barbacoa
noun/ˌbɑː(ɹ)bəˈkoʊ.ə/
Etymology Borrowed from Spanish barbacoa (whence also barbecue), from Taíno barbakoa (“framework of sticks”), the raised wooden structure the natives used to either sleep on or cure meat. Originally “meal of roasted meat or fish”.
1
Meat slow-cooked over an open fire, characteristic of Latin American cuisine.
- At first Andablo tried to make barbacoa with cow heads, but something about American beef didn't taste right. "2004 January 16, Mike Sula, “The Cooking Life”, in Chicago Reader: