Traditionally, barbacoa is not one single cut—it’s a method and a mix of parts. The star of the show is usually the cow’s head, specifically the cheeks (cachete) and the tongue (lengua). Yes, you read that right: beef cheeks and tongue are the holy grail of barbacoa.
But wait, there’s more! You’ll also find brisket (the fatty chest muscle) and chuck (the shoulder) in the mix. It’s like a greatest hits album of tough, flavorful cuts that become unbelievably soft when cooked right.
Why Those Cuts? Isn’t That Weird?
Honestly, asking “what part is barbacoa” is like asking what part of a party is the dance floor—it’s the part that gets the most action. Beef cheeks and tongue are hardworking muscles that are full of collagen and connective tissue.
When you slow-cook them for hours (traditionally in a pit lined with maguey leaves), that collagen turns into gelatin. The result? Meat so tender it practically melts in your mouth. No weirdness, just pure, silky flavor.
Think of it this way: if a regular steak is like a pop song, barbacoa is a deep, slow jazz track. It takes patience to appreciate, but once you do, you’ll never go back.
