Walk into a taco shop in Los Angeles, and the barbacoa is probably beef cheek or chuck roast cooked in a steam-simmering pot. Not a pit in sight. The meat is dunked in a broth made with dried chiles, garlic, cumin, and maybe some oregano. Then it’s steamed until it submits completely.
And yes, Chipotle ruined the term for everyone. You know what they serve? It’s not bad, but it’s closer to a spicy pot roast than true barbacoa. (I’m not saying it’s not delicious—I’m saying don’t expect a smoke ring.)
The Voice in Your Head Might Be Confused
You might be thinking: “Is this just Mexican pot roast?” Sort of, but no. The defining factor is the cooking method. Traditional barbacoa relies on steam trapped by leaves or a sealed vessel. Pot roast uses liquid in a covered pan. Barbacoa is softer, more unctuous, and has that faint earthy, smoky ghost flavor from the agave leaves or chiles.
Barbacoa | Mexican, Slow-Cooked, Smoked | Britannica
Oh, and the texture? It’s not shredded with forks—it’s more like it falls apart because it gave up on holding together. That’s the goal.
