
Barbacoa is life.
Contrary to what some misinformed people believe, barbacoa isn’t cooked on a grill. It’s a process that requires a fire pit, and a lot of time and attention, which is why many carnicerias only sell the tender and heavenly meat on weekends.
The video above comes to us from the Texas Beef Council, who, in its effort to push the consumption of delicious cow, have actually made a pretty good video about what barbacoa means to one South Texas family, where the ritual of preparing the cow head and lowering into the pit has become a multi-generational affair.
Beyond its “you haven’t lived until you’ve tried it” levels of deliciousness, barbacoa holds a lot of sentimental value for my own family. Since high school, my father has spent his Monday through Friday working 300 miles from home, sacrificing spending time with his wife and children in order to provide us a comfortable existence. Without fail, hours before he makes the dreaded five-hour drive from McAllen to Bay City, Texas, my old man stands in line at the carniceria and brings back two pounds of the freshly made meat. It’s long been our Sunday ritual. It’s long been one of the best parts of going home.
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