On Christmas Eve morning, Alejandro went out and bought us something special for breakfast. For most of the family he got "pancita" (cow's stomach). But knowing that animal organs are a turn-off for me (I don't care how good they might taste), he bought some "barbacoa" for me. Although our word barbecue is derived from "barbacoa", the Mexican dish is quite different from our concept of barbecue. "Barbacoa" is lamb or goat, slow cooked over a fire, or, more traditionally, cooked in a pit covered with "maguey" (agave) leaves. In this case, it was lamb, and it was cooked the traditional way.
The "barbacoa" was accompanied with salsa, diced onions, "manzano" peppers and chopped cilantro. Alejandro got some blue corn tortillas, so we made tacos. And, of course, it is de rigueur to squeeze some lime juice onto your taco.
The family enjoyed their tacos of "pancita", and I enjoyed mine of "barbacoa".
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