Talk:Barbacoa

This article needs attention to make it more cohesive. The sections seem to be unrelated, and there are currently no citations at all. The "Adaptations" section is particularly confusing--there appear to be either quotations or personal research within. —Preceding unsigned comment added by Duckyphysics (talk • contribs) 23:42, 22 September 2010 (UTC)Reply

One point of interest is why do you attribute Taino with the word and then jump to Mexico? Tainos were on what is now Puerto Rico and other Caribbean islands. It would behove the writers to inquire with Puerto Ricans about their history and ancestors' cooking. — Preceding unsigned comment added by Bosquesillo (talk • contribs) 14:44, 8 June 2013 (UTC)Reply

The origin of the word Barbacoa comes from the Taino Indians in Cuba, here is a reference that goes into some detail

"Pero tomemos el vocablo barbacoa, cuyo origen aruaco (específicamente, taíno) es conocido gracias a las descripciones de Gonzalo Fernández de Oviedo en su Historia natural y general de las Indias, quien testimonia dos de sus acepciones"

http://www.congresosdelalengua.es/cartagena/ponencias/seccion_1/11/leal_eusebio.htm

I think the references to restaurants in this sections should be deleted if they not provide useful information. It's not a place for advertisements.Itzcuauhlti (talk) 06:11, 29 November 2008 (UTC)Reply

I once had this at a Golden Corral breakfast buffet. There was no label to say what it was. My sister laughed at me as I put it on my plate, and my brother-in-law walked by and said, "Cheek meat." I don't see any reference in the article that this was the part of the body it came from. (And no, he did not mean the cheek of the cow's face!) --204.246.229.130 (talk) 22:39, 23 November 2009 (UTC)Reply

As it is currently written in Spanish, this section is of little help. Can someone perhaps do a translation? 65.167.146.130 (talk) 21:23, 2 January 2009 (UTC)Reply

Barba and Coa translate from Spansh as beard and tail which references the animal was cooked whole — Preceding unsigned comment added by 68.7.136.54 (talk) 14:49, 2 June 2012 (UTC)Reply

In my romanian language, the expression "berbec copt" means "roasted ram". berbec(check the latin "vervex")=ram, copt=roasted, now you know why for the mexicans the "barbacoa" is in connection with sheep meat in the first place. —Preceding unsigned comment added by Bigshotnews (talk • contribs) 02:03, 27 July 2010 (UTC)Reply

Why this confusion with Taino, Caribbean post Arawak (think the Greater Antilles) and Mexico, post Astec, Olmec, etc.? And Romanian? — Preceding unsigned comment added by 98.160.107.179 (talk) 11:47, 5 June 2016 (UTC) Is this just a way to argue OR about the origin of the word and who's BBQ came first, and if we're talking about MEXICAN Barbacoa vs. derivative BBQ, why does this page even exist? 98.160.107.179 (talk) 11:52, 5 June 2016 (UTC)Reply

THEY DIG 4 foot hole in the ground add hot large rocks in hole. Then rap up seasoned garlic lots of steak seasoning chili spices jalapeño pepper cow head and tongue and wrap with wet linen and wet burlap tie with cooking string. Cover the hole and meat after place a lot of coal and rock around head of cow cook covered all night with aluminum roofing usually 3 sheets place firewood and rocks around top burn feed fire into morning. 6pm to 6am. Shred meat off bone on pan collect juices. Barbecoa shredded spicy meat. Cheek of “COW.” They did not waste used it all. Clean and dried hide for many decades. 76.150.12.101 (talk) 15:56, 29 November 2023 (UTC)Reply

'grandfathered in" seems to imply there is some law against the traditional method. If that's the case needs further explanation. 2600:1702:3B50:4680:B1CB:2157:4384:EBBF (talk) 23:17, 19 February 2024 (UTC)Reply