Barbecue beef is a traditional dish highly valued in various regions of Latin America. Its origin dates back to indigenous and colonial culinary practices, where the technique of slowly cooking meat over an open fire became popular for its unique flavor and texture. In Mexico, this dish is often known as "barbacoa de res" (beef barbecue), while in other Latin American countries, such as Argentina or Colombia, similar variants are called "asado" or simply "barbacoa," with differences in cuts and cooking methods. This preparation has transcended borders and is now commonly found at family gatherings and festivities, celebrating the region's rich gastronomy.
Barbecue stands out for the combination of smoky and spicy flavors, which enhance the meat's juiciness. The influence of local ingredients such as chili, lime, and onion adds freshness and a spicy touch that defines its character. Furthermore, in some countries, it is incorporated into bread, transforming the experience into a more accessible and practical dish, ideal for sharing and enjoying on any occasion.
