Barbacoa

Most people in Mexico know that “barbacoa” means meat, usually whole lamb, mutton, or goat, cooked over an open fire or, more traditionally, in a fire pit covered with agave leaves. In this more traditional way, you start by putting a grill over a pot with a little liquid in the fire pit (like water or pulque, an alcohol distilled from the sap of the maguey plant). The meat is put on the grill and then covered with maguey leaves.

The pit is then sealed with a lid.