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Head Meat Stew — traditional dish from Central Mexico, Mexico
Main course Meat

Food Flavour DNA

Nutritional Values

🔥700kcal
💪48gProtein
🌾24gCarbs
🥑50gFat
🌿2gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Head Meat Stew

How to order / say it
Say it Barbacoa de Cabeza — [bar-bah-KOH-ah de kah-BEH-sah]
Order I'd like the barbacoa de cabeza, please.
Locally Me gustaría la barbacoa de cabeza, por favor.
Say locally

Slow-cooked head meat, typically served with tortillas.

Why try it?

Barbacoa de cabeza is a testament to the traditional method of cooking meat underground, celebrating communal gathering and feasting. It's a dish deeply rooted in cultural rituals and festivities.

How it tastes

The meat is incredibly tender and succulent, infused with a rich, smoky aroma. Flavors are earthy and comforting, enhanced by slow cooking and accompanied by classic side garnishes.

Origin & History — first documented: 1600

Originating among indigenous peoples, barbacoa was traditionally made using an underground pit. This technique, adapted during colonial times, has evolved into a popular dish for Sunday brunches and special gatherings.

Recipe

Ingredients

  • 🥩 700 g beef head
  • 🧄 5 cloves garlic
  • 🌿 2 leaves bay leaves
  • 🧂 10 g black peppercorns
  • 🍋 50 ml cider vinegar
  • 🌾 8 pieces corn tortillas

Method

  1. 1 Marinate beef head with garlic, vinegar, and spices.
  2. 2 Wrap in banana leaves or foil and slow-cook in an oven or pit.
  3. 3 Remove cooked meat, shred, and season.
  4. 4 Serve with warm tortillas and desired toppings.

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All North America recipes — Mexico — Mexico City — Head Meat Stew
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