The Barbacoa refers to the traditional Mexican way of cooking sheep slowly over a fire, or ion a dug hole covered with maguey leaves. Today, however, this term is used to define any kind of Mexican meat steamed untill tender.

It is thought that barbacoa arose in the northern regions of Mexico in cattle ranches owned by the Spanish immigrants. The difference from other ways of cooking the meat is that sauces and marinades are not added until the meat is fully cooked.

Since the earliest days of pre-Columbian civilizations up to the present day, barbacoa has been the traditional Mexican style barbecue. The name is derived from the ancient Taino word Barabicu, reflecting the native origin of the method.

Barbacoa has been spread to neighboring lands and regions by Mexican immigrants.