Monday, September 19, 2005

Barbacoa on Sunday

It is customary in the Rio Grande Valley for families to buy a pound or two of barbacoa on Sunday morning for breakfast. You generally eat barbacoa in tacos with salsa or pico de gallo. I personally like salsa and plenty of salt. Although it sounds like the word barbecue, it's not quite the same. Barbacoa is shredded beef. When you look at it, you'll see shredded beef in whatever container it is sold. Depending on where you buy it, barbacoa is either greasy or really greasy. Sometimes it will have fat, other times it will be all meat. Barbacoa comes from the head of the cow. It's generally the meat around the head and the best is tounge meat. Just don't think about it and it will be delicious. Of course, you can always add side dishes. If you want to keep it ethnic, have beans for your side dish. Most places that sell barbacoa also sell salsa or pico de gallo. If you just moved to the Rio Grande Valley and have not had barbacoa, give it a try.
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