What Meat Is Barbacoa

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The classic answer: lamb or goat (called cabrito). In central Mexico, this is the gold standard. The whole animal is often used—head, legs, everything.

But here’s the funny part: In the United States, it’s almost always beef. Specifically, beef cheek or chuck roast. Why? Because it’s easy to find, affordable, and insanely juicy.

Yes, that "barbacoa" taco you love at Chipotle? It’s most likely shredded beef cheek. Don’t let the name "cheek" gross you out. That’s the best part for flavor.

The Secret Ingredient? Steam.

Barbacoa isn’t roasted. It’s steamed. The leaves trap moisture. The meat cooks in its own juices. The result? Fork-tender meat that falls apart with a whisper.

Compare that to American brisket, which is smoked. Barbacoa is a humid, earthy, lush affair. It’s like a spa day for a piece of meat.

Here’s a quirky fact: The original pits often used pulque (a fermented agave drink) for moisture. Not water. You can’t get more authentic than fermented sap.

Mexican Barbacoa Recipe Barbacoa Beef (Slow Cooker)