Barbecue beef

Barbecue beef is a delicious and versatile ingredient, very popular in various cuisines throughout Latin America and other regions of the world. It refers to beef cooked slowly over indirect heat, traditionally over embers or in special ovens, which gives it a smoky, tender, and juicy flavor, making it ideal for a wide variety of recipes.

The origin of barbecue dates back to ancient indigenous techniques in the Americas, especially in Mexico, where meat was wrapped in maguey leaves and buried to be slowly steamed. Today, beef barbecue is very popular in several Latin American countries, each with its own variations in preparation and spices.

Among its properties, it stands out as an excellent source of high-quality protein, iron, and B vitamins, which are essential for the proper functioning of the body. Furthermore, the slow cooking process helps preserve the meat's juiciness and soft texture, making it easier to digest.

Regarding synonyms in different regions of Latin America, it can be found under names such as: beef barbecue, barbecued roast beef, or simply barbecue when the type of meat is understood. In some countries, it is also called oven-roasted beef pulp or barbecued cow meat, although the most common and recognized term is "beef barbecue."

It is an ideal ingredient for tacos, quesadillas, sandwiches, or to accompany rice and beans, adding a deep and traditional flavor to any dish.